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    Oh My Veggies » Vegan Recipes » Vegan Pasta Recipes

    Vegan Pumpkin Pasta Recipe

    Published: Sep 7, 2021 · by Nicole · Updated: Sep 16, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe
    pumpkin pasta

    This vegan pumpkin pasta is perfect for Fall! A homemade roasted pumpkin sauce is tossed with your favorite pasta, for an easy vegan dinner that's ready in just 30 minutes.

    Vegan pumpkin pasta being served for dinner
    Jump to:
    • Creamy vegan pumpkin pasta
    • What pumpkin variety should I use?
    • How to Make Pumpkin Pasta
    • Tips & Variations
    • How to Store & Freeze Pumpkin Pasta Sauce
    • More Vegan Pumpkin Recipes
    • Recipe

    There's no shortage of pasta recipes on my blog. Think one-pot chickpea pasta, or tofu pasta, or caramelized onion pasta... And I don't plan on stopping any time soon.

    Pasta is one of those foods that never gets old. Plus, there are countless ways you can prepare it, depending on your mood and preferences. So- pasta is pretty much magic.

    That's why today I'm sharing my favorite creamy vegan pumpkin pasta recipe with all of you. This tasty dish is perfect for a quick and easy Fall dinner.

    Bowl of dairy-free pasta with chilli flakes

    Creamy vegan pumpkin pasta

    This dish turned out so flavorful, I could hardly believe it. You need just a handful of simple ingredients, and absolutely no complicated preparation methods.

    In fact, this dinner will be ready in under 30 minute. But it will taste like it took all day!

    Dairy-free pasta in a bowl with a vegetable sauce

    The easy pumpkin sauce is made from fresh pumpkin, but you can swap this for the canned variety if you want to for convenience.

    There is a hint of earthiness to it and a perfect balance of sweet and savory pumpkin flavors.

    Nutritional yeast, a long-term favorite ingredient of mine, adds a wonderful hint of cheesiness.

    I also added cashews to this pumpkin pasta for even more creaminess.

    But the secret ingredient which takes this pasta to a whole new level is miso paste, which adds a distinctive hint of umami.

    Creamy pumpkin pasta in a bowl

    What pumpkin variety should I use?

    Any pumpkin variety will work for this vegan pumpkin pasta recipe, but I would recommend using a sweet one, such as kabocha, fairytale, or even butternut squash.

    You can also use canned pumpkin, the instructions for which are listed below and in the recipe card. Be sure you grab 100% pumpkin puree (like this) and not pumpkin pie filling.

    Fresh roasted pumpkin will help you achieve the best possible result in terms of flavor. I like to make my own homemade pumpkin puree and keep it on hand during pumpkin season!

    Closeup of vegan pasta with a pumpkin sauce

    How to Make Pumpkin Pasta

    Roast the Pumpkin

    Start by roasting the fresh pumpkin. Preheat the oven to 180 degrees C/350 F, and line a large baking tray with parchment paper.

    Ingredients for pumpkin pasta

    Cut the pumpkin in half just beside the stem, then remove the seeds and cut it in half once again.

    You can now peel it using a vegetable peeler, and proceed to cut into small, bite-sized pieces.

    Arrange the pumpkin cubes on the baking tray and drizzle with a little bit of olive oil. Bake in the preheated oven for 20 minutes, until fully cooked through and fork-tender.

    Make the Pumpkin Sauce

    To a blender, add the roasted pumpkin, cashews, nutritional yeast, maple syrup, mustard, miso paste, paprika, cumin, lemon juice and plant based milk. Blend until smooth.

    Pumpkin pasta sauce ingredients
    Pumpkin pasta sauce

    Mix together with cooked pasta of your choice, stirring in a large pan over a medium-high heat for a couple of minutes to warm through.

    Serve with garnishes of your choice, such as cilantro and chili flakes.

    Tips & Variations

    If you want to use canned pumpkin, simply add it to the blender with the other ingredients. Use around ½ cup per serving.

    You can also boil the pumpkin instead of roasting, which takes around 12-15 minutes.

    If you're not using a high-speed blender, you may need to soak the cashews for 3-4 hours beforehand to ensure the smoothest texture.

    You can also use full-fat coconut milk instead of cashews. Use around ¼ cup per serving.

    To make this recipe gluten-free, ensure you use a gluten-free miso paste and mustard variety, and serve with gluten-free pasta.

    You can also serve this vegan pumpkin pasta sauce with zucchini or sweet potato noodles for a lower carb option.

    Frying pan with pumpkin pasta

    How to Store & Freeze Pumpkin Pasta Sauce

    You can keep this pumpkin pasta sauce in the fridge for up to 3 days, reheating on the stove and adding to pasta when ready to serve.

    You can also freeze it in an ice cube tray for 2-3 months, and reheat on the stove from frozen.

    More Vegan Pumpkin Recipes

    If you love this vegan pumpkin pasta, be sure to check out these other tasty ideas:

    • How about an easy vegetable pumpkin stir-fry for another comforting dinner?
    • Alternatively, add pumpkin to a chickpea quinoa salad.
    • My vegan pumpkin pancakes are a must-try!
    • Pumpkin baked oatmeal makes a fantastic breakfast.
    Vegan pumpkin pasta

    Recipe

    pumpkin pasta

    Creamy Vegan Pumpkin Pasta

    This vegan pumpkin pasta is perfect for Fall! A homemade roasted pumpkin sauce is tossed with your favorite pasta, for an easy vegan dinner that's ready in just 30 minutes.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    0 minutes
    Total Time: 30 minutes
    Course: Main Course
    Cuisine: American
    Diet: Vegan, Vegetarian
    Keyword: Cashews, earth of maria, lemon, miso paste, mustard, pasta, Pumpkin, pumpkin pasta
    Servings: 4 servings
    Calories: 547kcal
    Author: Oh My Veggies

    Equipment

    • Conventional oven
    • Baking tray
    • Saucepan
    • Blender

    Ingredients

    • 4 cups pumpkin peeled and cubed (around ½ large pumpkin)
    • 2 tbsp olive oil
    • 4 cups pasta any variety
    • 1 cup Raw Cashews
    • ¼ cup nutritional yeast
    • 1 tbsp maple syrup
    • 1 tbsp mustard
    • 1 tsp miso paste
    • 1 tsp Paprika
    • 1 tsp ground cumin
    • 1 lemon juice of
    • 1 ½ cups plant based milk
    US Customary - Metric

    Instructions

    • Preheat the oven to 180 degrees C/350 F, and line a large baking tray with parchment paper.
    • Cut the pumpkin in half just beside the stem, then remove the seeds and cut it in half once again. You can now peel it using a vegetable peeler, and proceed to cut into small, bite-sized pieces.
      4 cups pumpkin
    • Arrange the pumpkin cubes on the baking tray and drizzle with a little bit of olive oil. Bake in the preheated oven for 20 minutes, until fully cooked through and fork-tender.
      4 cups pumpkin, 2 tbsp olive oil
    • About 5 minutes before the pumpkin is ready, start cooking the pasta according to instructions on packaging.
      4 cups pasta
    • To a blender, add the roasted pumpkin, cashews, nutritional yeast, maple syrup, mustard, miso paste, paprika, cumin, lemon juice and plant based milk. Blend until smooth.
      1 cup Raw Cashews, ¼ cup nutritional yeast, 1 tbsp maple syrup, 1 tbsp mustard, 1 tsp miso paste, 1 tsp Paprika, 1 tsp ground cumin, 1 lemon, 1 ½ cups plant based milk
    • Mix together with the pasta, stirring in a large pan over a medium-high heat for a couple of minutes to warm through.
      4 cups pasta

    Video

    Notes

    This recipe can also be made with canned pumpkin puree - see article above for substitution measurements.

    Nutrition

    Calories: 547kcalCarbohydrates: 71gProtein: 18gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gSodium: 231mgPotassium: 873mgFiber: 6gSugar: 11gVitamin A: 10138IUVitamin C: 25mgCalcium: 183mgIron: 5mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Cinnamon Bagels Recipe (Vegan)
    Garlic Oven-roasted Eggplant (Vegan) »

    30 Minutes or Less, Earth of Maria, Vegan Dinner Recipes, Vegan Main Dishes, Vegan Pasta Recipes, Vegan Recipes, Vegan Weeknight Meals, Vegetarian & Vegan Pasta Recipes, Vegetarian Main Dishes, Vegetarian Recipes cashews, lemon, nutritional yeast, pasta, pumpkin

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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