Creamy Vegan Pumpkin Pasta
An easy, creamy vegan pumpkin pasta sauce with spinach and fragrant herbs, served over gluten-free penne—perfect for weeknight family dinners or a festive vegan holiday main dish!
Servings: 8 Servings
Calories: 488kcal
Equipment
- 1 large deep skillet or saucepan to make the pasta pumpkin sauce
- 1 Wooden Spoon for stirring
- 1 large pot for cooking the pasta
- 1 pasta scoop strainer for transferring the cooked pasta to the sauce
- 1 knife and cutting board to chop the onion and garlic
Ingredients
- 2 boxes brown rice pasta (12 ounces/340 grams each)
- 2 tablespoons olive oil
- 1 teaspoon salt or more to taste (plus extra to salt the water of the pasta)
- 3 garlic cloves chopped
- 1 large yellow onion chopped (305 grams)
- 4 - 5 cups packed chopped spinach 80 grams
- 2 cans organic pumpkin puree (I use canned) (15 ounces/425 grams each)
- 2 ½ teaspoons dried sage or more to taste
- 2 teaspoons dried marjoram
- 1 teaspoon garlic powder
- 3 tablespoons coconut cream solid part
- ½ cup coconut milk, based on preference or liquid of coconut cream
- Freshly ground black pepper
Instructions
- Fill a large pot with 5 to 6 quarts of water and bring to a rolling boil (to cook the pasta al dente and according to package instructions). Add salt to pasta water (about 1 tablespoon or more to taste). When the water is boiling, add the pasta noodles and cook until al dente.2 boxes brown rice pasta, 1 teaspoon salt
- Meanwhile, in a large saucepan, heat the oil over medium heat. Add the garlic and onion. Cook and stir for 5 minutes and until the onion is translucent, not browned.2 tablespoons olive oil, 3 garlic cloves, 1 large yellow onion
- Add the spinach. Cook and stir for one minute or until wilted. Season with one teaspoon salt.4 - 5 cups packed chopped spinach
- Change the heat to medium-low. Then stir in the pumpkin puree—season with sage, marjoram, and garlic powder.2 cans organic pumpkin puree (I use canned), 2 ½ teaspoons dried sage, 2 teaspoons dried marjoram, 1 teaspoon garlic powder
- Stir in the coconut cream and coconut milk.3 tablespoons coconut cream, ½ cup coconut milk, based on preference
- Cook and stir for a few minutes until the sauce is sufficiently warm.
- At this point, the pasta should be boiling in the water and almost ready (cooked al dente). Drain the pasta when ready and transfer to a large serving bowl.
- Pour the pumpkin puree pasta sauce over the hot pasta noodles and stir to combine.
- Season to taste with more salt, if preferred, and royally with black pepper.Freshly ground black pepper
- Stir until everything is well combined. Serve immediately while still hot!
Notes
Cooking tip: If your pumpkin puree sauce is ready before the pasta, keep it on the lowest heat setting and occasionally stir to keep it warm.
Storage: This pasta is best when served hot immediately, but if you have any leftovers, store everything in an airtight container in the fridge for up to two days. Briefly reheat over the stove. Add a tad more coconut milk, if preferred (optional).
Seasoning: Season the pumpkin puree sauce royally with freshly ground black pepper and additional salt or dried sage to taste before serving. I also like to sprinkle in a bit of onion powder (optional).
Add-ons: Stir in ¼ cup salted roasted sunflower seeds (optional). Serve with (vegan) Parmesan cheese on the side.
Make it gluten-free: The sauce is already gluten-free. Just serve over gluten-free pasta.
Coconut milk: You can use any other plant-based milk you have on hand or leftover pasta water. But coconut milk makes the sauce extra silky without tasting like coconut.
Nutrition
Calories: 488kcal | Carbohydrates: 101g | Protein: 11g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 53mg | Potassium: 443mg | Fiber: 12g | Sugar: 6g | Vitamin A: 19736IU | Vitamin C: 16mg | Calcium: 76mg | Iron: 3mg
