I’m sharing a dreamy, creamy vegan pumpkin pasta that blends rich pumpkin purée, velvety coconut milk, and fragrant herbs like sage, thyme, and rosemary into a luscious sauce—an autumnal main course that’s both comforting and plant-based.
Why You’ll Love This Recipe
I absolutely adore this recipe because it brings together cozy fall flavors in just 35 minutes total. It’s effortless to pull together, and I love how the coconut milk makes the sauce silky without any dairy. Plus, the herb blend adds a delightful warmth and depth that feels indulgent yet wholesome.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 small yellow onion, finely chopped
2 cloves garlic, finely minced
¼ cup vegetable stock
15 oz pumpkin purée (1 can)
14 oz light coconut milk (1 can)
½ teaspoon dried sage
½ teaspoon dried thyme
½ teaspoon dried rosemary
Salt and pepper, to taste
16 oz pasta of your choice
directions
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I begin by sautéing the finely chopped onion and minced garlic in a saucepan with the vegetable stock until they’re soft and aromatic.
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Next, I whisk in the pumpkin purée and light coconut milk, stirring in the dried sage, thyme, and rosemary.
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I let the sauce simmer for a bit, seasoning it with salt and pepper to taste.
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While the sauce simmers, I cook my preferred pasta according to the package instructions until al dente.
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Finally, I drain the pasta and stir it into the sauce until every strand or piece is happily coated in creamy goodness.
Servings and timing
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Servings: This recipe makes approximately 8 servings
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Timing: Prep time is about 10 minutes, cooking time around 10 minutes, plus 15 minutes to cook the pasta—totaling around 35 minutes from start to finish.
Variations
I enjoy experimenting with this base—sometimes I add sautéed mushrooms or roasted vegetables for extra heartiness. Swapping the herb mix for fresh sage or adding a pinch of nutmeg gives it a lovely twist. For a greener touch, tossing in some spinach or kale works like a charm. I also like to top it with vegan Parmesan or toasted breadcrumbs for a bit of texture.
storage/reheating
I let any leftovers cool completely, then store them in an airtight container in the fridge for 3–4 days. To reheat, I gently warm the pasta on the stove, adding a splash of vegetable stock or non-dairy milk to bring back some creaminess. The sauce tends to thicken when chilled, so the extra liquid helps revive that silky texture.
FAQs
1. Can I use butternut squash purée instead of pumpkin purée?
Absolutely—I’ve swapped in roasted butternut squash purée and loved the subtle sweetness it adds. Just make sure the purée is smooth and well-seasoned.
2. Is it okay to use full-fat coconut milk instead of light?
Yes—I often use full-fat coconut milk when I want the sauce extra rich and creamy. It’s even more indulgent that way.
3. What kind of pasta works best with this sauce?
I tend to choose pasta with ridges or shapes—like rigatoni, penne, or fusilli. They catch the sauce beautifully, but honestly, any pasta I love works great.
4. Can I make the sauce ahead of time?
I have! I’ll prepare the sauce, cool it, and refrigerate it up to a day in advance. When I’m ready, I just cook the pasta fresh and toss it into the warmed sauce.
5. How can I make this nut-free and allergy-friendly?
Good news—it’s already nut-free! For extra allergy considerations, I just ensure my pasta is safe for any specific needs, like gluten-free if necessary.
Conclusion
I’m thrilled to share this Vegan Pumpkin Pasta—it’s one of my go-to autumn dinners when I crave something cozy, flavorful, and plant-based. With just a handful of simple ingredients and under 40 minutes, I’ve got a meal that feels special yet approachable. I hope it warms your kitchen and your soul as much as it does mine.
