This delicious dairy free and vegan pumpkin pasta is creamy, cozy and ready in under 30 minutes. Enjoy it topped with vegan parmesan and fried or fresh sage for your perfect weeknight meal. All you need is 10 staple ingredients!
WHY YOU'LL LOVE THIS RECIPE
- Restaurant quality at home. Make this ultra rich, decadent pumpkin pasta dish at home and impress your loved ones! It's just as satisfying and flavorful as a restaurant entree, but a fraction of the cost.
- Perfect for a crowd! This pasta tastes just like mac + cheese and is incredibly easy to make in larger portions without compromising flavor or taking additional prep work. It is a great side for thanksgiving or main for a dinner party.
- Customizable - Use your favorite pasta and add your favorite veggies to this dish. I recommend adding in brussel sprouts or extra garlic for a little kick. Roasted broccoli would also be a great choice!
INGREDIENTS AND SUBSTITUTIONS
- vegan parm- There are many different brands of vegan parmesan. I prefer to use use Follow Your Heart or Violife. You can also make your own.
- pasta - I typically make this pasta with vegan tagliatelle, but you can use any type of pasta you have on hand. You can also use gluten free or grain free pasta varieties.
- vegan butter - There are many different types of dairy free butter available in stores now. Use any vegan butter you prefer. I recommend Miyoko's Creamery - it's what I use in all of my vegan baking like my Chewy Biscoff Butter Cookies and Vegan Biscoff Brownies!
- pumpkin puree - Canned pumpkin puree is available in grocery stores, especially in the fall. Make sure to use pumpkin puree, not pumpkin pie filling. These two products look very similar, but pumpkin pie filling is sweetened with sugar and contains added spices. If you cannot find pumpkin puree, you make your own homemade pumpkin puree with a couple of pie pumpkins.
- vegan Cream Cheese. Vegan cream cheese adds a creamy, tangy flavor to this dip. If you have any extra, use it on toast or add it into dips, such as my buffalo cauliflower dip.
STEP BY STEP INSTRUCTIONS
- Boil the pasta. Boil your pasta according to the package. Don't forget to keep ½ cup of reserved pasta water!
- Sauté the garlic and shallots. Add the vegan butter to a hot, nonstick skillet and let it melt. Add in the garlic and shallots then sauté on low heat until it is fragrant, about 2-3 minutes.
- Add in pumpkin puree. Add the pumpkin puree directly into the skillet and mix it around. It will not totally break down, but it should become somewhat softer.
- Add reserved pasta water. Add the pasta water into the skillet, and mix it into the garlic, butter, shallot and pumpkin puree. You may need to use a whisk.
- Add the cream cheese. Add the cream cheese into the skillet, and allow it to soften, approximately 1 - 3 minute. Then, using a whisk or spoon mix it into the pumpkin, making a thicker, creamier sauce. (see photo below)
- Sprinkle vegan parmesan cheese. Sprinkle the cheese into the mix and mix it in. Add salt and pepper as this time too!
- Finally, add the pasta. Add the pasta and mix it well until it is coated in the sauce. You can top it with fried or fresh sage!
Usually, pumpkin puree is located in the baking or seasonal section of the grocery store. Make sure to use pumpkin puree, not pumpkin pie filling.
Yes, you can use coconut milk in place of cream cheese. Use plain coconut milk so it does not add a sweeter taste. You may also want to add more vegan parmesan cheese or nutritional yeast to add more cheese flavor.
To fry the sage, add 1 tbsp of butter or oil into a skillet. Once it is hot, add in the fresh sage leaves (approx 7-10 at a time). Cook them for 30-45 seconds on each side to crisp them up then place them on a paper towel to drain any excess oil. They will be delicate, so handle them cautiously!
- Heat the garlic and shallot on low. If you heat it too quickly, the garlic will burn and taste extremely bitter. Slow and low is key!
- Make sure to use pumpkin puree, not pumpkin pie filling. These two products look very similar, but pumpkin pie filling is sweetened with sugar and contains added spices.
STORAGE AND REHEATING
This pasta is best served right away. However, if you need to store it, store it in an air-tight container in the refrigerator for up to 3 days.
To re-heat, add into a non-stick skillet and gently heat on low. You can also microwave it on low for 2 minutes, mixing every 45-60 seconds.
Due to the cream cheese, it may thicken a little bit when refrigerated. It will loosen once heated.
MORE PUMPKIN RECIPES
Creamy Vegan Pumpkin Pasta
- ½ lb pasta
- ¼ cup pumpkin puree plus 2 tbsp
- ½ cup reserved pasta water
- 2-3 tbsp garlic cloves minced
- 1 tbsp medium shallot diced
- 2 ½ tbsp vegan cream cheese
- 2 tbsp butter
- ½ cup vegan parmesan
- salt and pepper for taste
- Fried Sage* optional see notes
- Cook the pasta of your choice according to its package. Do not forget to save ½ cup of reserved pasta water.
- When the pasta is almost done (approx 5 minutes left), add vegan butter into a non stick skillet over low heat.
- Once vegan butter is melted, add in the diced shallot and minced garlic and sauté until fragrant, approximately 2-3 minutes.
- Add in pumpkin puree and mix it into the butter garlic shallot mixture. It will still be thick.
- Add in the reserved pasta water and mix again. This will dilute the pumpkin and make it looser.
- Once the pasta water is added, add in the cream cheese, allowing it to heat up on the skillet for 1-3 minutes and mixing it well so it is well combined in the pumpkin sauce. You may need to use a whisk.
- Add in the vegan parmesan cheese and mix.
- Place pasta into the sauce mixture and toss it so it is well coated. Add salt and pepper as desired.
- Option to top with vegan parmesan and fried sage (see notes). Enjoy!