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Home By Diet Dairy-Free

Creamy Vegan Pumpkin Pasta Recipe

★★★★★ 38 Reviews Recipe Print
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By: Erin10/15/20

This post may contain affiliate links. Please read my disclosure policy.

creamy vegan pumpkin pasta
healthy Pumpkin Pasta

Cozy up with a delicious bowl of Creamy Vegan Pumpkin Pasta. Made with coconut milk, pumpkin purée, and fresh sage, it provides all of the warm and delightful flavors of the season. Eat atop your favorite noodles for an easy, filling meal.

pumpkin pasta in bowl

Creamy vegan pumpkin pasta… the perfect fall recipe

What are your favorite meals to make in the fall? For me, anything warm and cozy goes, which means this creamy pumpkin pasta recipe perfectly fits the bill. The creamy sauce is made with coconut milk, pumpkin purée, onion, mushrooms, garlic, and fresh sage. It’s filled with so many intense flavors!

I love to whip this together and keep the extras for a fun second-day lunch. It’s one of those recipes to tastes extra yummy on day #2, so it’s perfect for that!

This versatile fall recipe is one that can be enjoyed for any occasion. Make it for a cozy dinner in, serve it up during a friendly get together, or use it as a featured dish this Thanksgiving for something different and unexpected. I guarantee that everyone who tries it will have rave reviews!

noodles in pumpkin pasta sauce

Ingredients included in creamy pumpkin pasta

Creamy pumpkin pasta gets its name from the delicious cream sauce. In addition to the sauce ingredients, the only item you need is your favorite box of pasta!

  • Dried pasta (I use brown rice fusilli)
  • Avocado oil
  • Yellow onion
  • Mushrooms
  • Garlic
  • Fresh sage
  • Coconut milk
  • Pumpkin purée
  • Salt
  • Pepper
  • Cinnamon
  • Nutmeg
  • Cayenne
  • Optional: Parmesan cheese

What you’ll need to create this recipe

When it comes to kitchen tools, this recipe keeps things pretty simple. You’ll need pots for cooking both the pasta and the sauce, as well as cutting supplies for prepping the onion and mushrooms.

  • Pasta pot
  • Strainer
  • Cutting board
  • Chopping knife
  • Large sauce pan or dutch oven
  • Mixing utensil

Additionally, grab measuring for these amounts: 1/8 tsp, 1/2 tsp, 1 tsp, 1 tbsp, 1/4 cup, and 1/2 cup.

pumpkin pasta in pan with mushrooms

How to make creamy vegan pumpkin pasta

Though it sounds (and tastes!) gourmet, creamy pumpkin pasta is just as easy to prepare as any other pasta recipe. You’ll start by boiling the noodles, and then you’ll prepare the creamy sauce by simply throwing everything into a pot!

To begin, prepare the pasta according to the package. Drain and set aside.

Then, in a large sauce pan or dutch oven, heat the avocado oil.

Add the onion, mushrooms, garlic, and sage. Sauté until the mushrooms and onions are cooked through.

Next, add the coconut milk and the pumpkin purée, and stir in all of the spices. Add more spices to taste if desired.

Pour the cooked pasta into the pan, and then stir until well combined. If adding cheese, now is the perfect time!

Serve immediately, and enjoy!

pumpkin pasta in bowl

Add protein for extra oomph

Want to add something extra to your creamy pumpkin pasta? Add protein!

Ideas include chicken, beef or even turkey! No matter what you choose, cook as normal and then add to the pasta before serving.

How to store leftovers

Have extras? You can keep them in the refrigerator for up to 5 days. Be sure to keep them tightly sealed in a container to prevent air from ruining the flavor.

If you’d like to double your batch for future use, toss the extras in the freezer and enjoy within 3 months.

Try these pasta recipes next

Everyone loves a good pasta recipe, but sometimes plain old noodles and tomato sauce get old! Here are some delicious pasta recipes that come with unique flavors.

  • Healthy Taco Pasta
  • Pasta with Creamy Vegan Walnut-Tomato Sauce
  • Healthy Greek Pasta Salad (Gluten-Free)
  • Healthy One Pot Pasta Recipe
pumpkin pasta in bowl

Recipe by Erin Morrissey and Photos by The Mindful Hapa

★★★★★ 4.9 from 38 reviews

Creamy Pumpkin Pasta Recipe

Cozy up with a delicious bowl of Creamy Pumpkin Pasta. Made with coconut milk, pumpkin purée, and fresh sage, it provides all of the warm and delightful flavors of the season. Eat atop your favorite noodles for an easy, filling meal.

Prep: 15Cook: 30Total: 45 minutes
Yield 8 servings 1x
Print Pin it Rate

Ingredients

  • 16 oz dried pasta, I used brown rice fusilli
  • 2 tbsp avocado oil
  • 1/2 yellow onion, diced small
  • 10 oz sliced mushrooms
  • 2 cloves garlic, minced
  • 1/4 cup fresh sage, chopped
  • 1 15oz can coconut milk
  • 1 15oz can pumpkin puree
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/8 tsp cinnamon
  • 1/8 tsp nutmeg
  • pinch of cayenne
  • *optional* 1/2 cup grated parmesan cheese

Instructions

  1. Prepare pasta according to package, drain. Set aside.
  2. In a large sauce pan or dutch oven, heat avocado oil over medium high heat.
  3. Add in onion, mushrooms, garlic, and sage. Saute until mushrooms and onions are cooked through, about 6-8 minutes.
  4. Add in can of coconut milk and can of pumpkin, then stir in all of the spices. Taste a little and add more spices to your taste. Let simmer over low heat for 10 minutes, then turn off heat.
  5. Pour your cooked pasta into the pan, and stir until well combined. If you are adding cheese, now would be the perfect time!
  6. Serve immediately. Store in fridge for up to 5 days or freezer for 3 months.
Author: Erin MorrisseyCategory: dinner, lunch, meal-prep, gluten-freeMethod: stovetopCuisine: AmericanDiet: Vegan

Did you make this?

Leave a comment below and tag @erinliveswhole on social media!

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There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂

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chocolate chip cookies
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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Leah says

    Posted on 1/5 at 7:46 pm

    My kids actually like it! Win! Of course I do too. I added shredded zucchini for extra health. You can’t even tell it’s there.

    ★★★★

    Reply
    • Erin says

      Posted on 1/6 at 12:27 pm

      Hi Leah, so happy you loved them and great idea! 🙂

      Reply
  2. Michele says

    Posted on 12/4 at 8:42 pm

    This was so good! I’ve made it 2x since seeing your post on it. Thank you for responding about the mushrooms. I was going to use the baby Bella but was wanted to see what you used. Oh, and I even liked it cold!!!! So good!!!

    ★★★★★

    Reply
    • Erin says

      Posted on 12/5 at 2:53 pm

      Hi Michele, so happy you loved it!

      Reply
  3. brianna says

    Posted on 12/4 at 4:09 pm

    I made this because I wanted pasta but wanted a unique flavoring and I am so happy i tried this! It is so good and the pumpkin flavor is subtle but adds such a good spin to a pasta dish!

    ★★★★★

    Reply
    • Erin says

      Posted on 12/5 at 1:21 pm

      Hi Brianna, so happy you loved it!

      Reply
  4. KT H. says

    Posted on 12/4 at 3:18 pm

    This recipe was creamy and I loved the mushrooms!
    It was def. nothing like I’ve cooked before (pumpkin in pasta?!) but super easy to make, healthy, & so much flavor!!
    Next time I’m adding chicken sausage, I think that’d a be a nice touch.

    ★★★★

    Reply
    • Erin says

      Posted on 12/5 at 1:07 pm

      Hi, so happy you loved it and great idea!

      Reply
  5. Nicole says

    Posted on 10/18 at 12:33 pm

    Delicious!! Add the Parm cheese! That really helped make it more creamy and amazing. I added a little more cayenne pepper this time and I loved the little spice it added.

    ★★★★★

    Reply
    • Erin says

      Posted on 10/18 at 7:01 pm

      Hi Nicole, so happy you loved it and made it your own!!

      Reply
  6. Isabelle H says

    Posted on 10/16 at 10:56 am

    So delicious! I was skeptical at first whether the flavors would all go together (I’ve never had pumpkin pasta!!), but this came out so amazing!! LOVED!

    ★★★★★

    Reply
    • Erin says

      Posted on 10/16 at 1:10 pm

      Hi Isabelle, so glad you loved it so much!!

      Reply
  7. Kelly C says

    Posted on 10/3 at 3:18 pm

    I have an 8 month old who has cows milk allergy and can’t have any dairy. She LOVED this, I have never seen such a little person consume so much pasta!! Great creamy dish without the dairy!

    ★★★★

    Reply
    • Erin says

      Posted on 10/4 at 1:46 pm

      Hi Kelly, so so happy she loved it! 🙂

      Reply
  8. Lindsay K says

    Posted on 9/26 at 9:45 pm

    My son is a foodie and has a very extensive palette although he does NOT like pumpkin pasta (especially banza) anything! He curled his lip when I said I was making this. Guess what? He loved it! And he’s taking it for lunch tomorrow too! This was so easy to make and so good!

    Reply
    • Erin says

      Posted on 9/27 at 9:53 am

      Hi Lindsay, yay so happy you all enjoyed it! 🙂

      Reply
  9. Kelly Benesch says

    Posted on 9/24 at 10:59 pm

    So yummy! I used chickpea pasta and my toddler couldn’t get enough of it. So glad I chose this as my first fall recipe.

    ★★★★★

    Reply
    • Erin says

      Posted on 9/27 at 9:48 am

      Hi Kelly, so glad you both loved it! 🙂

      Reply
  10. Andrea R says

    Posted on 9/23 at 11:57 am

    OH MY GOSH. Best pasta recipe I’ve ever tried 💯 🌟 The sage & warm spice combo just makes it! I had it over spaghetti squash instead of traditional pasta, and added some herb chicken thigh. Can’t wait for leftovers later 😍🤤

    ★★★★★

    Reply
    • Erin says

      Posted on 9/27 at 9:46 am

      Hi Andrea, so happy you loved it so much and great addition!!

      Reply
  11. Gabriella says

    Posted on 9/22 at 3:05 pm

    Do you have a specific protein you’d recommend with this dish?

    Reply
    • Erin says

      Posted on 9/27 at 9:44 am

      Hi Gabriella, anything works but maybe chicken would fit well! Feel free to try a few and let me know what you like best!!

      Reply
  12. Michele says

    Posted on 9/22 at 12:45 pm

    Could not wait to make this and it did NOT disappoint! So good!!

    ★★★★★

    Reply
    • Erin says

      Posted on 9/27 at 9:44 am

      Hi Michele, so glad you loved it!!

      Reply
  13. Colleen says

    Posted on 11/22 at 11:40 am

    I’ve made this a couple times and love it! Very easy to make and makes a nice fall meal.

    ★★★★★

    Reply
    • Erin says

      Posted on 11/23 at 1:30 pm

      Hi Colleen, so glad you loved the pasta so much! 🙂

      Reply
  14. Haley says

    Posted on 10/4 at 3:11 pm

    Great flavors and perfect for fall! I don’t even like mushrooms, but I liked this dish. Hope you’re enjoying your trip – thanks for sharing with us!

    ★★★★★

    Reply
    • Erin says

      Posted on 10/4 at 3:55 pm

      Hi Haley, so glad you loved the pasta and thank you!!

      Reply
  15. Julia says

    Posted on 9/28 at 2:47 pm

    This recipe is AMAZING! I made it last night and added a bunch of veggies (zucchini, broccoli, cauliflower, tomato, and spinach), some parmesan cheese, and topped with feta! It was the perfect fall dinner

    ★★★★★

    Reply
    • Erin says

      Posted on 9/28 at 4:17 pm

      Hi Julia, so so happy you loved it!!

      Reply
  16. Julia says

    Posted on 9/28 at 2:13 pm

    This is AMAZING! I added a ton of veggies (zucchini, broccoli, cauliflower, spinach and tomato), parmesan cheese, and sprinkled some feta on top and it was incredible! Such a wonderful fall dinner recip

    ★★★★★

    Reply
    • Erin says

      Posted on 9/28 at 4:16 pm

      Hi Julia, I am so glad you loved it and wow great idea!! 🙂

      Reply
  17. Kelsey says

    Posted on 9/27 at 7:46 pm

    Made this tonight! Used lentil pasta and added ground turkey for a protein boost. Threw in some extra veggies and curry powder. Worked great with “lite” coconut milk. Absolutely amazing!!! Not that I ever questioned it coming from you, Erin! Thank you.

    ★★★★★

    Reply
    • Erin says

      Posted on 9/28 at 4:14 pm

      Hi Kelsey, so happy you loved it and made it your own!! 🙂

      Reply
  18. Lauren Luchene says

    Posted on 9/27 at 7:27 pm

    Absolutely amazing!

    ★★★★★

    Reply
    • Erin says

      Posted on 9/28 at 4:14 pm

      Hi Lauren, so happy you loved it!!

      Reply
  19. brianna costa says

    Posted on 9/23 at 8:57 am

    I tried this because I wanted something different and it was delicious!!! I loved it so much and my roomates even commented on how good it tasted!

    ★★★★★

    Reply
    • Erin says

      Posted on 9/25 at 8:59 am

      Hi Brianna, so glad you all loved it!!

      Reply
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I’m Erin. Creator of Erin Lives Whole, a food blog with delicious and easy healthy recipes that will leave you feeling good. We’ve got everything from wholesome baked goods to comforting savory dishes. I can’t wait to see what you whip up! Read More...

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