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Bowl of creamy pumpkin penne topped with fresh sage.

Vegan Pumpkin Pasta

  • Author: Katie Koteen and Kate Kasbee
  • Prep Time: 5 mins
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegan

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.


Scale

Ingredients

  • 1 lb (454 g) penne pasta
  • 1 ½  tbsp (22 g) vegan butter (such as Earth Balance)
  • 2 garlic cloves, minced
  • 1 (15-oz [425-g]) can pumpkin purée
  • 1 (13 ½ -oz [382-g]) can coconut milk
  • ¾ tsp paprika
  • ¾ tsp salt
  • Fresh or crispy sage leaves, for serving, optional

Instructions

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

Notes

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

Keywords: pumpkin pasta, cream sauce, easy, comfort, plant-based