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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


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!


  • 16 oz pasta (1 lb)
  • 1/2 cup raw cashews, soaked
  • 1 tbsp olive oil
  • 1/2 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 can pumpkin puree, not pumpkin pie filling
  • 1 cup plant-based milk
  • 1/2 cup nutritional yeast
  • 1 tbsp mellow white miso paste
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp paprika
  • Vegan parmesan, for garnish
  • Fresh sage, for garnish


  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!



  • 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