Creamy Vegan Pumpkin Pasta
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Creamy Vegan Pumpkin Pasta
This vegan pumpkin pasta is the ultimate plant-based comfort meal made from scratch with fresh herbs, creamy pumpkin sauce, and wholesome ingredients. It’s ready in under 30 minutes, perfect for autumn dinners, and loved by vegans and omnivores alike. You’ll adore its rich, savory flavor and velvety texture that turns a simple pasta dish into something truly nourishing.
I first created this recipe one crisp October evening while craving something cozy yet light, a dish that could stand proudly beside my vegan Thanksgiving pot pie or even my holiday pumpkin roll. The aroma of sage and garlic sautéing in olive oil filled my kitchen, mingling with the earthy sweetness of pumpkin. It reminded me of fall gatherings where comfort and simplicity reign. Now, I love serving this pasta with a side of bright pesto pasta for a colorful, satisfying plant-based dinner that feels both rustic and refined.
Why This Vegan Pumpkin Pasta Shines
- Made From Scratch Flavor: Fresh herbs and real pumpkin puree create a rich, authentic taste.
- Quick & Easy: Ready in 30 minutes with simple steps for busy weeknights.
- Wholesome Ingredients: Nutritious, plant-based components make it both healthy and satisfying.
- Crowd-Pleasing Versatility: Perfect for family dinners or elegant autumn entertaining.
What You’ll Need for Vegan Pumpkin Pasta
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
For the Pasta
- All-purpose flour: Provides structure for homemade pasta dough.
- Water: Binds the dough without eggs for a vegan base.
- Salt: Enhances the pasta’s natural flavor during boiling.
For the Sauce
- Olive oil: Sauté base for building depth of flavor.
- Garlic: Adds aromatic warmth and savory notes.
- Pumpkin puree: Delivers creamy texture and seasonal sweetness.
- Plant milk: Creates a dairy-free creaminess without heaviness.
- Nutritional yeast: Provides a cheesy, umami flavor naturally.
- Fresh sage or thyme: Lends earthy, aromatic complexity.
Vegan Pumpkin Pasta
Creamy vegan pumpkin pasta with fresh herbs and garlic. A delicious plant-based dinner ready in 30 minutes. Perfect for autumn comfort food.
Equipment
- oven
- 9-inch round cake pan
- mixing bowl
- whisk
- electric mixer
- spatula
- wire rack
- measuring cups
- measuring spoons
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg, at room temperature
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
- In a large bowl, use an electric mixer to cream the softened butter and sugar together on medium speed for 2-to-3 minutes, until the mixture is light and fluffy.
- Beat the egg and vanilla extract into the butter mixture until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix on low speed until the batter is just combined and no dry streaks of flour remain.
- Gently fold the fresh blueberries into the batter using a spatula, being careful not to overmix.
- Pour the batter into the prepared pan and bake for 25-to-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for at least 15 minutes before slicing and serving.
Ways to Customize Your Pumpkin Pasta
- Add Protein: Stir in white beans or baked tofu for extra heartiness.
- Make It Gluten-Free: Use your favorite gluten-free pasta or chickpea flour.
- Spicy Version: Include red pepper flakes or a dash of cayenne.
Secrets to the Best Vegan Pumpkin Pasta
- Use Fresh Herbs: They provide brighter flavor than dried, especially sage.
- Don’t Overcook Garlic: Sauté just until fragrant to avoid bitterness.
- Season Generously: Taste and adjust salt and pepper at the end.
- Toss While Hot: Combine pasta and sauce immediately for best absorption.
Keeping Your Vegan Pumpkin Pasta Fresh
- Store: Refrigerate in an airtight container for up to 3 days.
- Freeze: Place in freezer-safe bags for up to 2 months.
- Reheat: Warm gently in a skillet over medium heat with a splash of plant milk.
- Make-Ahead Tip: Prepare sauce ahead and refrigerate, then toss with fresh pasta.
Frequently Asked Questions
Can I use canned pumpkin for pumpkin pasta?
Yes, canned pumpkin puree works perfectly and saves time. Just ensure it’s plain pumpkin without added spices or sweeteners for the best savory result.
What can I use instead of nutritional yeast?
If you don’t have nutritional yeast, a teaspoon of white miso paste adds umami depth, or simply omit it for a milder flavor.
How do I prevent the sauce from being too thick?
Thin the sauce with additional plant milk or reserved pasta water until it reaches your desired creamy consistency.
Is this vegan pumpkin pasta gluten-free?
Not as written, but you can easily make it gluten-free by using gluten-free pasta or flour for homemade noodles.
Other Favorite Fall Plant-Based Dishes
Make This Vegan Pumpkin Pasta Tonight
With its velvety texture and aromatic herb notes, this vegan pumpkin pasta is perfect for weeknight dinners or autumn entertaining. It’s easy to make from scratch and always a crowd favorite. I hope it brings as much cozy joy to your table as it does to mine.
