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This creamy Pumpkin Pasta recipe is made with simple ingredients in under 15 minutes. Deceptively vegan, it will soon become your new favorite!

Pasta Pumpkin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 22 reviews
  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: dinner, pasta recipe,
  • Method: stovetop
  • Cuisine: American
  • Diet: Vegan


This creamy Pumpkin Pasta recipe is made with simple ingredients in under 15 minutes. Deceptively vegan, it will soon become your new favorite!


Units Scale
  • 8 ounces pasta- fettucini, linguini, tagliatelle, papperadelle
  • 2 tablespoons olive oil
  • 1 large shallot- diced ( 1/2 cup)
  • 46 garlic cloves, rough chopped
  • 10 sage leaves, chopped
  • 14-ounce can of pumpkin puree (do not use pumpkin pie puree)
  • 14-ounce can of coconut milk or coconut cream (see notes for alternatives)
  • 1 1/2 teaspoons salt
  • 1 teaspoon pepper
  • Pinch cayenne
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon

Optional: Serve with grated parmesan, pecorino, crispy sage, or garlic chips. (see notes)


  1. Cook pasta in a large pot of generously salted water.
  2. In a medium pot, heat oil over medium-low heat. Add the shallots, garlic and sage, and saute until tender, golden and fragrant, about 5 minutes.
  3. Stir in the coconut milk and pumpkin puree and whisk until smooth and combined, gently heating.
  4. Add the salt, black pepper, cayenne, nutmeg and cinnamon.  Taste and adjust salt and heat to taste. If it tastes bland, it needs salt. Once hot, turn the heat off.
  5. Drain the pasta (save a little hot pasta water in case you need it to loosen the pasta) and toss the sauce with the pasta. Taste and season once more with salt and pepper.
  6. Serve with parmesan or pecorino cheese (or vegan cheese), crispy sage leave, or garlic chips (see notes). 


Pasta to Sauce Ratio: This produces a very “saucy” pasta- which I like.  You can increase the dry pasta amount  ( 10-12 ounces) if you prefer a less saucy pasta. 

Instead of coconut milk, you can make a bechamel. When the shallots/garlic/sage mixture is golden, add 1 more tablespoon of olive oil, sprinkle with 3 tablespoons flour, toasting the flour in the pan for 1-2 minutes.  Gradually add in 1 ½ cups of milk (or plant-based milk) and whisk while heating, just until it just comes to a simmer, whisking often- it will thicken.   Stir in the pumpkin puree and whisk until smooth, and heat until hot. Add salt and spices and continue with the recipe. Coconut adds a bit of sweetness, so feel free to add a tiny amount of maple syrup (½ teaspoon) if you like.

Crispy Garlic Chips: Slice 4-5 fat garlic cloves lengthwise into very thin slices. Heat 2-3 tablespoons olive oil over medium heat. Sear the garlic slices 1-2 minutes on each side until golden. Place on a paper towel and sprinkle with salt. These can be made ahead. 

Crispy Sage: Heat 2-3 tablespoons olive oil over medium heat and place 12 sage leaves in the oil until darkened (but not brown)  then flip. Once the other side is golden, place on a paper towel and sprinkle with salt. these can be made ahead. 

The pasta sauce can be made ahead as well and stored in a sealed container in the fridge for up to 4 days. 


  • Serving Size: 1 ¼ cup
  • Calories: 464
  • Sugar: 5.7 g
  • Sodium: 746.5 mg
  • Fat: 23.5 g
  • Saturated Fat: 14.8 g
  • Carbohydrates: 56.8 g
  • Fiber: 5.8 g
  • Protein: 10.7 g
  • Cholesterol: 0 mg