Creamy Vegan Pumpkin Pasta (Easy + Cozy Fall Recipe)

There’s something about the first cool evening in October that makes me reach for the pumpkin. I remember one crisp night, stirring a pot of creamy sauce while my daughter set the table with little acorns and leaves she’d found in the yard. We tucked into warm bowls of this Vegan Pumpkin Pasta, and the world felt softer somehow. That’s what this dish is — creamy, comforting, and full of quiet joy. And best of all? It’s ready in under 30 minutes, with ingredients you probably have on hand.

Why You’ll Love This Vegan Pumpkin Pasta

This vegan pumpkin pasta is everything cozy fall dinners should be. It’s creamy, comforting, and packed with plant-based goodness. The sauce is silky smooth thanks to rich coconut milk and sweet, earthy pumpkin purée.

You’ll only need a few pantry staples — pasta, canned pumpkin, garlic, and coconut milk — and it comes together in one pan. It’s also super flexible: toss in mushrooms, greens, or vegan sausage for heartiness. Whether it’s a weeknight dinner or a slow Sunday supper, this dish hits the spot every time.

Key Ingredients & Substitutions

Pasta

Penne is perfect here — the ridges catch the sauce just right. But feel free to swap in farfalle, fusilli, or spaghetti. For a gluten-free version, try brown rice, chickpea, or quinoa pasta. If you’re going low-carb, zucchini noodles or spaghetti squash are great alternatives.

Pumpkin Purée

Canned pumpkin works beautifully and gives a consistent, creamy texture. If you’re using homemade purée, make sure it’s very smooth. You’ll need about 1½ cups to match a standard 15-ounce can.

Coconut Milk & Alternatives

Full-fat coconut milk gives the sauce its dreamy richness. Light coconut milk can work, but the sauce won’t be as thick. Cashew cream is a great swap if you want something less coconut-forward — just blend soaked cashews with water until smooth.

Flavor Base

We start with vegan butter (or olive oil) and a couple cloves of garlic. That base brings warmth and depth. Paprika (smoked or sweet) adds a little spice, and a touch of salt pulls everything together.

Optional Toppings

Fresh sage leaves — either soft or crispy fried — are a beautiful touch. You can also sprinkle vegan cheese or fresh herbs like thyme or basil over the top before serving.

Variations & Add-Ins

This dish is like a blank canvas for fall flavors. You can make it your own in so many ways:

• Add sautéed mushrooms or roasted Brussels sprouts for a savory depth
• Stir in a handful of spinach or kale just before serving
• Spice it up with a pinch of red pepper flakes or cayenne
• Mix in ¼ cup of vegan cheese or a tablespoon of nutritional yeast for cheesiness
• Swap pumpkin for butternut squash or sweet potato purée
• Add browned vegan sausage or lentils for extra protein

Every version is cozy and satisfying in its own way.

How to Make Vegan Pumpkin Pasta (Step-by-Step)

Step 1 – Cook the Pasta

Bring a big pot of salted water to a boil. Add your pasta and cook it just until al dente — tender, but still firm in the middle. Before draining, scoop out a cup of that starchy pasta water. It’s gold for thinning the sauce later if needed.

Step 2 – Make the Pumpkin Sauce

While the pasta cooks, melt the vegan butter in a large skillet over medium heat. Add the minced garlic and sauté it for about 1–2 minutes until fragrant. Then stir in the pumpkin purée, full-fat coconut milk, paprika, and salt. Let it simmer gently for 5–10 minutes, stirring now and then, until the sauce thickens and smells amazing.

Step 3 – Combine & Adjust

Add the drained pasta straight into the skillet and toss it gently in the sauce.

If the sauce feels too thick, pour in a splash of that reserved pasta water a little at a time until it’s just right. You want the sauce to coat every noodle beautifully.

Step 4 – Garnish & Serve

Top each bowl with crispy sage leaves, a sprinkle of vegan cheese, or a scattering of fresh herbs. Serve it up hot — and maybe light a candle or two while you’re at it.

Quick Tip: How to Fry Crispy Sage

Crispy sage adds such a lovely texture and flavor. Here’s how I do it:

Dry the sage leaves well. Heat a tablespoon of vegan butter or olive oil in a skillet over medium heat. Lay the sage leaves flat in the pan and fry for 30–60 seconds per side until they’re darkened and crisp. Transfer them to a paper towel and let them cool — they’ll crisp up more as they sit.

Creamy Vegan Pumpkin Pasta Recipe

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Related Recipes to Try

If you’re cozying up with pumpkin season, you might also love my cozy pumpkin cobbler dessert perfect for fall. For breakfast, this easy pumpkin baked oatmeal for a hearty plant-based breakfast is a favorite in our house. Or for a sweet treat, don’t miss this amazing vegan pumpkin chocolate chip bread or the flourless pumpkin muffins recipe for a healthy snack.

Final Thoughts

This vegan pumpkin pasta is one of those meals that just feels like a hug in a bowl. It’s creamy, comforting, and so simple to make. I hope it brings some warmth to your kitchen this season. If you try it, I’d love to hear how it turned out — leave a comment or snap a photo and tag me on Pinterest. Happy cooking, friend!

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