Creamy Vegan Pumpkin Pasta
This Creamy Vegan Pumpkin Pasta is a creamy and cozy fall dish. It’s incredibly easy to make and is a healthier recipe that uses no processed ingredients. Instead we use veggies to create that creamy, cheesy sauce – and you would never guess it! The pumpkin sauce is so addicting you will want to lick it from the bowl!
What you’ll love about this:
Can we all agree that pasta is the best comfort food around? I know it’s been my favorite since childhood!
I was recipe testing I found the PERFECT way to make this cozy, comforting fall-inspired dish that I know you are going to love.
The blend of veggies creates a naturally cheesy flavor and with the addition of the mildly sweet and nutty pumpkin puree and a hint of spice… it’s heavenly!
▶︎And if you can’t get enough of this pasta…try out my Vegan Mac & Cheese recipe with no cashews needed!
Pumpkin Pasta Ingredients
*See below for more information.
See recipe card for full ingredient list and quantities.
What pasta is best for this recipe?
I like a smaller pasta for this recipe. I love rotini, fusilli, rigatoni, macaroni, and more!
What is pumpkin pie spice and what if I don’t have that in my pantry?
Pumpkin pie spice is a heavenly fall blend of warm spices typically made from ground cinnamon, nutmeg, ginger, cloves, and sometimes allspice. If you don’t have it, don’t worry – you can just take 1/4 tsp of cinnamon with a pinch of nutmeg, ginger, and ground cloves OR just simply add the cinnamon if you don’t have the other ingredients.
How do potatoes, carrots, and onion create a savory sauce?
I know, it sounds odd – but blending these cooked veggies together creates a naturally savory flavor! This is due to their natural starches and sugars.
How to Make Creamy Vegan Pumpkin Pasta
Cook Your Veggies
Add your diced potato, onion, carrot to a medium size pot with the water. Simmer for 8-10 minutes or until all the veggies are very soft and fork tender. *FYI – save the veggie water!
Cook Your Pasta
While your veggies are cooking, start to cook your pasta noodles in another pot to package instructions until they are al dente.
Blend
Once veggies are cooked, add them AND the remaining water in the pot to a blender. Add in the pumpkin puree, cornstarch, dijon mustard, salt, garlic powder, pumpkin pie spice, olive oil, and nutritional yeast. Blend until combined and smooth. Don’t overblend or the potatoes tend to make the mixture gummy.
▶︎TIP: Taste the sauce – at this point add more salt, nutritional yeast, or red pepper flakes to your liking! I personally add in another 1/2 tsp of salt and more red pepper flakes for a kick.
Combine & Serve
At this point if your sauce if not warm enough you can warm it over the stove (it tends to be fairly warm from the boiled veggies & water.
Pour pumpkin sauce over cooked noodles and gently fold until combined. Serve your pumpkin mac & cheese right away. Optional: add some freshly ground pepper, nutritional yeast, red pepper flakes, or fresh sage on top!
How do I store leftover Vegan Pumpkin Pasta
This recipe is definitely best enjoyed the day you make it, but can be stored for 2-3 days in the fridge in an airtight container. The sauce tends to thicken up a bit more so feel free to add a splash of water when reheating in the microwave or stovetop.
I don’t recommend freezing this recipe as the pasta tends to get a bit mushy when defrosting and reheating.
Add-in or Topping ideas
Add-in ideas:
- Fresh herbs like sage or thyme
- Spinach or kale
- Vegan chicken strips (I like the ones from gardein)
Toppings:
- Breadcrumbs – You can pop the dish in the oven for a few minutes under broil to get that crispy topping
- Jalopeños – for a little spicy kick!
- Pumpkin seeds – Adds a little crunch
- Roasted chickpeas – Also adds a little crunch on top
What to eat with Vegan Pumpkin Pasta
This dish is great on it’s own as a comforting dinner or enjoyed with some sides like…
- A fall salad like my farro salad with butternut squash
- Roasted veggies like my asparagus & carrots or broccoli & zucchini
- Vegan garlic bread – yum!
🎃 Love pumpkin? Try out my vegan pumpkin spice latté or pumpkin hummus !
Creamy Vegan Pumpkin Pasta
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Equipment
- 2 medium or large pots
- 1 Blender
Ingredients
- 12 oz small noodles such as macaroni, rotini, etc
- 1.5 cups chopped russet or gold potatoes (~2 small-medium potatoes)
- 1/2 cup roughly chopped onion yellow or white
- 1/3 cup roughly chopped carrot (~1 large carrot)
- 1.5 cups water
- 1 cup pumpkin puree not pumpkin pie filling*
- 2 tbsp nutritional yeast
- 1 tbsp cornstarch
- 1 tbsp olive oil
- 1 tsp dijon mustard
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp pumpkin pie spice
- 1/4 tsp red pepper flakes add more to taste
Instructions
- Cook your veggies: Add your diced potato, onion, carrot to a medium size pot with the water. Boil to boil and then simmer, covered, for 8-10 minutes until all the veggies are very soft and fork tender.1.5 cups chopped russet or gold potatoes, 1/2 cup roughly chopped onion, 1/3 cup roughly chopped carrot, 1.5 cups water
- Cook your pasta: While your veggies are cooking, start to cook your pasta in another pot to package instructions until al dente. Tip: Salt your pasta water for extra flavor.12 oz small noodles
- Blend: Once veggies are cooked, add them AND the remaining water in the pot to a blender. Add in the pumpkin, cornstarch, dijon, salt, garlic powder, pumpkin pie spice, olive oil, and nutritional yeast. Blend on high until combined- don't overblend or the potatoes tend to make the mixture gummy! Tip: Taste the sauce – at this point add more salt, nutritional yeast, or red pepper flakes to your liking! I usually add ~1/2 tsp more salt.1 cup pumpkin puree, 1 tbsp cornstarch, 1 tbsp olive oil, 2 tbsp nutritional yeast, 1 tsp salt, 1/2 tsp garlic powder, 1/4 tsp pumpkin pie spice, 1/4 tsp red pepper flakes, 1 tsp dijon mustard
- Combine: Pour pumpkin sauce over cooked noodles and gently fold until combined. Tip: Your sauce should be pretty warm from the boiled veggies/water. If it's not hot enough to your liking, feel free to warm your dish over the stove for a few minutes.
- Serve: Serve your pumpkin pasta right away. Optional: add some freshly ground pepper, nutritional yeast, red pepper flakes, or fresh herbs (like parsley or sage) on top!
Notes
- Pasta: Use gf pasta if needed
- Cornstarch: Can use tapioca flour instead.
- Pumpkin pie spice: 1/4 teaspoon cinnamon and a tiny pinch of ginger, cloves and nutmeg. OR you can just use cinnamon if you’re short on spices
Creamy, cheesy and SO comforting – with that hint of fall pumpkin flavor we all love. I know you are going to love this one!!