Creamy Pumpkin Pasta

Creamy Pasta Pumpkin Vegan Creamy Pasta

Why wait until Fall to have all things Pumpkin? Enjoy this simple  meal year round!

Serving Size:    4           Prep Time:   20 minutes         Cook Time:   40 minutes 



  • 1 lb Legume Pasta (I use lentil)
  • 3 TB vegetable broth
  • 2-3 garlic cloves minced
  • 15 oz. can pumpkin puree
  • 13.5 oz. can coconut milk
  • 1/2 tsp paprika
  • 1/2 tsp salt, to taste
  • 1/3 c Toasted chopped walnuts (set aside) 


  1. Cook pasta as directed. Do not over cook, as legume pastas can get sticky/gummier easier than whole wheat overcooked. 
  2. In large saucepan, heat veggie broth on low/medium. 
  3. Saute garlic for a few minutes - be careful not to burn. 
  4. Pour in pumpkin puree, coconut milk, paprika and salt
  5. Reduce heat and simmer for 8-10 minutes until sauce reaches desired thickness. 
  6. Combine drained, cooked pasta to sauce, stirring so all pasta is coated. 
  7. Add chopped walnuts and herbs of choice and serve immediately. 


- If you do not have coconut milk on hand, it's possible you could use a thicker, non dairy milk such as oat. I haven't experimented with this so I strongly recommend you don't substitute. 

- Whole wheat pasta can be substituted, but I love that lentil or even chickpea pasta are great ways to get added fiber and protein. They have a mild, undetectable flavor so don't worry that these types of pastas will ruin the dish. 

- Omit nuts if allergic - but you knew this :) 

NOTE: If you still incorporate meat and/or dairy in your plant-based lifestyle, a option to add more protein is cooking sliced sausage (I prefer to air fry to drain out excess oil) and add to simmering sauce before you add the pasta.