This delicious and comforting vegan pumpkin pasta recipe makes a satisfying meal on a chilly autumn evening. And it’s made entirely from nonperishable ingredients! The noodles are tossed with a creamy sage-infused sauce and then sprinkled with toasted walnuts. It’s good enough to make you forget this is “pantry cuisine.”
This dish is also quick and easy to prepare, making it ideal on a busy weeknight or anytime you don’t feel like cooking. Pair it with a salad or a cooked green vegetable, and dinner is served.
For an even richer sauce, use unsweetened plain almond milk, coconut milk beverage, or light coconut milk in place of the water. You can also make it higher in protein by using lentil pasta.
Special Diet Notes: Vegan Pumpkin Pasta
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, peanut-free, soy-free, vegan, and vegetarian.
For soy-free vegan pumpkin pasta, omit the walnuts or sub pumpkin seeds.
- 1 (15-ounce) can pumpkin puree
- 1 teaspoon vegetable broth base (such as better than bouillon brand)
- 1 teaspoon ground sage
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 cup water
- salt and freshly ground black pepper
- 12 ounces angel hair pasta or cappelini (gluten-free, if needed)
- ½ cup chopped toasted walnuts
- In a saucepan, combine the pumpkin, water, broth base, sage, garlic powder, and onion powder.
- Cook over medium heat until smooth and hot. Season with salt and pepper to taste. If the sauce is too thick, add a little water. Set aside.
- Cook the pasta in a pot of boiling salted water until tender, 3 to 4 minutes.
- Drain and return to the pot.
- Add the reserved sauce and toss to combine.
- Serve sprinkled with the walnuts.
You can substitute any kind of pasta shape you prefer, or try shirataki noodles — I like the Miracle Noodle brand, it has zero calories and contains no soy, gluten, or wheat.