Nothing screams Fall more than a big bowl of creamy vegan 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.
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 this vegan pumpkin pasta sauce
- 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. If you don’t have or can’t find coconut cream, you can chill a can of coconut milk and scoop off the top part and use that.
- 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. My personal preference is cashew parm because it gets creamier and richer, but regular nutritional yeast will work just as well.
- Nutmeg: For delicious Fall flavor.
- Salt & pepper: Pasta is nothing without lots of salt and pepper!
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 and become very fragrant.
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. A high speed blender will also work if you don’t have a food processor.
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 vegan pumpkin 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. This just works to thicken the sauce after it has been blended.
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
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.
- 16 ounces pasta of choice
- 1 cup pumpkin puree
- 6 cloves garlic
- 1 cup diced white onion
- 4 tbsp arrowroot powder
- 2 tbsp coconut cream
- 2 cups almond milk
- 2 tsp fresh chopped sage
- 2 tsp fresh chopped thyme
- 2 tbsp olive oil
- 1/4 cup nutritional yeast or cashew parmesan
- 1/8 tsp nutmeg
- 1 tsp sea salt
- Black pepper to taste
- Bring a large pot of water to boil and cook pasta according to package instructions.
- Mince the garlic, chop the onion and add to a pan with the olive oil.
- Once the garlic starts to brown, add the chopped sage and thyme.
- Let cook for about 5 minutes to let the flavors blend together.
- Add this mixture and all remaining ingredients (but not the arrowroot powder) to a blender or food processor and process until smooth.
- Add in the arrowroot and pulse a few times to make sure it is well incorporated. At this stage the sauce will be very thin, don’t worry it’s going to thicken!
- Transfer the sauce to a large pan and heat over low heat. Let it simmer for about 5-10 minutes or until the sauce is nice and thick.
- Taste and adjust seasonings as desired.
- Combine with the cooked pasta and serve immediately with cashew parmesan and red pepper flakes if desired.
This recipe can be made nut free by using soy milk in place of almond milk and leaving out the coconut cream.
Once prepared, this pasta will store in the fridge for 3-5 days.
If you want the sauce thicker, whisk in an additional tablespoon of arrowroot powder/starch until it reaches your desired consistency.
I have only tested this recipe using arrowroot, but I imagine tapioca starch or a neutral flour like brown rice flour would also work.
- Serving Size: 1 bowl
- Calories: 320
- Fat: 10.8g
- Carbohydrates: 55g
- Fiber: 5.6g
- Protein: 8.1g
Keywords: pumpkin pasta, vegan pumpkin pasta, pumpkin alfredo