Description
Creamy, cozy, and plant-based — this vegan pumpkin pasta comes together in under 30 minutes with just a handful of pantry staples. Perfect for fall dinners.
Ingredients
1 lb (454 g) penne pasta or other pasta of choice
1 ½ tbsp (22 g) vegan butter or olive oil
2 garlic cloves, minced
1 (15-oz / 425-g) can pumpkin purée
1 (13½-oz / 382-g) can full-fat coconut milk
¾ tsp paprika (regular or smoked)
¾ tsp salt
Fresh or crispy sage leaves for serving (optional)
Instructions
1. Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1 cup of pasta water, then drain.
2. In a large skillet, melt vegan butter over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant.
3. Stir in pumpkin purée, coconut milk, paprika, and salt. Simmer for 5–10 minutes until thickened.
4. Add drained pasta to the sauce and toss to coat. Use reserved pasta water as needed to thin the sauce.
5. Top with crispy sage, vegan cheese, or fresh herbs. Serve immediately.
Notes
Use any pasta shape you like — penne, farfalle, spaghetti, or gluten-free options.
For extra flavor, add nutritional yeast, red pepper flakes, or sautéed mushrooms.
Store leftovers in the fridge for up to 4 days. Reheat with a splash of water or broth to loosen the sauce.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Pumpkin Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 603
- Sugar: 7
- Sodium: 457
- Fat: 17
- Carbohydrates: 96
- Fiber: 7
- Protein: 18
- Cholesterol: 0