Pumpkin Pasta

Creamy pumpkin pasta combines pumpkin puree, garlic, sage, vegan yogurt, and nutritional yeast in a smooth, savory sauce. Ready in just 22 minutes, this easy vegan pumpkin pasta is a comforting fall dinner that can also be made gluten-free.

Why You’ll Love This Creamy Pumpkin Pasta

This pumpkin pasta delivers a creamy, savory sauce without heavy cream or dairy cheese. Pumpkin puree gives the sauce its smooth texture, while garlic, onion, sage, and nutritional yeast balance the pumpkin’s mild sweetness.

It is also an easy weeknight meal. The sauce cooks while the fettuccine boils, so the entire dish is ready in about 22 minutes.

You’ll love this recipe because it is:

• Quick: The pumpkin sauce takes approximately 10 minutes to prepare.
• Vegan: Vegan yogurt and nutritional yeast create the creamy, cheesy flavor.
• Easy to make gluten-free: Simply use your favorite gluten-free fettuccine.
• Made with canned pumpkin: One 15-ounce can provides the base for the sauce.
• Savory rather than sweet: Garlic, onion, sage, salt, and pepper give the pumpkin a distinctly savory flavor.

Using just a handful of simple ingredients, you can create a vegan pumpkin pasta dish that will rival anything you’ve had at a fancy restaurant. This pasta sauce is creamy, cheesy, savory, and packed with pumpkin's flavor and nutrition.

The sauce for this pasta comes together really quickly and is ready in about 10 minutes. Make this pumpkin pasta sauce while your pasta is cooking, and you'll have dinner ready in a flash! For a simple, quick side dish that pairs perfectly, try Air Fryer Eggplant or Air Fryer Mushrooms.

Love creamy pasta recipes? Try my Vegan Carbonara next, or pasta with savory sweet potato sauce.

Ingredients for Pumpkin Pasta

Olive oil: Used to soften the onion and garlic and begin building the sauce.

Onion: Chopped onion adds a deeper, savory flavor to the pumpkin sauce.

Garlic: Two garlic cloves balance the pumpkin's mild sweetness. For more garlic flavor, add to your taste. The garlic is a big part of this dish.

White wine: White wine adds acidity and depth. Use a dry white wine such as Sauvignon Blanc or Pinot Grigio. In a pinch, any white wine you have in the fridge will work too. Replace the ¼ cup of white wine with ¼ cup of water or gluten-free vegetable broth.

Salt and pepper: These season the sauce and help balance the pumpkin.

Ground sage: Sage adds a warm, earthy flavor that pairs naturally with pumpkin. To me, it tastes like fall!

Pumpkin puree: Use plain canned pumpkin puree, not sweetened pumpkin pie filling. One 15-ounce can is the base of the sauce. If you have fresh pumpkin, even better.

Plain plant-based yogurt: This gives the sauce a smooth, creamy consistency. Be sure to use an unsweetened, unflavored variety. Soy, almond, or coconut yogurt options are all great.

Nutritional yeast: Nutritional yeast adds a savory, cheese-like flavor without dairy. Sometimes called "nootch". It is a substitute for parmesan cheese.

Fettuccine: The wide noodles hold the creamy pumpkin sauce well. Use gluten-free fettuccine to keep the finished dish gluten-free.

If you have any questions, please leave a comment below and I will get back to you ASAP!

How to Make Pumpkin Pasta

1. Cook the pasta. Bring a large pot of water to a boil and cook the fettuccine according to the package directions. If possible, time it so that your pasta finishes at the same time as your sauce. If not, it's no big deal. Keep the pasta warm while you make the sauce.
2. Cook the onion in olive oil. Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook until soft and translucent.
3. Add the garlic, white wine, and seasonings. Add the garlic and cook briefly. Stir in the white wine, salt, pepper, and ground sage. Cook for another 2–3 minutes.
4. Finish the pumpkin sauce. Add the pumpkin puree, vegan yogurt, and nutritional yeast. Cook for 3–5 minutes, stirring frequently.
5. Blend until smooth. Carefully blend the sauce with an immersion blender until the onion is completely incorporated and the sauce is smooth.
6. Combine and serve. Add the cooked fettuccine to the pumpkin sauce and toss until evenly coated. Garnish with parsley, if desired.

These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.

Tips for the Best Pumpkin Pasta

• Use plain pumpkin puree, not pumpkin pie filling. Pie filling contains added sweeteners and spices that are not appropriate for this savory sauce.
• Choose unsweetened, unflavored vegan yogurt. Sweetened or vanilla yogurt will change the flavor of the sauce.
• Blend the sauce carefully while it is hot. Keep the immersion blender submerged to reduce splashing.
• If the sauce becomes thicker than you prefer, loosen it with a small amount of the pasta cooking water.
• Check the pasta, vegan yogurt, nutritional yeast, and vegetable broth labels when cooking for someone who requires a strictly gluten-free meal.
• Serve the pasta immediately, as creamy pumpkin sauce will thicken as it stands.

What to Serve with Pumpkin Pasta

This creamy pumpkin pasta can be served on its own as an easy vegan dinner. You can add more protein or vegetables for a heartier dish.

To add protein, serve this pasta with Impossible Meatballs or Baked Tofu. Vegan Italian sauces would be amazing too. You can add these right into the pasta or serve the two dishes separately.

For more veggie goodness, add a vegetable side dish like Air Fryer Broccoli or Roasted Brussels and Carrots.

If you enjoy creamy vegetable-based pasta sauces, try my Vegan Carbonara or Sweet Potato Pasta next.

FAQ

What does pumpkin pasta taste like?

Pumpkin pasta has a creamy, savory flavor with mild natural sweetness from the pumpkin. Garlic, onion, sage, nutritional yeast, salt, and pepper keep the sauce from tasting like pumpkin pie.

Can I use canned pumpkin for pumpkin pasta?

Yes. This recipe uses one 15-ounce can of plain pumpkin puree. Do not use pumpkin pie filling, which contains sweeteners and dessert spices.

Is this pumpkin pasta vegan?

Yes. The recipe uses plain vegan yogurt and nutritional yeast instead of dairy cream and Parmesan cheese. Check the pasta label to confirm that it does not contain eggs.

Is pumpkin pasta gluten-free?

The pumpkin sauce is made without wheat ingredients. To make the complete dish gluten-free, use gluten-free fettuccine and check every packaged ingredient label for possible gluten-containing additives or cross-contact warnings.

What can I use instead of white wine?

Replace the ¼ cup of white wine with the same amount of water or vegetable broth. If using broth, check the label to ensure it meets your dietary needs.

Can I make pumpkin pasta without an immersion blender?

Yes. Carefully transfer the warm sauce to a countertop blender and blend until smooth. Allow steam to escape according to the blender manufacturer’s directions, then return the sauce to the pan.

How should I store leftover pumpkin pasta?

Store leftover pumpkin pasta in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop or in the microwave, adding a small amount of water if needed to loosen the sauce.

What Substitutions Can I Make?

If you are a vegetarian who consumes dairy, you can use Parmesan cheese instead of nutritional yeast and regular plain yogurt instead of vegan yogurt.

Gluten-free pasta will work just as well as wheat-based pasta.

Replace the ¼ cup of white wine with ¼ cup of water or gluten-free vegetable broth.

Cooked and pureed butternut squash can be used in place of pumpkin puree.

I can't recommend substituting any of the flavor ingredients (onion, garlic, sage), but you could always experiment to find what you like!

MORE AMAZING PUMPKIN RECIPES TO TRY

Looking for a snack? Try Air Fryer Pumpkin Seeds or Vegan Pumpkin Cookies.

For breakfast, try Vegan Pumpkin Bread or Vegan Pumpkin Chocolate Chip Muffins. With a spread of vegan butter - so good!

This Pumpkin Spice Oatmeal is another healthy and tasty way to start the day.

Vegan Pumpkin Cheesecake is sure to be your favorite dessert this season. Give it a try; it's amazing.

Yay! You have made it this far, and I am so glad! If you make this recipe, I'd love for you to give it a quick review and star rating ★ below. Make sure you follow me on Pinterest, Instagram, and Facebook, too!

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