Cozy up with a big bowl of vegan pumpkin pasta this fall made with seasonal ingredients. The best part? This recipe only requires one pot and 30 minutes!
If you’re anything like me, you’re obsessed with pasta and could eat it pretty much every day. (No, really, like every. single. day.) So, I set about to make a pasta recipe with a tasty fall spin and voilà! Vegan pumpkin pasta!
The creamy and rich sauce really emphasizes the pumpkin flavor without all the heaviness of dairy. I’m sure you’re going to love it!
And who doesn’t like cozying up with a nice warm dish as the temperatures start to drop? Even better is when said dish only requires one pot and thirty minutes—that means more time for cozy relaxation!
Ingredients You’ll Need for Pumpkin Pasta
You might already have many of these ingredients ready to go in your pantry!
- Pasta – You can always just use whatever pasta you might happen to have hand, but I find that linguine and fettuccine work amazingly for this recipe!
- Coconut oil – A little goes a long way! You can substitute with another oil if you don’t have any coconut oil.
- Coconut cream – This, on the other hand, is not something you should substitute if possible! It helps provide all the delicious non-dairy creaminess.
- Pumpkin puree – Don’t get confused—pumpkin puree and canned pumpkin are the same thing. You can also find recipes for how to make your own if you’re feeling adventurous!
- Bay leaf, leeks, shallot, sage – Don’t skip or skimp on these! They add all the Italian-ness of a great pasta recipe and pair perfectly with the pumpkin.
- Nutmeg and ginger – These help add some nice warmth and fall flavor!
- White pepper – White peppercorns are actually the same berry as black peppercorns, but they’re soaked before drying so the outer layer peels off. The resulting taste is a bit brighter and sharper than black pepper, which works great in this recipe. Simply substitute black pepper, though, if that’s what you’ve got.
Why This Recipe Will Be Your New Favorite Fall Dinner
I’ve worked hard on perfecting this recipe and it’s truly become one of my fall favorites. Here’s why I think it will be one of yours, too!
- It’s easy peasy – Only requiring one pot and thirty minutes, this recipe is a piece of cake! This pumpkin pasta is perfect for weeknights, and you can easily make a big batch to have leftovers.
- It’s nutritious – Thanks to the pumpkin, this pasta recipe is loaded with beta-carotene, which converts to vitamin A, an important nutrient for our vision and immune systems. Plus, it contains protein, fiber, and fat (from the coconut) that will help keep you full!
- It’s versatile – You can add any veggies you like—I like roasted brussels sprouts—plus add any protein you might like, such as tofu or tempeh.
- It’s fall in a bowl – Thanks to the pumpkin and flavors such as nutmeg and ginger, this dish has a cozy warmth to it and bursts with fall flavor!
Step-by-Step Recipe Instructions
- Cook pasta according to box instructions. Save 1 cup of pasta water, drain, and set the pasta aside.
- Preheat a nonstick pan over medium heat with coconut oil. Once heated through, add the leeks, bay leaf, and salt. Let the leeks sweat for 2-3 minutes.
- Add the shallot and sage twig, and continue to cook for another 2-3 minutes.
- Pour in the white wine and cook for a minute to let the alcohol burn off. Then, add in pumpkin puree, coconut cream, ginger, nutmeg, white pepper, and salt. Stir to combine.
- Remove the sage and bay leaf. Start with adding 1/2 cup of the pasta water. Use an immersion blender to blend until the sauce is smooth. Add more pasta water if needed to get your desired consistency.
- Add cooked pasta into the pan with the sauce, and stir to coat all of the noodles.
- Garnish with compound butter, a lemon wedge, parsley, sage, or chopped nuts. Serve immediately, and enjoy this cozy meal!
Which pasta shape should I use?
This is a good question! Ultimately, though, it’s up to you! If you just have one kind of pasta on hand, it should work fine! That said, thicker sauces such as this one—due to the coconut cream—work well with thicker noodles such as linguine or fettuccine.
Can this recipe be made gluten-free?
Yes! Simply substitute gluten-free pasta of your choice!
How should I store any leftovers?
I would recommend storing the sauce and pasta separately if possible. Why? Because that way the pasta won’t absorb all the sauce during storage.
What are good toppings for this vegan pumpkin pasta?
Really whatever appeals to you! You can add pumpkin seeds for an extra fall touch and a nice boost of nutrition. Roasted veggies of really any kind would complement it well—I love adding brussels sprouts to mine. If you like a little heat, a nice pinch or two of red pepper flakes will also work nicely!
I don’t have any coconut cream/am allergic. What can I do?
Not to worry. There’s a trick you can do with a can of coconut milk. Simply refrigerate it until it hardens—then you can scoop out the hardened portion and use that as coconut cream. If you want a substitute to coconut cream, you could try cashew cream.
I’ve made this recipe for friends and they’re big fans! The sage and shallot really help elevate this and make it feel plenty sophisticated enough for a dinner party. Best of all, it’s so easy and just requires one pot so cooking and clean up are a breeze!
I know this is going to become one of your go-to fall dinner ideas because it’s:
- Made in just 30 minutes
- A one-pot meal
- A great Thanksgiving or Christmas option
Let me know if you try out this recipe for vegan pumpkin pasta, and if you do, I would love it if you left a rating and review below! Make sure you are also following along on Instagram and Pinterest for more food inspiration.
Check Out More Vegan Recipes Below:
- Pumpkin Soup
- Beyond Beef Shepherd’s Pie
- Creamy Broccoli Leek Soup
- Beyond Sausage Paella
- Grilled Tofu Burgers
- Lemon Orzo Soup
- Apple Cinnamon Rolls
- Baked Apple Oatmeal
- Apple Pancakes
- Sugar-Free Apple Crisp
- Classic Pierogies