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Creamy Vegan Pumpkin Pasta

An easy and creamy vegan pumpkin pasta sauce recipe with spinach leaves and deliciously herb-infused and served over gluten-free penne pasta—perfect for weeknight dinners (family size) or a vegan Holiday main dish!

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 8 Servings
Calories: 488 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 boxes brown rice pasta (12 ounces/340 grams each)
  • 2 tablespoons olive oil
  • 1 teaspoon salt or more to taste (plus extra to salt the water of the pasta)
  • 3 garlic cloves chopped
  • 1 large yellow onion chopped (305 grams)
  • 4 - 5 cups packed chopped spinach 80 grams
  • 2 cans organic pumpkin puree (I use canned) (16 ounces/454 grams each)
  • 3 teaspoons dried sage
  • 2 teaspoons dried marjoram
  • 1 teaspoon garlic powder
  • 2 tablespoons coconut cream 20 grams, plus ½ cup extra coconut milk, based on preference and optional
  •  freshly ground black pepper

Instructions

    Cup of Yum
  1. Fill a large pot with 5 to 6 quarts of water and bring to a rolling boil (to cook the pasta al dente and according to package instructions). Add salt to pasta water (about 1 tablespoon or more to taste). When the water is boiling, add the pasta noodles and cook until al dente.
  2. Meanwhile, in a large saucepan, heat the oil over medium heat. Add the garlic and onion. Cook and stir for 5 minutes and until the onion is translucent, not browned.
  3. Add the spinach. Cook and stir for one minute or until wilted. Season with one teaspoon salt.
  4. Change the heat to medium-low. Then stir in the pumpkin puree—season with sage, marjoram, and garlic powder.
  5. Stir in the coconut cream and coconut milk.
  6. Cook and stir for a few minutes until the sauce is sufficiently warm.
  7. At this point, the pasta should be boiling in the water and almost ready (cooked al dente). Drain the pasta when ready and transfer to a large serving bowl.
  8. Pour the pumpkin puree pasta sauce over the hot pasta noodles and stir to combine.
  9. Season to taste with more salt, if preferred, and royally with black pepper.
  10. Stir until everything is well combined. Serve immediately while still hot!

Notes

  • Cooking tip: If your pumpkin puree sauce is ready before the pasta, keep it on the lowest heat setting and occasionally stir to keep it warm.
  • Storage: This pasta is best when served hot immediately, but if you have any leftovers, store everything in an airtight container in the fridge for up to two days. Briefly reheat over the stove.
  • Seasoning: Season the pumpkin puree sauce royally with freshly ground black pepper and additional salt to taste before serving.
  • Add-ons: Stir in ¼ cup salted roasted sunflower seeds (optional). Serve with (vegan) Parmesan cheese on the side.
  • Make it gluten-free: The sauce is already gluten-free. Just serve over gluten-free pasta.

Nutrition Information

Calories 488kcal (24%) Carbohydrates 101g (34%) Protein 11g (22%) Fat 6g (9%) Saturated Fat 2g (10%) Polyunsaturated Fat 0.5g Monounsaturated Fat 3g Sodium 53mg (2%) Potassium 443mg (13%) Fiber 12g (48%) Sugar 6g (12%) Vitamin A 19736IU (395%) Vitamin C 16mg (18%) Calcium 76mg (8%) Iron 3mg (17%)

Nutrition Facts

Serving: 8Servings

Amount Per Serving

Calories 488

% Daily Value*

Calories 488kcal 24%
Carbohydrates 101g 34%
Protein 11g 22%
Fat 6g 9%
Saturated Fat 2g 10%
Polyunsaturated Fat 0.5g 3%
Monounsaturated Fat 3g 15%
Sodium 53mg 2%
Potassium 443mg 9%
Fiber 12g 48%
Sugar 6g 12%
Vitamin A 19736IU 395%
Vitamin C 16mg 18%
Calcium 76mg 8%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.