This vegan creamy pumpkin pasta recipe takes only 10 mins to make! It’s creamy, pumpkin-y, savory, and delicious!
Trust me, you’ll want to make this weekly it’s so good and also perfect for cozy weather! It’s the perfect quick & tasty vegan dinner!
My pumpkin pasta recipe is vegan, oil-free, nut-free, and can be made gluten-free using GF pasta!
Recipe for Vegan Creamy Pumpkin Pasta
For this vegan pumpkin pasta recipe, I used canned coconut milk with pumpkin to make the pasta sauce extra creamy! The vegan creamy pumpkin sauce also has a lot of flavor with the help of garlic salt (garlic powder and salt) and nutritional yeast (but it’s optional).
There are many ways of making a creamy vegan pasta sauce without dairy but canned coconut milk creates a deliciously rich and creamy sauce! I’ve been making this recipe for years and nothing beats the richness of coconut milk with pumpkin for a pasta sauce.
You can also watch me on YouTube make this creamy pumpkin pasta & other pumpkin recipes!
Ingredients
- Pasta of choice (use gluten-free if desired)
- Pumpkin
- Coconut Milk
- Garlic Salt (or Garlic Powder & Salt)
- Nutritional Yeast (optional)
Optional toppings: parsley, vegan parmesan
Measurements in Recipe card below!
How To Make Creamy Pumpkin Pasta (Vegan)
1. Start by cooking your pasta according to the package instructions. Use gluten-free pasta, if you are gluten-free.
2. Next, you’ll want to start making your vegan creamy pasta sauce by heating a non-stick pan and then adding your canned coconut milk, canned pumpkin, garlic salt, and nutritional yeast (optional). Mix until well combined.
3. Bring your creamy pumpkin pasta sauce to a soft boil until a thin creamy sauce forms. If the pasta is not cooked yet, turn the heat off.
4. Once pasta is cooked al dente, drain and add pasta to your creamy pumpkin sauce. Turn the heat up again and mix well. Cook for around 2-3 minutes together until the sauce thickens and everything comes together.
5. Add salt & pepper to taste and top with fresh parsley and vegan parmesan (optional). Enjoy your vegan creamy pumpkin pasta!
Vegan Creamy Pumpkin Pasta
Equipment
- Pot or Wok to cook pasta
- Pan non-stick to cook vegan pumpkin pasta sauce
Ingredients
- 2 servings pasta
- 3/4 cup coconut milk canned
- 3/4 cup pumpkin canned
- 1/2 tsp garlic salt If you don’t have garlic salt, use a mixture of garlic powder and salt
- 1 tbsp nutritional yeast optional
Instructions
- Start by cooking your pasta according to the package instructions. Use gluten-free pasta, if you are gluten-free.
- Next, you'll want to start making your vegan creamy pasta sauce by heating a non-stick pan and then adding your canned coconut milk, canned pumpkin, garlic salt, and nutritional yeast (optional). Mix until well-combined.
- Bring your creamy pumpkin pasta sauce to a soft boil until a thin creamy sauce forms. If the pasta is not cooked yet, turn the heat off.
- Once pasta is cooked al dente, drain and add pasta to your creamy pumpkin sauce. Turn the heat up again and mix well. Cook for around 2-3 minutes together until the sauce thickens and everything comes together.
- Add salt & pepper to taste and top with fresh parsley and vegan parmesan (optional). Enjoy your vegan creamy pumpkin pasta!
Video
Nutrition
NEED MORE RECIPE INSPO? CHECK THESE OUT:
Easiest recipe out there yet so satisfying. I make this all the time- sometimes I add in smoked tofu which is so good
So easy and so delicious! I added some pine nuts, sun-dried tomatoes and chopped green onions. I make this often.
Very easy and delicious!