How to Make the Perfect Creamy Pumpkin Pasta
Italian-American · Easy · 30 min · 4 servings
This luscious creamy pumpkin pasta uses canned pumpkin puree and coconut milk to create a silky vegan sauce that clings perfectly to every noodle. It is a completely plant-based fall-inspired dinner that comes together in under 30 minutes.
Why this recipe works
This Creamy Pumpkin Pasta recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 30 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 420 calories with 11g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 12 ounces rigatoni or penne pasta
- 1 can pumpkin puree
- 1 cup full-fat coconut milk
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground nutmeg
- 0.25 cup nutritional yeast
Step by step instructions
Step 1: Cook the Pasta
Bring a large pot of generously salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta cooking water before draining then drain the pasta.
Step 2: Saute the Garlic
While pasta cooks heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 to 2 minutes until fragrant and lightly golden. Be careful not to burn it.
Step 3: Build the Sauce
Add pumpkin puree coconut milk smoked paprika and nutmeg to the skillet with the garlic. Stir until smooth and bring to a gentle simmer. Add nutritional yeast and stir to combine. Season with salt and pepper.
Step 4: Combine Pasta and Sauce
Add drained pasta to the pumpkin sauce and toss to coat. Add pasta water a splash at a time until the sauce reaches your desired consistency and coats the noodles beautifully.
Step 5: Serve and Garnish
Divide pasta among bowls and garnish with toasted pumpkin seeds fresh sage leaves or a drizzle of chili oil. Serve immediately while hot and creamy.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- full-fat coconut milk → unsweetened oat cream or cashew cream for a less coconutty flavor
- rigatoni → gnocchi or any short pasta shape that holds thick sauces well
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using pumpkin pie filling instead of plain pumpkin puree which adds unwanted sweetness and spices
- Not adding enough pasta water which makes the sauce too thick and causes it to clump around the noodles
Nutrition facts
Per serving: 420 calories, 11g protein, 68g carbs, 12g fat, 5g fiber.
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