Creamy Vegan Pumpkin Pasta (In 20 minutes!)

Nothing screams Fall more than a big bowl of creamy pumpkin pasta! This is a simple and delicious recipe that is dairy free, gluten free, and requires just 10 key ingredients. Plus, it’s ready in less than 30 minutes and gets your whole house smelling like pumpkin heaven.

As soon as September 1st rolls around, I am in FULL Fall mode. Sweet Potato Smoothies, Pumpkin Oatmeal, Butternut Squash Soup, Apple Pie Chia Pudding, I go crazy with all of it.

This vegan pumpkin pasta is up there on my list of Fall favorites. It’s super creamy, pumpkiny, and only takes about 20 minutes to make. It’s infused with sage, thyme and nutmeg so it comes off like a fancy Fall dinner, but it’s actually incredibly simple!

Ingredients for pumpkin pasta

• Pumpkin puree: It wouldn’t be pumpkin pasta without pumpkin!
• Garlic: For lots of flavor.
• Onion: For flavor.
• Arrowroot powder: To help thicken the sauce since we are not using any cashews.
• Coconut cream: To make the sauce very creamy.
• Almond milk: To make the sauce, well, a sauce.
• Fresh sage and thyme: For fall flavor.
• Olive oil: To saute the onion and garlic.
• Nutritional yeast or cashew parmesan: For a hint of cheesiness.
• Nutmeg: For flavor.
• Salt & pepper: Pasta is nothing without lots of salt and pepper!

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How to make pumpkin pasta

The first step is to bring a large pot of water to a boil and cook the pasta according to package instructions. While that’s cooking, we’ll prepare the sauce.

Chop the garlic and onion and add to a pan with the olive oil. They don’t need to be perfectly chopped since they will get blended anyway. Saute for about 5-10 minutes or until they start to look slightly golden brown. Add in the chopped thyme and sage and continue to saute for about 5 minutes to let the flavors blend.

Once that is done, add the mixture to a food processor along with all remaining ingredients aside from the arrowroot powder and process until completely smooth. At this point, the sauce will be very thin, but don’t worry, we will thicken it soon! Now, pulse in the arrowroot powder until there are no clumps.

Transfer the sauce to a pan and simmer over low heat to let it thicken. After 5-10 minutes, the sauce should be plenty thick, but you can whisk in an additional tablespoon of arrowroot powder if it needs to be thicker.

Once the sauce is at your desired consistency, taste and adjust the seasonings as desired. Combine the pasta and sauce and serve immediately.

Pumpkin pasta tips, tricks & notes

• You can sub the olive oil for equal parts non-dairy butter for a richer taste.

• Once prepared, this pasta will store in the fridge for 3-5 days. To reheat, add it to the stove with a splash of almond milk to it gets nice and creamy.

• You can use any type and shape of pasta, I used brown rice fettuccine to make this a Fall version of fettuccine alfredo.

• The almond milk can be subbed for any non dairy milk such as soy if you have an allergy. Additionally, if you have a coconut allergy, you can simply leave the coconut cream out. It will still be creamy and delicious!

• I have only tested this recipe using arrowroot, but I imagine tapioca starch or a neutral flour like brown rice flour would also work. 

Try these dairy free pasta recipes!

• Lemon Asparagus Pasta with White Bean Sauce
• Pasta with White Wine Cream Sauce
• Creamy Roasted Red Pepper Pasta
• 20 Minute Spaghetti Pomodoro

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