Vegan Creamy Pumpkin Pasta

This creamy, flavourful pumpkin pasta dish is a wonderfully warming treat for the autumn months, and it’s easy to make.

It’s filled with the comforting flavours of garlic and sage, and it’s a great way to use up leftover pumpkin after carving a Jack O’Lantern. Alternatively, use canned pumpkin puree and you can enjoy this comforting fall treat all year round!

How to cook a carved pumpkin

Making the pumpkin puree for this recipe couldn’t be more simple. You only need one ingredient – the pumpkin! Simply boil, steam, or roast your carved out pumpkin pieces until they’re nice and tender, then puree the pieces in a food processor, blender, or with a stick blender.You can add a pinch of salt or a smidge of seasoning (like cinnamon, ginger, cumin, or nutmeg) if you like, but this pumpkin pasta recipe adds plenty of flavour to a plain puree.

Which pasta should I use?

You can use any pasta you like for this dish! But remember, not all pasta is vegan so always read the label. We’ve used a long linguine for this dish but you can use your favourite pasta shape. It also works well for whole wheat pasta, gluten-free pasta, and vegetable-based pasta (like spinach pasta, or lentil pasta). For a really satisfying dish, you could also use this sauce for a plant-based ravioli dish.

Serves 2

You’ll need:

225g pumpkin puree, or cooked pureed pumpkin
120ml coconut cream, or soya cream
5 cloves garlic, minced
Handful sage leaves
170 g dried linguine
120ml vegetable stock

Here’s how:

Cook the pasta according to the packet instructions.
Heat oil in a pan and lightly fry the sage leaves until aromatic.
Remove sage leaves and set aside to drain on kitchen roll.
To the same pan add the minced garlic and cook for 1 minute.
Add pumpkin puree and cream to the garlic and mix.
Bring to a boil, reduce heat and simmer for a few minutes, stirring occasionally. (If sauce is too thick add a bit of vegetable stock to your desired consistency).
Add the cooked pasta to the sauce and mix well .
Serve topped with sage leaves.

Original source: https://www.veganfoodandliving.com