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    Home » Recipes » Pasta and Noodles

    Published: Oct 20, 2021 · Modified: Sep 26, 2022 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Vegan Pumpkin Pasta

    Jump to Recipe Pin

    This creamy Vegan Pumpkin Pasta has all the flavors of fall. Made in 30 minutes with fresh sage and thyme, it's sure to become a hit!

    Vegan Pumpkin Pasta in a bowl.

    This Vegan Pumpkin Pasta reminds me of fall and more specifically, Thanksgiving. It has fresh sage and thyme, which just happen to be in my Vegan Stuffing Recipe.

    It is creamy and comforting - all the things you want in an easy vegan pasta in my opinion.  For this recipe, I used chickpea pasta, which adds a bit of protein. Aside from the fresh herbs, the ingredients are all you probably have in your pantry.

    You can have it on the table in 30 minutes, making it perfect for a weeknight.

    Other pasta recipes to try are my Vegan Mexican Pasta, Peanut Tofu Noodles, Caramelized Onion Mushroom Pasta, and Sun-Dried Tomato Pesto Pasta.

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    Other pumpkin recipes to try are my Vegan Curry Pumpkin Soup recipe and my Vegan Pumpkin Pie Overnight Oats recipe.

    A recipe to try for Halloween is my Vegan Mummy Dogs recipe.

    Jump to:
    • What Type of Pasta Can I Use?
    • What's The Best Gluten-Free Pasta?
    • 🧾 Ingredients
    • 🔪 Instructions
    • 🥡 Storage
    • Other Vegan Pumpkin Recipes
    • 📋 Recipe
    • Want to save this recipe?
    • 💬 Comments

    What Type of Pasta Can I Use?

    The best type of pasta for this dish is anything that can hold a thick creamy sauce.

    • linguine
    • fettuccine
    • pappardelle
    • penne
    • bucatini
    • rigatoni (used in this recipe)
    • ziti
    • fusilli
    • rotelle
    • rotini
    • shells

    Examples of what not to use: spaghetti, angel hair, capellini, and spaghettini - these are better with a light sauce. You don't want them to get weighted down.

    What's The Best Gluten-Free Pasta?

    I've tried many different vegan gluten-free kinds of pasta: cauliflower, black bean, lentil, chickpea, brown rice, and a combination of ingredients.

    My favorites so far are chickpea pasta (used in this recipe) and brown rice pasta. Both have a neutral flavor, which is preferable when you are making a flavorful sauce that you don't want the pasta to detract from.

    Pastas like black beans are great for a Southwest or Mexican flavor profile. Add in tomatoes, bell pepper, avocado, and corn to compliment the black bean flavors.

    Vegan Pumpkin Pasta bird's eye view with fork.

    🧾 Ingredients

    This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

    • Rigatoni pasta: I used chickpea pasta because I like the added protein. You could use your favorite.
    • Olive oil: To cook the onions in.
    • Onion: Adds a sweet, savory pungent flavor.
    • Garlic: Adds a pungent flavor.
    • Fresh sage leaves and thyme: Add a wonderful flavor. To me these fresh herbs remind me of Thanksgiving. They taste like fall!
    • Canned pumpkin puree: For its creamy texture and savory flavor. Make sure it is not pumpkin pie filling! Pie filling has sugar and spices in it. You could also use butternut squash puree.
    • Full-fat coconut milk: Adds a subtle coconut flavor and creaminess.
    • Freshly grated nutmeg or ground nutmeg: Adds a warm spice flavor.
    • Red pepper flakes: For a touch of spice. You could leave it out if you don't like things spicy.
    • Vegetable broth: I used low-sodium vegetable broth. It adds a salty veggie flavor and thins the pumpkin sauce.
    • Salt and pepper: Balances out the flavors and adds flavor.

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    🔪 Instructions

    1. Make pasta in a pot according to the directions. Drain water and set aside.
    2. Heat olive oil in a large frying pan on medium heat.
    3. Add onions and cook until translucent.
    4. Add garlic, sage, and thyme. Cook 30 seconds to a minute.
    5. Add pumpkin puree, coconut milk, vegetable broth, nutmeg, red pepper flakes, and salt and pepper.
    6. Cook until vegan pumpkin pasta sauce thickens and add pasta. Thoroughly coat pasta noodles.

    🥡 Storage

    This pasta recipe will last up to 5 days in an airtight container in the fridge.

    Other Vegan Pumpkin Recipes

    • Vegan Pumpkin Spice Ice Cream
      Vegan Pumpkin Spice Ice Cream
    • Vegan Pumpkin Spice Latte with cinnamon sticks.
      Vegan Pumpkin Spice Latte
    • Vegan Pumpkin Cheesecake
      Creamy Vegan Pumpkin Cheesecake
    • Pumpkin Chia Pudding
      Pumpkin Chia Pudding
    Vegan Pumpkin Pasta in a bowl with fork close up.

    Whether you serve this as the main dish or the side dish, it's sure to please!

    If you tried this Vegan Pumpkin Pasta Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!

    📋 Recipe

    Vegan Pumpkin Pasta
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    5 from 2 votes

    Vegan Pumpkin Pasta

    This creamy Vegan Pumpkin Pasta has all the flavors of fall. Made with fresh sage and thyme, it's sure to become a hit!
    Course Main Course
    Cuisine American
    Prep Time 5 minutes minutes
    Cook Time 25 minutes minutes
    Total Time 30 minutes minutes
    Servings 4
    Calories 480kcal
    Author Willow Moon
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    Ingredients

    • 8 ounces rigatoni pasta
    • 1 tablespoon olive oil
    • ½ cup chopped onion
    • 1 clove garlic minced
    • 2 teaspoons finely chopped fresh sage
    • 2 teaspoons finely chopped fresh thyme
    • 15 ounces pumpkin puree
    • 13.5 ounces full fat coconut milk
    • ¼ teaspoon freshly grated nutmeg or ground nutmeg
    • ¼ teaspoon red pepper flakes
    • ½ cup low sodium vegetable broth
    • Salt and pepper to taste

    Instructions

    • Cook pasta per directions. Drain and set aside.
    • Heat olive oil in a large pan on medium heat. Add chopped onions. Cook until translucent.
    • Add garlic, sage, and thyme. Cook 30 seconds - 1 minute.
    • Add pumpkin puree, coconut milk, vegetable broth, nutmeg, red pepper flakes, and salt and pepper. Cook about 10 minutes until the sauce has thickened.
    • Stir in pasta until thoroughly combined. Serve immediately.
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    Nutrition

    Calories: 480kcal | Carbohydrates: 57g | Protein: 11g | Fat: 25g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 142mg | Potassium: 601mg | Fiber: 6g | Sugar: 6g | Vitamin A: 16693IU | Vitamin C: 9mg | Calcium: 74mg | Iron: 6mg

    *Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

    More Pasta

    • Red Lentil Pasta Salad with Chickpeas in a wood bowl.
      Red Lentil Pasta Salad with Chickpeas
    • Tofu Peanut Noodles in. a bowl. with chopsticks.
      Tofu Peanut Noodles
    • Vegan Pesto Shirataki Noodles
      Vegan Pesto Shirataki Noodles
    • Sun-Dried Tomato Pesto Pasta
      Vegan Sun-Dried Tomato Pesto Pasta

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    I've been vegan for 23 years and
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