Pumpkin pasta is a great addition to your vegan fall recipe collection. It’s one of the healthiest and simplest pasta recipes you’ll make. It requires less than 10 ingredients and will be ready and on the table in less than 20 minutes!Jump to Recipe
Creamy dreamy pumpkin sauce smothered over perfectly cooked pasta makes this delicious cozy meal one you’ll want to try during fall and pumpkin season. This delicious vegan pasta dish makes an easy weeknight dinner or a side dish. It’s as easy as blending cooked pumpkin, seasonings, spices and creamy coconut milk, then pouring over cooked pasta. I’m also sharing how to make this pumpkin sauce without a stand blender. Use gluten-free pasta for a naturally gluten-free and vegan meal.
How to make a vegan pumpkin pasta sauce
Making the best vegan pumpkin sauce requires using fresh pumpkin or even squash. Sure, you could make this recipe with canned pumpkin but it’s too easy to make from freshly cooked pumpkin plus the flavour will be so much better. I highly recommend it!
Most types of pumpkin or squash can be used for this recipe. I used kabocha squash or Japanese pumpkin. It takes about 10 mins to cook and if you have any previously cooked pumpkin then even better. This would be great way to use up any leftovers from my Whole Roasted Kabocha Squash recipe. Roasted pumpkin or squash makes the tastiest purée as the flavours and natural sweetness are more concentrated. But don’t worry, it won’t taste like you’re eating pumpkin pie…that would be odd.
The savory flavours of this sauce come from browning onion and garlic in a pan which are then blended with the cooked pumpkin, spices and creamy coconut milk into a smooth sauce. Then reheat the sauce if necessary and pour it over cooked pasta to serve.
How to make pumpkin sauce without a stand blender
If you don’t have a blender, you can still make this sauce. It might not be as smooth but the flavours will still be great. There are 2 methods for making pumpkin puree without a stand blender or food processor:
- Use a stick or immersion blender. You may need to add 1 to 3 tablespoons of water to help the pumpkin blend easier. Be sure to not include the pumpkin skin.
- Use a fork to mash the cooked pumpkin flesh in a bowl, getting it as smooth as you can.
Another tip for minimising lumps in the sauce is to mince or finely chop the onion or garlic before browning and adding to the pumpkin puree. Once all the ingredients are prepared and cooked, simply combine with the coconut milk, season to taste, reheat and serve over pasta.
How to store the pasta sauce
This pumpkin sauce can be made ahead of time and stored in the fridge for up to 2 days or frozen for up to a month. The consistency of canned coconut milk might change after freezing so re-blend the sauce after thawing, use a vegan-friendly dried coconut milk or use water while making the sauce and add the canned coconut milk while reheating.
What to serve with vegan pumpkin pasta
The pumpkin pasta was served with sourdough bread, steamed broccoli and mushroom-lentil crumble from my Vegan Mushroom Lentil Meatballs Recipe. Yeah I know this meal is high-carb but I had this particular bowl while still living in Japan during winter.
I don’t know about you but as the weather gets colder I tend to crave more carb-heavy meals. The bread is also great for mopping up that last bit of sauce on the bottom of the bowl because we wouldn’t want any of it going to waste, right? But this pasta dish is also fine being served on its own.
The pumpkin sauce can also be used over steamed vegetables.
Simple Vegan Pumpkin Pasta
- 6 oz pumpkin (170g)
- 5 oz gluten-free pasta (150g)
- 1 onion, minced
- 2 garlic cloves, minced
- 1/2 tbsp oil
- 1 cup coconut milk
- 2 tbsps white miso or nutritional yeast, optional
- Salt and pepper to taste
- Chop the pumpkin and add to a pot. Cover with 1/2 cup water and cook on low heat until soft.
- Meanwhile, cook the gluten-free pasta according to package directions.
- Next, heat the oil in a pan and add the onion and garlic until browned. Remove from heat.
- Remove pumpkin from pot and add the flesh to a blender along with the browned garlic and onions, coconut milk and miso or nutritional yeast. Blend until smooth and creamy.
- Return the mixture to the pan to reheat and season to taste. Stir in the cooked and drained pasta then serve immediately.
- You can use 8 oz (226 g) of pre-cooked pumpkin for this recipe. Check out my post on how to roast a whole Japanese pumpkin.
- If you don’t have a stand blender, use a stick bender or mash the pumpkin with a fork. Further details for making this sauce without a blender are in the above post.
- Store the sauce in the fridge for up to 2 days or freeze for up to a month. The consistency of canned coconut milk might change after freezing so re-blend the sauce after thawing, use a vegan-friendly dried coconut milk or use water while making the sauce and add the canned coconut milk while reheating.
- This pasta can be enjoyed on it’s own or served with Mushroom-Lentil Crumble from my Vegan Lentil Meatballs Recipe.
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