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Vegan Pumpkin Pasta » Simple and Healthy Recipe! ✅


Pumpkin Pasta is a warm and creamy fall-inspired pasta recipe that is made during the fall season.

This creamy, lactose-free pasta is the perfect pasta to make during the fall season. Serve the pumpkin cream sauce over the pasta. I like to use penne, but you can use any type of pasta.

I always pick up a few extra jars of pumpkin during the fall to store in the pantry. Pumpkin recipes don’t have to be for fall. Canned pumpkin is very versatile and can be used in many different recipes, including sweet and savory.

If you have never made pasta sauce with canned pumpkin before, you must try this if you are a fan of pumpkin.

Pumpkin doesn’t have to be just for sweet dishes. I love adding butternut squash to savory dishes. Myslow Cooker Pumpkin Chilli is a fall staple, and pumpkin is a welcome addition to these fall-inspired black bean burgers.


To make the pasta sauce you will need the following ingredients:

  • Olive oil
  • yellow onion
  • Garlic
  • fresh sage
  • Dry white wine
  • vegetable broth
  • pumpkin in a jar
  • vegetable milk
  • Cinnamon
  • Nutmeg
  • penne pasta

For non-dairy milk, choose non-low-fat milk. I find almond milk can be a bit lean for pasta sauce. Whole coconut milk would be a great choice, as would unsweetened soy milk or cashew milk.

The white wine adds a nice acidity to the sauce. Adding a touch of cinnamon and nutmeg adds a nice fall note to the sauce.

other pumpkin recipes to try:

If you make this vegan pumpkin pasta recipe, please leave a comment and let us know how it turned out!

6 servings

Preparation time:
10 minutes

Time to cook:
30 minutes

Total Time:
40 minutes

This creamy, dairy-free pumpkin pasta is perfect for making in the fall.


  • 1 pound penne pasta

  • 1 tablespoon olive oil

  • 1 small yellow onion, diced

  • 4 garlic cloves, minced

  • 2 tablespoons chopped fresh sage leaves, plus more for garnish

  • 1 cup dry white wine

  • 1 cup of vegetable broth

  • 1 cup canned pumpkin

  • ½ cup non-sweetened non-dairy milk

  • ⅛ teaspoon cinnamon

  • ¼ teaspoon ground nutmeg

  • Salt and pepper to taste


  1. Bring a large pot of water to boil. Salt the water and cook the pasta according to package directions.
  2. Meanwhile, heat a large, deep skillet over medium-high heat. Add 1 tablespoon of olive oil to the pan and then the onion. Saute for 3 to 5 minutes until onions are tender. Add the garlic and cook for another minute.
  3. Now add the sage and wine to the pan; shake off. Cook until the wine is reduced by half.
  4. Pour in the broth and squash and stir to combine, stirring the sauce until bubbling.
  5. When the sauce is boiling, lower the heat and add the cinnamon, nutmeg and non-dairy milk. Just make sure you use unsweetened milk.
  6. Cook the sauce for 10-15 minutes until it has thickened slightly.
  7. Return the drained pasta to the pot it was cooked in. Pour pumpkin sauce over pasta.
  8. Add sauce and pasta and sauté over low heat for 1 minute. Garnish the pasta with sage leaves.
Nutritional information:

Yield: 6 Servings: 1

Amount per proportion:

Calories: 206 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 2mg Sodium: 175mg Carbohydrates: 31g Fiber: 3g Sugar: 4g Protein: 6g

Nutrition information is an estimate per serving only.

Did you make this recipe?

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good kitchen! Jeni

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