Cook pasta according to package directions in a pot of salted water. Make sure to reserve 1 cup of pasta water before straining.
In a large skillet, melt the vegan butter over medium-high heat. Add the minced garlic and cook for 1 minute.
Add in the pumpkin puree and spices and mix to combine.
Pour in the coocnut milk and whisk everything together.
Turn the heat down to medium-low and let the sauce simmer for about 15 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.
Turn off the heat, pour the sauce over the pasta and mix to combine. Serve topped with more red pepper flakes and black pepper.
Creamy Vegan Pumpkin Pasta Sauce
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.