• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Purely Kaylie

  • About
    • About Kaylie
    • Press
  • Recipes
  • Shop
    • Recipe eBook
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • Shop
  • Contact
    • Email
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Mains » Vegan Pumpkin Pasta

    Vegan Pumpkin Pasta

    Published: Oct 23, 2020 · Modified: Nov 4, 2021 by Kaylie Grace · Leave a Comment

    This post may contain affiliate links. Read the affiliate disclosure here. 

    Jump to Recipe

    Vegan pumpkin pasta is a creamy, savory, and delicious fall dinner recipe! It’s rich in flavor but packed with healthy ingredients, like pumpkin puree and cashews. The whole family will enjoy this comforting meal during the fall season. It tastes like a cross between pumpkin alfredo and pumpkin mac and cheese!

    vegan pumpkin pasta in a speckled ceramic bowl with sage and parmesan cheese

    Chilly fall evenings call for comforting, cozy dinners. And today I’m bringing you one of my favorites: vegan pumpkin pasta! I don’t know about you, but I cannot get enough of the pumpkin season. Whether it’s gooey chocolate chip pumpkin bars or savory pumpkin hummus, I’m all about a good pumpkin-infused recipe.

    If you’re a fan of vegan mac and cheese or dairy-free alfredo, you will thoroughly enjoy this pasta. It’s reminiscent of the two, but unique with a savory-sweet pumpkin flavor. My favorite part? There’s no need to roast a whole pumpkin to make the pasta sauce. It’s a quick and easy recipe that uses a can of pumpkin puree instead!

    This pumpkin pasta recipe is:

    • Vegan, dairy-free, and gluten-free (with an oil-free option)
    • Rich, creamy, savory, and “cheesy”
    • A satisfying yet healthy comfort food
    • Quick and easy to make // ready in 30 minutes
    • Reminiscent of alfredo, but deliciously pumpkin-flavored
    • Perfect for the fall season!
    vegan pumpkin pasta inside two ceramic bowls beside a cream colored linen napkin and fresh sage leaves

    What ingredients are in this healthy pumpkin pasta sauce?

    This vegan pumpkin pasta sauce is made with a handful of nutritious ingredients:

    • Pumpkin: A can of pumpkin puree is used to keep this recipe quick and easy, but packed with delicious pumpkin flavor. Pumpkin contains several vitamins and minerals, including vitamin A, C, E, potassium, and iron.
    • Cashews: Cashews are soaked in hot water to make them nice and plump just before blending. This contributes a creamy flavor and texture with no dairy needed!
    • Nutritional yeast: Nutritional yeast helps to create a subtle “cheesy” flavor. It’s also loaded with B vitamins and minerals.
    • Plant-based milk: You can use any plant-based milk, like almond milk or coconut milk.
    • Mellow white miso: Mellow white miso paste contributes a subtle tanginess. It’s a great addition to dairy-free recipes that attempt to mimic creamy flavors.
    • Olive oil: A dash of olive oil is used to sauté the onion and garlic. If you need an oil-free option, use ¼ cup plain water instead.
    • Onion and garlic: These are added for savory flavor, and they always smell delicious.
    • Seasoning: We’ll keep it simple with salt, black pepper, and a dash of paprika.
    creamy vegan pumpkin pasta inside two ceramic bowls beside a cream colored linen napkin and two stainless steel forks

    How to make creamy pumpkin pasta

    For the full ingredients list and step-by-step instructions, scroll down to view the recipe card below.

    First, bring water to a boil in a small pot. Add the raw cashews to a bowl, then pour the boiling water over the cashews. Soak for 15 minutes, then drain the water.

    Meanwhile, warm a skillet on medium-low heat. Add olive oil and diced onion. Sauté for 3-5 minutes or until onion is translucent, then add minced garlic and sauté for another minute. Remove from heat and transfer to a blender. Add the soaked cashews, pumpkin puree, nutritional yeast, plant-based milk, miso, salt, black pepper, and paprika. Blend until smooth and creamy. Taste and adjust with seasoning as needed.

    Cook the pasta according to package instructions. After, drain the pasta and transfer it back into the pot. Add the pumpkin pasta sauce. Warm on medium-low temperature and stir to combine. Serve immediately with any garnishes of your choosing.

    vegan pumpkin pasta inside a ceramic bowl beside two stainless steel forks and fresh sage leaves

    How to garnish this fall pasta recipe

    There are a variety of ways to garnish this vegan pumpkin pasta. I highly suggest sprinkling your favorite vegan parmesan and fresh chopped sage over top. Other options include pumpkin seeds, toasted pine nuts, fresh basil, and breadcrumbs.

    What goes well with pumpkin pasta sauce?

    Skip the pasta and enjoy this pumpkin sauce over roasted vegetables, baked potatoes, or buddha bowls instead. In particular, it pairs well with roasted broccoli, cauliflower, and carrots.

    side image of vegan pumpkin pasta inside a ceramic bowl beside a cream-colored linen napkin

    More vegan recipes with pumpkin

    • Pumpkin Energy Balls
    • Pumpkin Hummus
    • Gooey Chocolate Chip Pumpkin Bars
    • Pumpkin Pie Smoothie Bowl
    • Pumpkin Chocolate Chip Oatmeal Cookies

    More vegan pasta recipes

    • Vegan Mac and Cheese
    • Vegan Sweet Potato Mac and Cheese
    • Vegan Baked Ziti
    • Roasted Cauliflower Alfredo (Vegan)
    • Vegan Pesto Cavatappi
    • Vegan Fettuccine Alfredo
    • Vegan Broccoli Pesto Pasta

    If you try this Vegan Pumpkin Pasta, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Instagram and YouTube!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    vegan pumpkin pasta in a speckled ceramic bowl with sage and parmesan cheese

    Vegan Pumpkin Pasta

    • Author: Kaylie Grace
    • Prep Time: 15 minutes
    • Cook Time: 15 minutes
    • Total Time: 30 minutes
    • Yield: 4–6 servings 1x
    • Category: Dinner
    • Method: Cook
    • Cuisine: American
    • Diet: Vegan
    Print Recipe
    Pin Recipe

    Description

    This vegan pumpkin pasta is a creamy, savory, and delicious fall recipe! It’s packed with healthy dairy-free ingredients like pumpkin puree, raw cashews, and nutritional yeast. It tastes like a cross between pumpkin alfredo and pumpkin mac and cheese!


    Ingredients

    Units Scale
    • 16 oz pasta (1 lb)
    • ½ cup raw cashews, soaked
    • 1 tbsp olive oil
    • ½ small yellow onion, diced
    • 2 cloves garlic, minced
    • 1 can pumpkin puree, not pumpkin pie filling
    • 1 cup plant-based milk
    • ½ cup nutritional yeast
    • 1 tbsp mellow white miso paste
    • 1 tsp salt
    • ½ tsp black pepper
    • ¼ tsp paprika
    • Vegan parmesan, for garnish
    • Fresh sage, for garnish

    Instructions

    1. Bring at least 1 cup of water to a boil. Add cashews to a bowl. Pour boiling water over the cashews. Soak cashews for 15 minutes. After, drain the water.
    2. Warm the olive oil and diced onion in a skillet over medium-low heat. Sauté for 3-5 minutes or until the onion is translucent. Add minced garlic and sauté for 1 minute. Remove from heat and transfer to a blender. Add soaked cashews, pumpkin puree, plant-based milk, nutritional yeast, miso paste, salt, pepper, and paprika to the blender. Blend ingredients until smooth and creamy. Taste and adjust seasoning as needed.
    3. Meanwhile, cook the pasta according to package instructions.
    4. Pour the sauce and cooked pasta into a pot. Warm on medium-low heat and stir to combine.
    5. Serve the pumpkin pasta with vegan parmesan and fresh chopped sage. Enjoy!

    Notes

    • The nutrition information below reflects the use of chickpea pasta.

    Nutrition

    • Serving Size: 1 serving
    • Calories: 457
    • Sugar: 11g
    • Fat: 12g
    • Carbohydrates: 69
    • Fiber: 17g
    • Protein: 27g

    Keywords: vegan pumpkin pasta, vegan pumpkin mac and cheese, pumpkin alfredo

    Did you make this recipe?

    Tag @purelykaylie on Instagram and hashtag it #purelykaylie

    This post contains affiliate links. If you make a purchase through one of these links, I earn a small commission at no additional cost to you. I only recommend products I personally use, trust, and love!

    More Healthy vegan dinner and main dish recipes

    • Vegan Garlic Mashed Potatoes
    • Jackfruit Nuggets
    • Slow Cooker Lentil Curry with Rice
    • Creamy Vegan Lemon Pasta

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Hello, I’m Kaylie!

    Welcome to the Purely Kaylie kitchen! I share plant-based recipes with simple, healthy ingredients. Whether you’re vegan or not, take a look around. There’s something here for everyone to enjoy! About Kaylie →

    Let’s Be Friends!

    • Email
    • Instagram
    • Pinterest
    • YouTube

    Popular Recipes

    a pile of vegan chocolate chip cookies

    Vegan Chocolate Chip Cookies

    vegan sugar cookies on white parchment paper with a bite taken out of the center cookie

    Vegan Sugar Cookies (Soft & Chewy!)

    a white bowl filled with chocolate oatmeal and topped with banana, chocolate chips, coconut flakes, and cacao nibs

    Chocolate Oatmeal

    a dozen vegan double chocolate chip cookies laying on white parchment paper

    Vegan Double Chocolate Chip Cookies

    an overhead photo of an oatmeal smoothie with peanut butter

    Peanut Butter Oatmeal Smoothie

    vegan moroccan stew inside two bowls beside fresh cilantro, green lentils, cinnamon, and sliced sweet potato

    Vegan Moroccan Stew

    Dessert Recipes

    a bowl of Christmas sugar cookie truffles with a bite taken out of one

    Sugar Cookie Truffles

    scoops of vegan edible sugar cookie dough stacked in a white bowl

    Edible Sugar Cookie Dough (Vegan & Gluten-Free)

    a stack of two vegan pecan pie bars with shortbread crust and sticky pecan topping

    Vegan Pecan Pie Bars

    chocolate protein truffles in a white bowl

    Protein Truffles

    a stack of vegan homemade payday candy bars

    Homemade PayDay Bars

    a sliced loaf of vegan pumpkin bread on a wire cooling rack

    Vegan Pumpkin Bread

    Breakfast Recipes

    homemade chocolate coconut granola in a ceramic bowl with almond milk and a spoon

    Chocolate Coconut Granola

    an almond butter oatmeal bowl with granola and almonds on top

    Almond Butter Oatmeal

    vegan peppermint mocha donuts with chocolate frosting and candy canes on top

    Peppermint Mocha Donuts

    vegan vanilla overnight oats with yogurt and chia seeds inside a jar

    Vanilla Overnight Oats

    vegan apple cinnamon overnight oats in a jar with chia seeds and yogurt

    Apple Cinnamon Overnight Oats

    a jar of vegan cookie dough overnight oats with chocolate chips

    Cookie Dough Overnight Oats

    Copyright© 2023 · purelykaylie.com · Privacy Policy · Terms · Disclaimer