Description
This creamy vegan pumpkin pasta is a comforting, nut-free, and gluten-free dish perfect for a cozy weeknight meal. Made with a rich pumpkin puree and vegan cream cheese sauce flavored with warm spices and fresh herbs, it delivers hearty autumn flavors in just 30 minutes. Ideal for those seeking a dairy-free and vegan pasta option that doesn’t compromise on flavor or texture.
Ingredients
Scale
Pasta
- 10 ounces vegan fettuccine pasta
Sauce
- 1 tbsp olive oil
- 1 tbsp minced garlic
- 1 tbsp chopped rosemary
- 1 tbsp chopped sage
- 225 grams pumpkin puree, room temperature
- 8 ounces vegan cream cheese, room temperature
- 100 mL unsweetened oat milk
- 100 mL pasta water (reserved from cooking pasta)
- 1 tsp ground nutmeg
- 1/2 tsp allspice
- 1/2 tsp ground ginger
- Pinch cardamom
- Sea salt & pepper to taste
For Garnish
- Fresh sage leaves
- Vegan parmesan
- Freshly ground pepper
Instructions
- Prepare Ingredients: Measure out all the ingredients before starting to ensure a smooth cooking process.
- Cook the Pasta: Bring a large pot of water to a rolling boil with a splash of olive oil and a pinch of sea salt. Add the vegan fettuccine and cook according to package instructions until al dente. Reserve 100 mL (1/2 cup) of the pasta water, then drain the pasta and set it aside.
- Sauté Aromatics: In a large saucepan, heat 1 tablespoon of olive oil over medium-high heat. Add the minced garlic, chopped rosemary, and chopped sage. Cook until the garlic is lightly browned and fragrant, about 2-3 minutes, stirring frequently to avoid burning.
- Prepare the Sauce: Reduce heat to medium. Add pumpkin puree, vegan cream cheese, unsweetened oat milk, reserved pasta water, ground nutmeg, allspice, ground ginger, and a pinch of cardamom to the saucepan. Whisk gently until the cream cheese melts into the pumpkin puree and a creamy, even sauce forms. Season with sea salt and black pepper to taste.
- Toss Pasta in Sauce: Add the cooked fettuccine directly into the sauce. Using tongs or a large fork, toss the noodles thoroughly until they are evenly coated with the creamy pumpkin sauce and warmed through.
- Serve: Transfer the coated pasta to serving plates. Garnish with fresh sage leaves, grated vegan parmesan, and a sprinkle of freshly ground pepper. Serve immediately and enjoy.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in a microwave with a splash of oat milk to loosen the sauce.
Notes
- Make sure the vegan cream cheese and pumpkin puree are at room temperature to help the sauce come together smoothly.
- Reserve pasta water as it helps naturally thicken and loosen the sauce, creating a silky texture.
- If you prefer a thinner sauce, add more oat milk or reserved pasta water gradually.
- Feel free to substitute fresh herbs with dried ones but use smaller amounts as dried herbs have more concentrated flavor.
- This recipe is nut-free and gluten-free; ensure pasta is certified gluten-free if required.
- Use vegan parmesan or nutritional yeast as a garnish for added flavor without dairy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Keywords: vegan pumpkin pasta, gluten free pasta, dairy free pasta sauce, creamy vegan pasta, autumn recipes, nut free vegan pasta
