Easy Creamy Vegan Pumpkin Pasta

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This Easy Creamy Pumpkin Pasta Bowl is a vegan comfort food recipe that will blow your tastebuds away. It’s delicious, loaded with fall flavors and irresistibly creamy thanks to the pumpkin puree and coconut milk. 

We all adore a creamy and tasty pasta dinner but this recipe is extra creamy, extra delicious and may just become your new fall favourite. 

This easy vegan pumpkin pasta dinner is easy to throw together last minute, loaded with nutrition and it feels just like comfort food – and it’s completely vegan and completely delicious. 

What’s great about this vegan pumpkin pasta recipe:

  • Everything 
  • Incredibly easy to make
  • Quick vegan dinner recipe – ready in just 30 minutes
  • Deliciously creamy vegan pasta sauce
  • Loaded with flavors 
  • A real comfort food recipe that’s ready to eat in just 30 minutes
  • Healthy and tasty
  • Meal prep friendly – make this pasta dish in advance and reheat later
  • Vegan and soy free
  • A crowdpleaser

Meal Prep Friendly vegan pasta

You can easily make this pasta recipe in advance and freeze for later. There’s two options for meal prepping with this recipe. 

Option 1: 

Make the vegan pumpkin pasta sauce in advance and freeze the sauce. When you’re ready to cook, simply cook your favourite pasta as instructed on the package and heat the pasta sauce in a microwave or reheat it in a pot. Once the pasta and the pasta sauce are both cooked/reheated mix everything together and serve.

Option 2:

Cook the pasta sauce and the pasta and mix everything together as instructed in the recipe. Pour the entire pasta dinner into a baking pan, cover with tinfoil or similar and freeze for later. 

When you are ready to eat, just take the pasta dish out of the oven and reheat it directly in the oven (there’s no need to preheat the oven). Let the pasta dish bake at 350F for around 30-40 minutes or until the pasta is cooked all the way through. 

Serve with a sprinkle of freshly chopped basil and a little vegan parmesan sprinkled on top and enjoy.

Gluten free option

If you need a gluten free option I’ve got you covered. For this recipe you can use any type of pasta you prefer…and that includes your favourite gluten free pastas. I like to use gluten free rice pasta or lentil pasta for this recipe, but you can easily use any type of shortcut gluten free pasta that you prefer. 

How is this Easy vegan Creamy Pumpkin Pasta dinner made? It’s very quick and straightforward. Just: 

Instructions

  • Cook the pasta as instructed on the package.
  • Heat olive oil in a large pan and add chopped onions and diced eggplants. Let them cook for 3-4 minutes while stirring occasionally. Next, add the minced garlic, tamari and all the spices and combine. Mix in the canned tomatoes, pumpkin puree and coconut milk and leave the dish to simmer.When the pasta has cooked, drain away the water and add the pasta to the sauce. Add sesame seeds and gently mix to combine everything.
  • Serve with a sprinkle of fresh basil on top and vegan parmesan cheese (optional).Enjoy. 

Easy Creamy Vegan Pumpkin Pasta

This Easy Creamy Pumpkin Pasta Bowl is a vegan comfort food recipe that will blow your tastebuds away. It’s delicious, loaded with fall flavors and irresistibly creamy thanks to the pumpkin puree and coconut milk. 
We all adore a creamy and tasty pasta dinner but this recipe is extra creamy, extra delicious and may just become your new fall favourite. 
This easy vegan pumpkin pasta dinner is easy to throw together last minute, loaded with nutrition and it feels just like comfort food – and it’s completely vegan and completely delicious. 
Course Dinner
Cuisine American
Keyword vegan
Prep Time 5 minutes
Cook Time 25 minutes
Author Simone – Munchyesta.com

Ingredients

  • 2 tbsp Olive Oil
  • 1 large Yellow Onion Chopped
  • 1 Eggplant Diced
  • 4 cloves Garlic Minced
  • 1 can Crushed Tomatoes
  • 1 tbsp Dried Basil
  • 2 tbsp Garam Masala Spice Mix
  • 1-2 tbsp Kosher Salt
  • 1 can Coconut Milk
  • 1 tbsp Tamari
  • 1 cup Pumpkin Puree (not the cake kind)
  • 1 pound Pasta Your favorite type
  • 2 tsbp Sesame Seeds (optional)
  • 1 bunch Fresh Basil Chopped
  • 4 tbsp Vegan Parmesan (optional)

Instructions

  • Cook the pasta as instructed on the package.
  • Heat olive oil in a large pan and add chopped onions and diced eggplants. Let them cook for 3-4 minutes while stirring occasionally. Next, add the minced garlic, tamari and all the spices and combine. 
    Mix in the canned tomatoes, pumpkin puree and coconut milk and leave the dish to simmer.
    When the pasta has cooked, drain away the water and add the pasta to the sauce. Add sesame seeds and gently mix to combine everything.
  • Serve with a sprinkle of fresh basil on top and vegan parmesan cheese (optional).
    Enjoy. 

Notes

This recipe is freezer friendly.
Gluten free option: You can easily use gluten free pasta such as rice pasta or lentil pasta for this recipe.

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