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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.
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!
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.
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!
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
Recipe by Erin Morrissey and Photos by The Mindful Hapa
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.
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
- Prepare pasta according to package, drain. Set aside.
- In a large sauce pan or dutch oven, heat avocado oil over medium high heat.
- Add in onion, mushrooms, garlic, and sage. Saute until mushrooms and onions are cooked through, about 6-8 minutes.
- 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.
- Pour your cooked pasta into the pan, and stir until well combined. If you are adding cheese, now would be the perfect time!
- Serve immediately. Store in fridge for up to 5 days or freezer for 3 months.
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Mariah says
Probably the best pasta I’ve ever had. I rave about this to everyone all the time!
★★★★★
Erin says
Hi Mariah, so glad you enjoyed it! 🙂
Tracy says
I made this in the Fall and loved it. I shared it with friends and they loved it. I had a spare can of pumpkin in the cabinet so I made this again and it 100% holds up as not just an Autumn dish. This is a great recipe to warm the soul and was perfect for this weekend’s cold + wind.
★★★★★
Erin says
Hi Tracy, I am so happy you and your friends all enjoyed it! 🙂
Allie says
This was delicious! I’ve made it twice and both times thoroughly enjoyed it. This recipe is a flavorful and easy way to shake up my usual pasta with marinara sauce. Thanks for the recipe, Erin!
★★★★★
Erin says
Hi Allie, so glad you enjoyed it so much!
Julia says
This recipe is so freaking delicious and it doesn’t make you feel awful like your average creamy pasta dish. Such a fantastic dish and I add some chicken sausage medallions for a little extra protein! I’ve made this recipe 3 times now!
★★★★★
Erin says
Hi Julia, I am so happy you enjoyed it so much and great addition!!
Stacy says
Such a delicious unique flavor for pasta and was super easy to make – will be making again!
★★★★★
Erin says
Hi Stacy, I am so glad you enjoyed the recipe!!
Courtney says
Absolutely delicious and so easy to make. The combination of flavors was incredible. Only problem is that I couldn’t eat it all fast enough!
★★★★★
Amy says
This is so good. Creamy and delicious and EASY. My entire family loved it. Thank you Erin for another amazing recipe to add to our rotation.
★★★★★
Erin says
Hi Amy, thanks for sharing! I love hearing that!! 🙂
Emma says
So good and perfect for a cozy day. Easy to add in any veggies or greens! My favorite is mushrooms and spinach. Good for prep!!
★★★★★
Erin says
Hi Emma, I am so glad you enjoyed it and love the added veggies! 🙂
Brooke says
Was a delish veggie based dish!
★★★★★
Erin says
Hi Brooke, so glad you liked it!
Eliza says
I love all of the recipes I make from Erin but this one was off the charts and one of the best dishes I’ve ever made and/or tasted. I added chicken and it was amazing. Thanks Erin!
★★★★★
Erin says
Hi Eliza, I am thrilled you love it so much!
Eliza says
came back to make this from last years obsession and still just as amazing!!! Would give 10 stars if I could!
★★★★★
Erin says
Hi Eliza, yay so glad you love it still! Oldied but a goodie!!
Molly says
The pumpkin sauce went surprisingly well with black bean rotini. The parmesan is a must! Delicious!
★★★★★
Erin says
Hi Molly, I am so glad you enjoyed it! 🙂
Grace says
This was my contribution to Thanksgiving this year and it was a hit all around! My family doesn’t usually go for “alternative” recipes, but they were all a fan of my “mac and cheese” (I only told them it was vegan after the fact!). Definitely reminiscent of a curry or something, but it was phenomenal. I added in some chopped roasted pumpkin seeds for crunch and spinach for greens and couldn’t get enough of it!
★★★★★
Erin says
Hi Grace, I am so happy everyone enjoyed it so much! 🙂
Marisa says
Delish! Made it with spinach instead of mushrooms- was great!
★★★★★
Erin says
Hi Marisa, I am so glad you liked it and made it your own!
Kate says
Super delicious! My mushrooms had gone bad but I had broccoli in the fridge so I used that (along with leftover chicken) and it was great! Can’t wait to use mushrooms in it next time around. Looking forward to having this as lunch leftovers.
★★★★★
Erin says
Hi Kate, that still sounds so good! Let me know how it comes out next time too!
Casey says
Wasn’t sure how I was going to like Pumpkin pasta…turns out I LOVE IT!!! Plus the mushrooms and fresh herbs made this such a warm + cozy dinner. Will be making again soon!!
★★★★★
Erin says
Hi Casey, I am thrilled you wound up liking it! 🙂
Kim says
Made this for my 3 roommates and it was a hit!! So warm and yummy for a fall evening. Highly recommend!
★★★★★
Erin says
Hi Kim, I am so happy to hear that! Thanks for sharing!
Ann says
This looks perfect for fall- wondering if I can substitute the coconut milk for heavy cream to make it a little bit of a treat- what do you think?
Erin says
Hi Ann, I haven’t tried it with heavy cream. The heavy cream would probably make it thicker, so maybe use less. Feel free to give it a try and let me know how it comes out!
Bethanie says
I’m confused- the recipe says coconut milk- you haven’t made it with coconut milk Erin? Will it be too runny with coconut milk. Maybe I will need to thicken it?
Erin says
Whoops my mistake! I confused the two. It is perfect with coconut milk!
Bethanie says
I’m confused- the recipe says coconut milk- you haven’t made it with coconut milk Erin? The previous comment says you only tried it with heavy cream. Will it be too runny with coconut milk. Maybe I will need to thicken it?
Hillary says
can I use regular milk rather than almond milk or would that take away a major flavor?
Erin says
Hi Hillary, yes any milk works. Let me know how your pasta comes out!
Ally says
Excellent recipe!!! So flavorful and creamy! Thanks Erin
★★★★★
Erin says
Hi Ally, I am so happy you enjoyed it! 🙂
Sarah says
This looks delicious! I can’t wait to make it! I’m not a huge fan of coconut milk. Would almond milk work here?
Erin says
Hi Sarah, yes that would! Let me know how it comes out!
Sarah says
Almond milk worked perfectly. Yum!
★★★★★
Erin says
Hi Sarah, great! Thanks for sharing, and hope you enjoyed the pasta!
Rachel S says
Great flavor combo! We called it the pumpkin curry pasta. Thanks for sharing! Will definitely be making again.
★★★★★
Erin says
Hi Rachel, I am so happy you enjoyed it!!
Rachel says
Honestly not even a huge pumpkin fan but this recipe seemed fun and easy so I went for it and WOW. So creamy and so good! My roommate (who is a food scientist and knows how to criticize food) loved it too! Highly recommend!!
★★★★★
Erin says
Hi Rachel, I am so glad you bot liked it! 🙂