Vegan Penne with Pumpkin Cream Sauce

By the time autumn rolls around each year, we’re counting down the days until it’s cool enough to cozy up in a big sweater. Around this time, the craving for pumpkin kicks in. You’ll find it in lattes, muffins and soups—salsas, sandwiches and even beer. Us? We like to put it in our pasta. This pumpkin cream sauce is warm, savory and perfectly suited to sweater season. For those who aren’t fond of coconut, fear not. The taste is barely detectable beneath the flavorful layers of pumpkin, garlic and paprika.



  1. Cook the pasta according to package directions. Meanwhile, melt the vegan butter in a large saucepan over medium heat. Add the garlic and sauté for a minute or two, until fragrant. Stir in the pumpkin purée, coconut milk, paprika and salt.
  2. Reduce heat to medium-low and simmer for 5 to 10 minutes, or until the sauce has thickened. Drain and rinse your pasta and combine it with the pumpkin cream sauce. Stir to thoroughly combine, garnish with fresh or crispy sage leaves if using, and serve immediately.


This recipe has been re-printed with permission from Frugal Vegan by Katie Koteen and Kate Kasbee, Page Street Publishing Co. 2017.