Name: Vegan Pumpkin Pasta Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 35 min
Cuisine: American
Ingredients: 1 small yellow onion, finely chopped; 2 cloves garlic, finely minced; ¼ cup vegetable stock; 15 oz pumpkin puree (1 can); 14 oz light coconut milk (1 can); ½ teaspoon sage, dried; ½ teaspoon thyme, dried; ½ teaspoon rosemary, dried; Salt and pepper, to taste; 16 oz pasta of your choice

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When you’re craving comfort but want your meal to feel a little lighter, Vegan Pumpkin Pasta is the dish you absolutely need in your life! Creamy, fragrant, and delightfully orange, this recipe combines the earthy coziness of pumpkin with aromatic herbs and silky coconut milk to create a weeknight pasta you’ll dream about. Whether you’re new to plant-based cooking or just looking for an easy dinner that wows, this bowlful brings a gentle hint of fall flavor, balanced perfectly by the savory depth of sautéed onions and loads of fresh garlic. Vegan Pumpkin Pasta isn’t just delicious—it’s a fast, cozy experience that never fails to make your heart and your taste buds happy.

Vegan Pumpkin Pasta Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Vegan Pumpkin Pasta plays a starring role; nothing here is extra or fussy. With simple pantry staples and a handful of fresh elements, you’ll see just how easily each component brings flavor, creaminess, and that beautiful, sunny color to the table.

Yellow Onion: Adds gentle sweetness and depth as the flavor base for your sauce.
Garlic: The savory backbone; finely mince for even distribution and bold taste throughout the sauce.
Vegetable Stock: A secret for amplifying flavor and softening onions without extra oil—use low sodium if you prefer.
Pumpkin Puree: The creamy heart of the dish; make sure you grab pure pumpkin, not pumpkin pie filling.
Light Coconut Milk: Lends richness and a gorgeous silky finish without making the sauce too heavy.
Dried Sage: Brings warmth and a hint of peppery intrigue—don’t skip it!
Dried Thyme: Adds a subtle, herby earthiness that rounds out the savory flavors.
Dried Rosemary: Just a pinch brings out woody, aromatic notes that blend perfectly with pumpkin.
Salt and Pepper: Allows you to fine-tune seasoning to your taste—add a little, taste, and adjust!
Pasta of Your Choice: Make it your own; classic spaghetti, rigatoni, or shells all work beautifully with the sauce.

How to Make Vegan Pumpkin Pasta

Step 1: Sauté the Aromatics

Start by finely dicing a small yellow onion. In a large skillet over medium-high heat, pour in the vegetable stock (or a drizzle of olive oil, if you like a richer base), then drop in your diced onions. Stir and let them soften for 3 to 5 minutes, until they look translucent and smell irresistible. Next, add the minced garlic and cook for another minute—just until you’re hit with that heavenly garlicky aroma. This short step builds a flavor foundation that your whole dish will thank you for!

Step 2: Bloom the Herbs

Now it’s time to add your dried sage, rosemary, and thyme. Stir everything together in the skillet, letting the heat wake up those fragrant oils from the herbs. Just one more minute here is all you need, but you’ll notice the kitchen instantly fills with warm, woodsy scents that make this Vegan Pumpkin Pasta so memorable.

Step 3: Build the Pumpkin Sauce

Pour in the canned pumpkin puree and the light coconut milk. Give the mixture a good whisk, blending everything into a perfectly smooth, sunset-orange sauce. Bring it up to a gentle boil, then reduce the heat and let it simmer for 5 to 10 minutes. This step is where the magic happens—the sauce thickens, the flavors meld, and you get that luscious, creamy texture you crave in the perfect Vegan Pumpkin Pasta.

Step 4: Cook the Pasta and Combine

While your sauce is simmering, bring a big pot of salted water to a boil and cook your chosen pasta according to package instructions. Drain the pasta, but be sure to reserve about half a cup of that starchy cooking water—it works wonders for helping the sauce cling to every noodle. Toss the hot pasta straight into the skillet with your pumpkin sauce, adding splashes of pasta water as needed to reach your desired sauciness. Stir to coat every piece, then season generously with salt, pepper, and another sprinkle of herbs if you’re feeling fancy.

How to Serve Vegan Pumpkin Pasta

Garnishes

Take this cozy dish over the top with the right garnish! Chopped fresh parsley or sage brings brightness and a pop of color, while a sprinkle of vegan parmesan or toasted pumpkin seeds adds nutty crunch. For an extra dash of warmth, try a pinch of crushed red pepper flakes. Garnish just before serving for maximum appeal and fresh flavor.

Side Dishes

You can keep things classic with a side of crusty bread—the perfect partner for scooping up extra sauce. A crisp green salad with lemony vinaigrette beautifully balances the creamy Vegan Pumpkin Pasta. For a heartier meal, roasted vegetables like Brussels sprouts, broccoli, or carrots complement the rich, earthy flavors while adding even more color to your table.

Creative Ways to Present

If you want to wow your guests, serve the Vegan Pumpkin Pasta in shallow bowls topped with a swirl of coconut cream and a sprinkle of fried sage leaves. Or, set the mood by piling the pasta into a hollowed mini pumpkin for an extra-festive touch—kids and adults alike will love the presentation! For gatherings, offer it as part of a plant-based pasta bar, letting friends add their own garnishes and mix-ins.

Make Ahead and Storage

Storing Leftovers

Let any remaining Vegan Pumpkin Pasta cool completely before packing it into an airtight container. It keeps well in the fridge for 3 to 4 days and is absolutely perfect for next-day lunches. The sauce does thicken as it sits, but a splash of plant milk or water when reheating brings it right back to life.

Freezing

You can freeze Vegan Pumpkin Pasta, although the texture will become a bit softer after thawing. For best results, freeze just the sauce (without the pasta) in a well-sealed container for up to two months. When you’re ready to enjoy, simply reheat the sauce and toss it with freshly cooked pasta for that just-made creaminess.

Reheating

To reheat, place your pasta and sauce in a small saucepan over medium-low heat, adding a splash of plant milk, coconut milk, or water to loosen things up. Stir gently until warmed through. Microwave reheating works well too—just make sure to cover your dish and stir halfway through for even heating.

FAQs

Can I use homemade pumpkin puree instead of canned?

Absolutely! If you have fresh pumpkin on hand, roast and blend it until smooth. The flavor is incredible and even more vibrant, though you’ll want to make sure your puree is thick and not watery for best results.

Does this Vegan Pumpkin Pasta taste like coconut?

The light coconut milk gives the sauce richness without making it taste like coconut. The blend of pumpkin and herbs keeps the overall flavor savory, especially if you use a mild, unsweetened coconut milk.

Which pasta shapes work best with this sauce?

Almost any kind! Short cuts like penne, rigatoni, or fusilli hold onto the sauce nicely, while long noodles like spaghetti or fettuccine give you those classic pasta-twirling moments. Gluten-free pasta works beautifully here as well.

How can I make this dish even healthier?

You can opt for whole wheat or legume-based pasta for more fiber and protein, and add sautéed spinach, kale, or mushrooms to the sauce. Swapping to low-sodium veggie stock or reducing added salt can also help if you’re watching sodium intake.

What other herbs or spices pair well with pumpkin pasta?

Nutmeg and a pinch of cinnamon bring extra warmth to pumpkin-based sauces, while smoked paprika can add a hint of depth. Fresh basil or chives offer a lovely contrast for a fresher finish—feel free to experiment!

Final Thoughts

If you’ve never tried Vegan Pumpkin Pasta before, this is your sign to dive in and give it a spin! It’s nourishing, stunning to serve, and incredibly satisfying, whether you’re vegan or just in love with cozy pasta nights. Go ahead—grab a fork and treat yourself to a little taste of plant-based comfort.