Vegan Pumpkin Pasta
This vegan pumpkin pasta is made with a creamy pumpkin puree and a coconut milk-based sauce, and packs in all the cozy fall flavors! It’s a 30-minute meal that’s a delicious way to up your veggies during weeknight dinners.
Top this dish with a simple toasted bread crumb mix and fresh thyme for the perfect added crunch.
Healthy, weeknight dinners
Weeknight dinners during the colder months need to be simple, comforting, but still full of flavor. This vegan pumpkin pasta is a spin on a classic mac & cheese, but kept completely plant-based with the use of pumpkin puree and canned coconut milk.
It’s made with pumpkin pie spice for a touch of warm, winter flavors like cinnamon, nutmeg and cloves, and comes together in just 30 minutes.
This dish is delicious on its own, or served with your favorite protein side for a complete and satisfying meal.
What you’ll need to make vegan pumpkin pasta
- Pasta shells– I used pasta shells for this recipe, but you can use any small pasta variety you have around
- Canned pumpkin puree
- Full-fat coconut milk– this will add a creamy and slightly sweet flavor to the sauce
- Nutritional yeast– which adds a delicious vegan “cheesy” flavor
- Pumpkin pie spice
- Fresh thyme
- Toasted breadcrumbs
- Start by boiling the pasta until al dente, then reserving some pasta water for the sauce
- Begin your sauce prep by melting butter in a skillet on medium heat, then adding the thyme leaves
- Add in the pumpkin puree, coconut milk, pumpkin pie spice and salt and whisk together
- Pour in some of the reserved pasta water and nutritional yeast, then taste and adjust salt as needed
- Let the sauce simmer for 3-4 minutes, then mix in the pasta
- Top the dish with toasted breadcrumbs and a few extra leaves of thyme
I cooked the sauce and served this dish in my 2 1/4 qt petal braiser, which I love as an oven to table cooking dish.
This recipe is the perfect plant-based meal and a delicious way to up your veggies during weeknight dinner. I can’t wait for you all to try it!
Looking to make this a complete meal? Here are some serving ideas:
- serve this pasta with my Lemon Pepper Tofu for a fully vegan dinner
- enjoy it as a side with Feta Stuffed Salmon
- serve it with a hearty Kale Salad for a boost of added fiber
Other fall recipes:
White Bean Sweet Potato Tacos
Fall Harvest Pot Pie
Chicken and Wild Rice Skillet
Vegan Pumpkin Pasta
Ingredients
- 8-10 oz pasta shells or pasta of choice
- 3/4 cup canned pumpkin puree
- 1 cup full-fat canned coconut milk creamy part
- 1/3-1/2 cup reserved pasta water
- 2 tbsp plant-based butter
- 2 tbsp nutritional yeast
- 2 tsp fresh thyme, peeled off the sprigs
- 1/2 tsp pumpkin pie spice
- 1/2-1 tsp of salt
- 1/2 cup unseasoned breadcrumbs
- 2 tsp olive oil
Directions
- Bring a pot of salted water to a boil. Boil the pasta shells for 7-8 minutes until al dente. Reserve 1/2 cup of the pasta water and drain.
- While that boils, heat a skillet or wide pot on medium heat. Melt the butter in the pan, then add in the fresh thyme. Toss together for 1-2 minutes.
- Lower the heat to simmer and add in the pumpkin puree, coconut milk, pumpkin pie spice and 1/2 tsp salt. Whisk together until smooth.
- Add in the pasta water, starting with 1/3 cup, and nutritional yeast and mix well. Taste and adjust salt as needed. Simmer for 2-3 minutes on low.
- Add the pasta into the sauce and stir together on low heat for another couple of minutes.
- While that cooks, add the breadcrumbs to a small saucepan with 2 tsp of olive oil and pinch of salt. Toast on medium heat for 3-4 minutes to brown.
- Transfer the pasta to a serving dish and top with the breadcrumbs right before serving. Garnish with a few leaves of thyme
You can use your favorite brand of gluten-free breadcrumbs instead!