Description
This Vegan Pumpkin Pasta delivers everything you love about creamy comfort food—without the dairy. With rich pumpkin purée, luscious coconut milk, and aromatic garlic, this silky-smooth sauce clings to every noodle for a fall-inspired meal that’s ready in under 30 minutes.
Ingredients
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454 g (1 lb) penne or preferred pasta
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22 g (1½ tbsp) vegan butter
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2 garlic cloves, minced
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425 g (15 oz) canned pumpkin purée
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382 g (13½ oz) canned full-fat coconut milk
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¾ tsp paprika
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¾ tsp salt
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Fresh or crispy sage leaves for garnish (optional)
Instructions
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Boil salted water and cook pasta according to package instructions. Reserve ½ cup of pasta water before draining.
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In a saucepan, melt vegan butter over medium heat. Sauté minced garlic for 1–2 minutes until fragrant.
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Stir in pumpkin purée, coconut milk, paprika, and salt. Simmer for 5–10 minutes, stirring occasionally, until slightly thickened.
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Add cooked pasta to the sauce. Toss to coat. Add reserved pasta water as needed to loosen the sauce.
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Serve immediately, garnished with sage if desired.
Notes
Use full-fat coconut milk for best creaminess.
Don’t brown the garlic—keep it soft and fragrant.
Add red chili flakes for a spicy twist.
Works well with rigatoni, fusilli, or any pasta that holds sauce.
Sauce can be made ahead and stored separately.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Plats
- Method: Stovetop
- Cuisine: American