This super creamy vegan pumpkin pasta is full of vegan cheesy and warming spices goodness! So easy to make, no blending required, and ready in just 20 minutes, this dairy free pumpkin pasta is the perfect cozy fall dinner recipe or holiday meal!

hand twirling pumpkin pasta

The BEST Vegan Pumpkin Pasta Recipe

I’m not exaggerating. This easy vegan pumpkin pasta is TRULY a family favorite dinner recipe during the fall, and for a good reason. You’re just going to absolutely love this pumpkin pasta sauce!

It’s super creamy, “cheesy,” full of herbs and warming spices, and yet still on the savory side. This fall pasta dish is the perfect comfort food for when those temperatures drop at night and the leaves start changing!

For this vegan pumpkin pasta sauce, we’re using fresh, whole and delicious ingredients. And yet, everything is simple. There’s nothing hard to find, and the pasta is fully kid-approved as well.

This dish is cozy and hearty, yet light and on the healthier side- but you’d never know it!

Absolutely no one will know that this dish is naturally dairy free, nut free, soy free, and easily gluten free. So take this vegan pumpkin pasta to your Thanksgiving dinner or Christmas eve get together, and watch as your family (non-vegans included!) go back for second and thirds!

So definitely make sure you’re making enough for yourself too 😉

plate of vegan pumpkin pasta

Ingredients and substitutions:

Like many of my more savory recipes, I aimed to keep the ingredients for this pumpkin pasta sauce super simple and straight forward.

No need for blending nor purchasing super hard to find/expensive plant based ingredients. Everything is quite simple.

For this pumpkin pasta, you’ll need:

  • Fettuccine: I go over different pasta shapes down below if you’d prefer something different. You can also use gluten free pasta as needed.
  • Pumpkin puree: be sure this is pure pumpkin puree and NOT pumpkin pie filling in a can.
  • Vegan cream cheese: I use homemade vegan cream cheese! But for store bought, I like Violife Foods vegan cream cheese, which is nut-free and soy-free. Alternatively, Tofutti and Kite Hill work great! You can find them available at most grocery stores and internationally.
  • Nutmeg, cardamom, ginger, allspice: these are the spices I chose to make this pumpkin pasta reminiscent of fall but still savory.
  • Sage & rosemary: fresh sage is truly so lovely to have in this recipe!
  • Dairy free milk: you can use coconut cream, oat milk, or your favorite!
  • Minced garlic: to round out all of the flavors! If you’re garlic-free, however (like Jared is!), I’ve made this sauce without garlic, and it’s still just as lovely.
vegan pumpkin pasta ingredients

How to make an easy vegan pumpkin pasta sauce (overview)

For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.

vegan pumpkin pasta on plate

Recipe note: I always find it helpful and more streamlined of a process when I measure everything out before beginning. It’s also a good idea to get the pasta water boiling first!

You can make this pumpkin pasta one of two ways: either boil the pasta first then make the sauce, and make everything quicker, and make the sauce as you’re boiling the pasta!

I vote the latter, but either way works 🙂 Now let’s begin:

  1. Start to boil the water: once you get the water started, you can begin to make the sauce.
  2. Make the pasta sauce: first start by heating the olive oil and garlic in a pan, eventually adding in the fresh herbs as well. Then add in the pumpkin puree, softened cream cheese, dairy free milk, pasta water, and spices. Whisk together until melted, and reduce the heat.
  3. Once the water is boiling, add in the pasta to the water: aim for al dente fettuccine. The pasta won’t be super soft then, it will still have some chew to it, but it will definitely still be cooked. This should take about 8 minutes.
  4. Strain the pasta: once your pasta is strained, add it immediately to the pumpkin sauce, and toss together.

Serve the pumpkin pasta with fresh sage and even a grate of vegan parmesan if desire!

how to make pumpkin pasta sauce

Different pasta shapes & sizes for this pumpkin pasta:

The pasta shape that you can use for this easy pumpkin pasta sauce goes beyond just regular fettuccine, even just regular pasta!

Here are a few of my favorite pasta shapes to use:

  • Penne, rigatoni, fusili, orecchiette, spaghetti, caserecce, capellini
  • Any gluten free pasta (my favorite is by Jovial Foods! They have amazing gluten free pastas)
  • Zoodles
  • Sweet potato noodles
  • Gnocchi or vegan tortellini
  • Chickpea or bean pasta
hand holding plate of pumpkin pasta

This easy vegan pumpkin pasta is:

  • Creamy
  • Cheesy (though vegan and dairy free!)
  • Full of warming fall spices
  • Super easy
  • Perfect for kids and adults alike
  • Ready in 20 minutes
  • Great for Thanksgiving, Christmas dinner, or any fall dinner!
  • Easily gluten free
  • Naturally nut free and soy free
  • All around super delicious!

You are just going to absolutely love this pumpkin pasta sauce recipe!

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

close up of vegan pumpkin pasta

More vegan pumpkin recipes you’ll love:

BEST Vegan Pumpkin Pancakes

Vegan Pumpkin Spice Cake

BEST EVER Vegan Pumpkin Pie

Easy Vegan Pumpkin Cinnamon Rolls

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

Best Vegan Pumpkin Pasta Recipe (Ready in 20 minutes!)

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

Print
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hand twirling pumpkin pasta

Creamy Vegan Pumpkin Pasta (Nut Free + Gluten Free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Britt Berlin
  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 30 minutes
  • Yield: 5 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Description

This super creamy vegan pumpkin pasta is full of vegan cheesy and warming spices goodness! So easy to make, no blending required, and ready in just 20 minutes, this dairy free pumpkin pasta is the perfect cozy fall dinner recipe or holiday meal!


Ingredients

Scale
  • 10 ounces vegan fettuccine pasta*
  • 1 tbsp olive oil
  • 1 tbsp minced garlic
  • 1 tbsp chopped rosemary
  • 1 tbsp chopped sage
  • 225 grams pumpkin puree, room temperature
  • 8 ounces vegan cream cheese, room temperature*
  • 100 mL unsweetened oat milk
  • 100 mL pasta water
  • 1 tsp ground nutmeg
  • 1/2 tsp allspice
  • 1/2 tsp ground ginger
  • Pinch cardamom
  • Sea salt & pepper to taste
  • Fresh sage leaves, vegan parmesan, pepper for garnish

Instructions

  1. Measure out all ingredients before beginning. Make sure to also read through the instructions before beginning as well!
  2. Make the pasta: bring a large pot of water to a rolling boil with a drop of olive oil and sea salt. Add in the fettuccine and cook the pasta according to the package directions or until al dente. Strain the pasta and make sure to reserve 1/2 cup (100 mL) pasta water for the sauce. Set aside.
  3. While the pasta is cooking, brown the garlic: to a large saucepan, heat the olive oil on medium-high. Add in the minced garlic, rosemary, and sage, cooking until the garlic is lightly browned and fragrant. Check on the pasta to make sure it’s cooking to al dente. 
  4. Make the creamy pumpkin pasta sauce: once the pasta is cooked and strained (reserving the 1/2 cup water), reduce the heat on the sauce to medium and add in the pumpkin puree, vegan cream cheese, dairy free milk, pasta water, nutmeg, allspice, and ground ginger. Use a whisk to stir in the saucepan gently until the cream cheese begins to melt into the pumpkin puree, and the mixture becomes creamy and even. Add in the sea salt and pepper to taste, whisking together.
  5. Add in the pasta: once the pumpkin pasta sauce is creamy and warm, add in the cooked pasta, and use tongs or a large fork to toss the noodles in the sauce.
  6. Serve the pasta: once the pasta is evenly coated in the sauce, serve immediately with fresh sage, grated vegan parmesan, and pepper. Serve, and enjoy!
  7. Storage: store any leftovers in an airtight container in the fridge for up to 4 days.

Notes

Gluten free pasta: I recommend Jovial Foods for a great vegan and gluten free pasta brand.

Vegan cream cheese: for a nut free, amazing tasting vegan cream cheese, I recommend Violife Foods.

Nutrition

  • Serving Size: 1/5 of recipe
  • Calories: 396
  • Sugar: 4.6 g
  • Sodium: 1150.2 mg
  • Fat: 17.4 g
  • Saturated Fat: 9 g
  • Carbohydrates: 49.3 g
  • Fiber: 3.8 g
  • Protein: 11.4 g
  • Cholesterol: 40.8 mg