Creamy Vegan Pumpkin Pasta Recipe

5 from 1 vote

This Creamy Pumpkin Pasta is an easy vegan recipe. The sauce is both non-dairy and heart smart. Simple and quick to prepare as well.

Course Entree

Cuisine American

Diet Low Lactose, Vegan, Vegetarian

Keyword pumpkin pasta vegan, vegan pumpkin recipes

Prep Time 5

Cook Time 12

Servings

Calories 279kcal

Author Robin Gagnon

½ pound dry pasta cooked
½ tablespoon olive oil
⅔ cup diced sweet onion
½ teaspoon fresh thyme leaves de-stemmed
½ cup water
2 teaspoon mild miso paste or vegetable broth base
½ cup pumpkin puree
½ cup unsweetened Coconut Milk canned coconut milk or other rich and creamy plant based milk alternative
2 tablespoon almond meal flour ground pine nuts, ground pumpkin seeds or vegan Parmesan cheese are other options (nutritional yeast or bread crumbs can also be used if you are OK with that)
dash of nutmeg
Kosher salt to taste

Boil pasta according to package directions, but make sure to drain it while still slightly firm, as you want al dente pasta. Cook either immediately prior to making the pumpkin sauce or while preparing sauce.
Heat oil in skillet over med-high heat. Once hot add the onion, and reduce to medium. Saute until lightly golden and soft. Add the thyme, cook another minute.
Add water, then mix in miso until dissolved.
Add the pumpkin, coconut milk and almond meal. Stir and reduce heat to low. Simmer for about 3 minutes, then add nutmeg, stir and simmer about 2 more minutes. Shut off burner, add salt to taste, then mix in the cooked pasta & serve.

Make the sauce spicy with a pinch of crushed red pepper flakes or cayenne pepper.
Add a ½ teaspoon of smoked paprika to the sauce for a smoky flavor that gives a richer "meatier" taste to the pasta dish.
Toss in a fresh sage or bay leaf or two into the simmering sauce. Either will add depth to the sauce. Simply remove before serving.