When the weather turns chilly, I'm always craving cozy, comforting meals that come together quickly. This creamy vegan pumpkin pasta sauce is one of my favorites. It's rich and silky, but completely dairy-free and nut-free, making it a recipe everyone can enjoy. With just a handful of pantry staples and less than 30 minutes, you'll have a fall-inspired dinner that tastes like comfort in a bowl.
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Creamy Vegan Pumpkin Pasta Sauce Recipe
I'm allergic to nuts and a bit lactose intolerant (though I still dabble sometimes), so having a creamy pasta sauce I know won't upset my stomach feels like the perfect solution. Tie that in with the comforting flavor of pumpkin, and I'm all in. I love using coconut milk as a stand-in for heavy cream in pasta recipes whenever I get the chance. It's a great alternative for us dairy-sensitive people. Plus, this recipe comes together with simple pantry staples and is totally kid-friendly, making it a go-to fall dinner in my house.
Ingredients
See the recipe card below for all ingredient quantities.
Variations
- Meat- this is a vegan dish, but if you want to add some protein, cooked ground sausage would be a great addition. Mix it into pasta with the sauce.
- Fresh herbs- add fresh herbs to freshen things up! Fresh sage and rosemary will pair great with the pumpkin.
- Vegetables- add roasted red peppers or crushed tomatoes to the sauce to add in some veggies.
Instructions
Step 1
Cook pasta in salted water until al dente, reserving a cup of the cooking water before draining. Sauté the shallot in melted butter until softened, then stir in garlic and cook briefly.
Step 2
Mix in pumpkin puree and spices until everything is well combined.
Step 3
Whisk in coconut milk and let the sauce simmer gently for about 10 minutes.
Step 4
Add a splash of reserved pasta water if needed to loosen the sauce.
Step 4
Toss the sauce with the cooked pasta and finish with extra red pepper flakes and black pepper before serving.
Sarah's Top Tips
- Use the right pumpkin: Be sure to grab 100% pure pumpkin puree and not pumpkin pie filling. Pie filling has added sugar and spices, which will throw off the savory flavor of the sauce.
- Fix a too-thick sauce: If your sauce feels heavy or sticky, whisk in a splash of pasta water or vegetable broth until it coats the pasta smoothly. The starch from pasta water is especially great for creating a silky texture.
- Fix a too-thin sauce: Let the sauce simmer uncovered for a few extra minutes. This helps excess liquid evaporate and gives the sauce time to thicken and concentrate in flavor.
- Add extra flavor: For a subtle nutty, cheesy taste without the dairy, stir in a spoonful of nutritional yeast before serving. It boosts the savory notes and makes the sauce feel extra indulgent.
Serving Suggestions
This creamy vegan pumpkin pasta sauce pairs beautifully with short, ridged pastas like rigatoni, penne, or shells that hold onto every bit of the sauce. For extra veggies, stir in sautéed mushrooms, roasted broccoli, or load it up with roasted mixed vegetables just before serving. I like to serve it with a simple green salad, or Caesar salad, and warm garlic bread for a complete fall-inspired dinner that feels cozy but still easy enough for weeknights.
Storage & Reheating
Fridge: Store any leftover pumpkin pasta sauce in an airtight container in the fridge for up to 3-4 days. For the best results, I recommend keeping the sauce and pasta separate, since the pasta can soak up the sauce as it sits.
Freezer: If you'd like to freeze it, the sauce (without pasta) can be frozen for up to 3 months. Just thaw overnight in the fridge and warm it up on the stove before tossing with freshly cooked pasta.
Reheating: Reheat gently on the stovetop over low heat, whisking in a splash of broth or reserved pasta water to bring back the creamy consistency.
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Creamy Vegan Pumpkin Pasta Sauce
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Ingredients
- 1 pound pasta (I used orecchiette)
- 2 tablespoons vegan butter
- 1 shallot, diced
- 2 garlic cloves, minced
- 1 cup pumpkin puree
- 1 teaspoon paprika, sweet or smoked
- ½ teaspoon red pepper flakes
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup full fat coconut milk
- 1 cup reserved pasta water
Instructions
- Cook pasta according to package directions in a pot of salted water. Make sure to reserve 1 cup of pasta water before straining.1 pound pasta (I used orecchiette)
- In a large skillet, melt the butter over medium-high heat. Cook the shallot for a few minutes until softened. Add the minced garlic and cook for 1 minute.2 tablespoons vegan butter, 1 shallot, 2 garlic cloves
- Add in the pumpkin puree and spices and mix to combine.1 cup pumpkin puree, 1 teaspoon paprika, ½ teaspoon red pepper flakes, 1 teaspoon salt, ½ teaspoon black pepper
- Pour in the coocnut milk and whisk everything together.1 cup full fat coconut milk
- Turn the heat down to medium-low and let the sauce simmer for about 10 minutes, whisking occasionally. If the sauce is too thick, pour in the reserved pasta water to thin it out. Pour the water in ¼ cup increments and mix until the sauce reaches the desired texture.1 cup reserved pasta water
- Turn off the heat, pour the sauce over the pasta and mix to combine. Serve topped with more red pepper flakes and black pepper.
Sarah's Tips
- Use butternut squash puree or sweet potato puree.
- Make ahead: This sauce can be made up to 2 days in advance and stored in the fridge. Reheat gently on the stovetop, whisking in a splash of broth or pasta water before tossing with fresh pasta.
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