Creamy Vegan Pumpkin Pasta Sauce

Orecchiette pasta in a creamy pumpkin sauce topped with basil, served on a blue plate with fork.

5 from 1 vote

When the weather turns chilly, I’m always craving cozy, comforting meals that come together quickly. This creamy vegan pumpkin pasta 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.

Prep Time5

Cook Time20

Total Time25

Course: Dinner

Cuisine: American

Servings: Servings

Calories: 93.62kcal

Author: Sarah Hill

Equipment

Dutch Oven

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.

Notes

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.

Nutrition