Description

This 10-Minute Vegan Pumpkin Pasta is a quick and comforting dish perfect for fall or any time you crave a creamy, flavorful meal. Made with a smooth pumpkin puree sauce infused with warm spices and fresh herbs, this vegan pasta combines simplicity with rich, autumnal flavors. It’s easy to prepare, requiring minimal ingredients and time, making it an ideal weeknight dinner that’s both nourishing and delicious.

Ingredients

Scale

Main Ingredients

8 oz (2/3 box) pasta, cooked
3 tablespoons oil (olive oil preferred)
1/2 onion, chopped
3 garlic cloves, chopped
2 tablespoons flour (all-purpose or gluten-free)
1 1/2 cups pumpkin puree (canned or homemade)
1/4 cup reserved pasta cooking water
1/4 cup vegetable stock or water
1 teaspoon salt
Freshly ground black pepper, to taste

Spices and Herbs

1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 teaspoon dried thyme

Optional Toppings

Sauteed spinach
Sauteed mushrooms
Sauteed swiss chard
Vegan parmesan cheese

Instructions

Sauté Aromatics: Heat the oil in a large pan over medium heat. Add the chopped onion and garlic and sauté until the onion becomes transparent and fragrant, about 5 minutes. This step builds the flavor base for the sauce.
Add Flour and Combine: Sprinkle the flour over the onions and garlic, stirring to combine. The flour will clump around the aromatics. Cook for about 30 seconds to remove the raw flour taste.
Create Pumpkin Sauce: Gradually pour in the reserved pasta water, vegetable stock (or water), and pumpkin puree, mixing well. Bring the mixture to a gentle simmer and cook for 3 minutes to slightly thicken the sauce.
Blend Sauce Smooth: Transfer the pumpkin sauce to a blender and puree until smooth and creamy, ensuring no lumps remain. Return the sauce to the pot.
Season and Mix: Stir in the salt, pepper, nutmeg, cinnamon, and dried thyme until the flavors are well incorporated. Add the cooked pasta noodles into the sauce and toss until the pasta is evenly coated.
Serve and Garnish: Plate the pumpkin pasta and top with optional sautéed vegetables like spinach, mushrooms, and swiss chard. Sprinkle vegan parmesan cheese if desired for added flavor and texture. Serve immediately.

Notes

Reserve some pasta cooking water as it helps to adjust the consistency of the sauce and helps it cling to the pasta.
You can use gluten-free flour and pasta to make this recipe gluten-free.
Use canned pumpkin puree for convenience, or homemade if preferred.
Adjust spices to your taste; add more nutmeg or cinnamon for stronger warm spice flavor.
For added protein, consider tossing in cooked chickpeas or vegan sausage.
Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a splash of water or stock to loosen the sauce.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Sautéing and Simmering
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 320 kcal
Sugar: 3 g
Sodium: 480 mg
Fat: 9 g
Saturated Fat: 1.2 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 6 g
Protein: 8 g
Cholesterol: 0 mg

Keywords: vegan pumpkin pasta, quick pumpkin pasta, autumn pasta recipe, vegan dinner, pumpkin sauce pasta