Name: 10-Minute Vegan Pumpkin Pasta Recipe
Prep time: 3 min
Cook time: 7 min
Total time: 10 min
Cuisine: Vegan
Ingredients: 8 oz or 2/3 box of pasta, cooked; 3 TBS oil; 1/2 onion, chopped; 3 garlic cloves, chopped; 2 TBS flour; 1 1/2 cup pumpkin puree; 1/4 cup cooking pasta water (reserved from when you drain the pasta); 1/4 cup of stock/water; 1 teaspoon salt; Pepper to taste; 1/4 teaspoon nutmeg; 1/4 teaspoon cinnamon; 1/2 teaspoon dried thyme

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If you’re in search of a cozy, creamy meal that feels indulgent but takes barely any time, this 10-Minute Vegan Pumpkin Pasta is about to become your new weeknight hero. Silky pumpkin and aromatic spices transform humble pasta into a vibrant dish bursting with fall flavors—but you don’t have to wait for autumn to indulge! Whether you’re a seasoned vegan, new to plant-based eating, or just craving something deliciously different, this quick recipe is simple, satisfying, and sure to please. Grab your favorite pasta, and get ready to whip up a dish that’s as comforting as it is speedy!

10-Minute Vegan Pumpkin Pasta Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for 10-Minute Vegan Pumpkin Pasta is refreshingly short, relying on pantry staples and a few bold flavor-makers. Each component plays a vital role—adding color, creaminess, or a hint of spice. Let’s take a closer look at what you’ll need and why each item is simply essential.

Pasta: Your favorite shape, cooked just until al dente, soaks up the luscious pumpkin sauce beautifully.
Oil: Use olive or avocado oil for sautéing—the foundation of any good sauce.
Onion: Chopped and sautéed for sweetness and depth that balance the pumpkin’s earthiness.
Garlic: A few cloves lend an irresistible aroma and savory kick.
Flour: Just a touch, to thicken the sauce into silken perfection without dairy or cream.
Pumpkin puree: The star ingredient! Make sure it’s plain puree, not pie filling, for best flavor.
Reserved pasta water: A splash brings starchiness, helping the sauce cling to every noodle.
Stock or water: Adds just enough liquid to reach your ideal sauce texture, with a bit more flavor if using stock.
Salt: Don’t skip it—it sharpens all the other flavors.
Pepper: Freshly cracked elevates the dish with subtle bite.
Nutmeg: A pinch of this classic pumpkin partner brings warm, sweet undertones.
Cinnamon: Adds a subtle, cozy warmth that pairs beautifully with pumpkin.
Dried thyme: Earthy, woodsy notes that make the sauce extra aromatic.

How to Make 10-Minute Vegan Pumpkin Pasta

Step 1: Sauté Your Aromatics

Start by heating the oil in a roomy skillet or sauté pan over medium heat. Add those chopped onions and garlic—a classic pairing that’s the heart of any good pasta sauce. Sauté for around 5 minutes, stirring occasionally, until they’re translucent and your kitchen smells like pure comfort. Don’t rush this step; a little patience unlocks incredible flavor!

Step 2: Build Your Roux

Sprinkle the flour right into the pan with your onions and garlic. Stir everything together; you’ll see the flour clinging to the veggies and turning a bit clumpy. Let it cook for about 30 seconds—just long enough to take away the raw flour taste. This mini roux is what thickens the sauce later, making it deliciously creamy without any dairy.

Step 3: Simmer the Pumpkin Sauce

Pour in your reserved pasta water, the stock (or extra water), and the pumpkin puree. Stir to combine everything into a sunny, golden mixture. Bring the sauce to a gentle simmer, keeping the heat moderate. Let it bubble away for about 3 minutes to meld the flavors and thicken up that lovely pumpkin base.

Step 4: Blend into Bliss

Carefully transfer the sauce to a blender (or use an immersion blender right in the pan—no extra dishes needed!). Puree until completely smooth and silky. This transforms the sauce into something so luxurious, it’ll have you questioning how it took just minutes to make.

Step 5: Season and Combine

Pour the blended sauce back into your pan. Add in the salt, pepper, nutmeg, cinnamon, and thyme—this is where the magic happens! Give it all a good stir to marry those spices with the creamy pumpkin base. Next, add your cooked pasta, tossing gently to coat every noodle. The result is a glossy, vibrant bowl of 10-Minute Vegan Pumpkin Pasta, ready to impress!

How to Serve 10-Minute Vegan Pumpkin Pasta

Garnishes

Elevate your bowl with simple toppings: a sprinkle of vegan parmesan, chopped fresh herbs (parsley or sage add freshness), or a drizzle of extra virgin olive oil. For extra veggie power, sautéed greens like spinach or swiss chard, or earthy mushrooms make fantastic finishing touches. Don’t forget a crack of black pepper for a peppery bite!

Side Dishes

This pasta pairs beautifully with a crisp green salad tossed in lemony dressing for brightness. Warm, crusty bread or garlic knots are perfect for swooping up any extra sauce. Roasted veggies—think brussels sprouts or carrots—bring out the sweetness of the pumpkin and round out the plate.

Creative Ways to Present

Serve your 10-Minute Vegan Pumpkin Pasta piled high in shallow bowls, topped with a tumble of microgreens for a restaurant-worthy vibe. For dinner parties, try spooning the noodles into hollowed mini pumpkins for a festive twist, or swirl the sauce on top for a beautiful marbled effect. A sprinkle of toasted pumpkin seeds adds crunch and style.

Make Ahead and Storage

Storing Leftovers

Let leftover 10-Minute Vegan Pumpkin Pasta cool to room temperature before transferring to an airtight container. It stores well in the refrigerator for up to 3 days, making it a convenient option for meal prep or quick weekday lunches. The sauce stays creamy and the flavors deepen as they mingle overnight.

Freezing

If you want to keep your pasta for longer, you can freeze portions (sauce and pasta together, or just the sauce). Place cooled portions in a freezer-safe container or zip-top bag, removing as much air as possible. Label with the date, and it will stay delicious for up to 2 months. Defrost overnight in the fridge before reheating.

Reheating

To reheat, simply pop your serving in a saucepan over medium-low heat with a splash of water or plant milk, stirring gently until it’s warmed through and luscious once more. You can also use the microwave in short bursts, stirring between intervals to keep the creamy texture. Add extra seasoning or a squeeze of lemon to refresh the flavors.

FAQs

Can I use gluten-free pasta and flour?

Absolutely! Swap in your favorite gluten-free pasta and a 1:1 gluten-free flour blend. The texture may vary slightly, but the sauce will still be thick, creamy, and totally delicious.

Does canned pumpkin or homemade puree work better?

Both work great in 10-Minute Vegan Pumpkin Pasta! Canned pumpkin is super consistent and convenient, but if you have homemade pumpkin puree, go for it—just make sure it’s smooth and not too watery.

Can I make this oil-free?

Yes! Skip the oil and sauté onions and garlic in a splash of veggie broth or water. The sauce will still turn out rich and flavorful, perfect for those looking to cut down on oil.

What vegetables go well on top?

Sauteed spinach, kale, mushrooms, or roasted broccoli are all incredible toppers for this pasta. They add color, nutrients, and a nice contrast in texture to the creamy pumpkin sauce.

Is 10-Minute Vegan Pumpkin Pasta kid-friendly?

Definitely! The sauce is mild, creamy, and subtly sweet, making it appealing to younger eaters. You can skip the pepper or dial back the spices for extra-sensitive palates.

Final Thoughts

Nothing beats the magic of making a hearty, flavor-packed dinner in almost no time, and 10-Minute Vegan Pumpkin Pasta proves just how easy—and tasty—vegan cooking can be. Give it a try soon; I promise you’ll be amazed by the silky sauce and vibrant flavors. Don’t be surprised if this one quickly becomes a regular in your meal rotation!