Vegan Pumpkin Pasta

This creamy vegan pumpkin pasta recipe is a super easy and delicious weeknight dinner. Finished with fresh sage and black pepper, this is a quick and easy dairy-free pasta that is so warm and cosy – it’s perfect for the cooler months!

This easy pumpkin pasta is just as delicious as it is easy to make. I love just how creamy and full of flavour this sauce is without the need to add any dairy.

The basis of this sauce is very similar to my vegan mac and cheese recipe. That recipe uses sweet potato to create a rich and creamy sauce so with the same thinking applied, I wanted to make a warm and comforting creamy pasta dish that celebrates what is one of my favourite vegetables especially in winter; pumpkin!

I love pumpkin in all it forms, but it’s never sweeter and more delicious than when it’s roasted. That is where we start with making this sauce. It’s a little extra effort but even with this step this is still a very low effort dinner.

If you want something creamy and indulgent, healthy, but still super quick and easy then this is the perfect recipe to put on the meal plan this week. And if you love this recipe, make sure to try my vegan vodka pasta next!

Key Ingredients

You only need a few simple ingredients to make this lush and creamy vegan pumpkin pasta.

Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.

• Pumpkin – I use Kent pumpkin for a bold, sweet flavour that forms the base of the sauce. You can also use butternut pumpkin or any other you prefer for roasting.
• Garlic – Oven roasted to be sweet and delicious.
• Reserved pasta cooking water – This starchy water helps to thicken the sauce meaning one less ingredient you need to have on hand.
• Coconut milk – The type from the can to give the sauce that extra creamy texture.
• Salt – To enhance the flavour and balance the sweetness of the pumpkin.
• Nutmeg – Freshly grated nutmeg here is everything and makes this dish a bit fancy and adds so much extra flavour. You can use a pinch of ground nutmeg instead if that’s all you.
• Sage – For garnish, you can’t go past this classic flavour partner for pumpkin.

Step-by-Step Instructions

To make the pumpkin pasta sauce you will need either a blender or a food processor to create a smooth and creamy texture.

Start by chopping up the pumpkin and roasting it in the oven with olive oil, salt and pepper. You could just boil or steam the pumpkin instead however roasting it will ensure much more flavour and a more creamy texture to the sauce as boiling or steaming will result in more water being absorbed.

As you’re roasting your pumpkin anyway, it’s a great opportunity to sneak in a little roasted garlic. It gives a more subtle nutty garlic flavour rather than keeping it raw.

Simply wrap a couple of cloves of garlic still in their skins in a piece of aluminium foil with a small drizzle of olive oil and place on the baking tray with the pumpkin and then when the pumpkin is done, the perfectly roasted clove will just squeeze out of the skin and be ready to use.

While the pumpkin and garlic are roasting, cook your pasta. I use rigatoni as the big tubes with the ridges hold a lot of the delicious sauce, however shells or penne would work in the same way as well.

Once the pumpkin is soft, throw it in a blender or food processor with the roasted garlic cloves, a cup of reserved pasta cooking water, coconut milk, salt to taste and some freshly grated nutmeg.

Once the sauce has been blended and is smooth and creamy, pour it over the cooked pasta and mix it through until all of the pasta is coated. Add a splash more coconut milk if needed to thin it out. Serve immediately with some fresh sage and lots of cracked black pepper.

Storage and Reheating Instructions

This vegan pumpkin pasta is best eaten straight away, however if you do have leftovers you can store them in the fridge and just reheat the next day. You can reheat the pasta in the microwave or in a pot on the stove over a medium/low heat.

The sauce tends to absorb into the pasta and this can make it less creamy. To combat this, add a splash of either coconut milk or water to thin out the sauce as you’re reheating to get some of that creamy texture back.

More vegan pasta recipes:

20 Minute Bow Tie Pasta
Lentil Bolognese
One Pot Vegan Mushroom Stroganoff
Vegan Lentil Lasagne
Kale and Walnut Pesto Pasta
Vegan Mac and Cheese
Vegan Vodka Pasta

Vegan Pumpkin Pasta

This creamy vegan pumpkin pasta recipe is a super easy and delicious weeknight dinner. Finished with fresh sage and black pepper, this is a quick and easy dairy-free pasta that is so warm and cosy – it's perfect for the cooler months!

4.80 from 5 votes

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Course: Main Course

Cuisine: Australian

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 4 serves

Author: Sally

Equipment

• blender
• large baking sheets

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Ingredients

• 400 grams pumpkin
• 2 cloves garlic
• 1 tablespoon olive oil approx
• salt and pepper to taste
• 1 cup reserved pasta water
• ½ cup canned coconut milk
• ½ teaspoon salt
• ¼ teaspoon freshly grated nutmeg
• 400 grams rigatoni pasta
• fresh sage optional to serve

Instructions

• Preheat the oven to 180°C and peel and chop the pumpkin into 1.5 inch cubes. Toss with olive oil, salt and pepper and place on a baking tray. Wrap 2 cloves of garlic (in their skins) in a piece of foil with a small drizzle of olive oil and place on the tray with the pumpkin. Cook for 30 minutes or until the pumpkin is soft and starting to brown.
• Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to the packet directions. Drain, reserving a cup of the cooking liquid and set aside.
• In a blender or food processor, add the roasted pumpkin, peeled roasted garlic, pasta water, coconut milk, salt and nutmeg. Blend until smooth and creamy.
• Mix the sauce through the cooked pasta and serve immediately with fresh sage if desired.

Notes

You can use ground nutmeg instead, however the flavour of the freshly grated is so much better!

Nutrition

Calories: 499kcal | Carbohydrates: 83g | Protein: 15g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 303mg | Potassium: 648mg | Fiber: 4g | Sugar: 6g | Vitamin A: 8513IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 3mg

Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.

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This post was originally published on the 19th October 2020. It has been republished to include better instructions, more helpful information and new photos.