Creamy Vegan Pumpkin Pasta

This creamy vegan pumpkin pasta delivers warm, savory fall flavors in every bite. The coconut milk creates luxurious texture without overwhelming the dish, as its flavor blends beautifully with pumpkin, garlic and paprika for a cozy weeknight dinner that feels special.

I first made this during an autumn rainstorm when I was craving something warm and comforting but had limited ingredients. The simplicity and exceptional flavor completely surprised me, and it's now my go-to recipe whenever I need a quick but impressive meal.

Ingredients

• 1 pound penne pasta: fresh or dried works well, though I prefer a shape that holds sauce in its crevices
• 1 ½ tablespoons vegan butter: creates a rich foundation for the sauce
• 2 garlic cloves: fresh minced garlic provides essential aromatic flavor
• 1 can pumpkin purée: use pure pumpkin not pumpkin pie filling for best results
• 1 can coconut milk: full fat provides the creamiest texture but light works too
• ¾ teaspoon paprika: adds subtle warmth and color
• ¾ teaspoon salt: enhances all the flavors without making it taste salty
• Fresh or crispy sage leaves: optional but adds beautiful color and earthy flavor

Step-by-Step Instructions

Cook Pasta:

Bring a large pot of generously salted water to a rolling boil. Add pasta and cook according to package directions until al dente, typically 8 to 10 minutes. Before draining, reserve about ½ cup of starchy pasta water. The starchy water is liquid gold for adjusting sauce consistency later.

Heat Butter and Sauté Garlic:

While pasta cooks, melt vegan butter in a large saucepan over medium heat until it starts to bubble slightly. Add minced garlic and sauté for 1 to 2 minutes until fragrant but not browned. Watch carefully as garlic burns quickly and will create a bitter flavor.

Cook Sauce:

Add pumpkin purée to the pan, stirring to combine with garlic butter. Pour in coconut milk, paprika, and salt, whisking until completely smooth. Reduce heat to medium-low and simmer gently for 5 to 10 minutes, stirring occasionally. The sauce will thicken slightly as it cooks, coating the back of a spoon when ready.

Add Pasta to Sauce:

Transfer drained pasta directly to the pumpkin sauce. Using tongs or a large spoon, gently fold the pasta into the sauce until every piece is thoroughly coated. If the sauce seems too thick, add reserved pasta water a tablespoon at a time until you reach your desired consistency.

Serve:

Portion the pasta into warmed bowls. If using sage leaves, place them on top of each serving. The contrast of the deep orange sauce with the green sage creates a beautiful presentation. Serve immediately while hot.

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The pumpkin purée is truly the star of this dish. I always keep a few cans in my pantry during fall and winter for those evenings when I need comfort food fast. My partner, who typically avoids vegan cream sauces, requests this dish regularly, which speaks volumes about its universal appeal.

Storage and Reheating

This pasta stores exceptionally well in airtight containers in the refrigerator for up to 4 days. The sauce tends to thicken when chilled, so when reheating, add a splash of water or plant milk to loosen it up. Warm gently on the stovetop over medium-low heat, stirring frequently to prevent sticking. I actually think the flavors develop even more after a day, making leftovers something to look forward to rather than simply tolerate.

Clever Swaps

The beauty of this recipe lies in its flexibility. No coconut milk? Substitute unsweetened oat cream or cashew cream for similar creaminess. For added protein, stir in white beans or cubed tofu during the final minute of cooking. Butternut squash purée works perfectly in place of pumpkin when needed. Consider whole grain pasta for additional fiber and nutrients without changing the overall flavor profile of the dish.

Serving Suggestions

While this pasta stands beautifully on its own, it pairs wonderfully with a crisp arugula salad dressed simply with lemon juice and olive oil. The peppery greens and bright acidity balance the richness of the sauce. For a heartier meal, serve alongside garlic bread or roasted vegetables like Brussels sprouts or broccoli. A sprinkle of toasted pumpkin seeds adds a pleasing crunch and ties into the pumpkin theme.

Pro Tips

• Always save some pasta water before draining it can rescue a sauce that has become too thick
• Full fat coconut milk creates the creamiest result but light versions work if you prefer less richness
• Crisp sage leaves in a little oil for 30 seconds for an elevated garnish that adds texture and flavor

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Commonly Asked Questions

→ Can I use homemade pumpkin purée instead of canned?

Absolutely! Fresh homemade pumpkin purée works wonderfully in this dish. Just ensure it's well-strained to remove excess moisture, which could make your sauce too thin. You'll need about 1¾ cups of homemade purée to replace the 15-oz can.

→ What can I substitute for coconut milk if I have an allergy?

For a coconut-free version, you can substitute unsweetened oat cream or cashew cream. Another option is using unsweetened almond milk mixed with 2-3 tablespoons of vegan cream cheese to maintain the creamy texture.

→ Is this dish gluten-free?

The sauce itself is naturally gluten-free, but the dish is only gluten-free if you use gluten-free pasta. Simply swap the penne for your favorite gluten-free pasta variety, such as those made from rice, corn, or chickpea flour.

→ How can I add more protein to this dish?

To boost the protein content, consider adding roasted chickpeas, white beans, or cubed tofu. Alternatively, mix in some sautéed mushrooms, which offer a meaty texture along with additional nutrients. A sprinkle of nutritional yeast also adds protein and a cheesy flavor.

→ Can I make this ahead of time?

The sauce can be made up to 3 days ahead and stored in the refrigerator. When ready to serve, gently reheat the sauce, adding a splash of plant milk if needed to thin it out. Cook fresh pasta and combine with the reheated sauce for best results.

→ What vegetables pair well with this pasta?

This creamy pumpkin pasta pairs beautifully with roasted Brussels sprouts, sautéed kale, steamed broccoli, or roasted bell peppers. For a complete fall-themed meal, try adding roasted butternut squash cubes or caramelized onions to the finished dish.