All Vegan, Mains, Recipes

Vegan Pasta made with Pumpkin & Coconut Milk

Pumpkin and pasta combination may sound pretty weird to some of you, but I can assure you that it is one of the best pasta sauces I have ever made! I have to admit, I don’t eat much pasta, but just couldn’t resist once I saw this pumpkin shaped pasta at Trader Joe’s! I had pumpkin puree leftovers from another recipe, so, I decided to make a vegan pasta sauce that would go perfect with it.

This one-pot Vegan Pumpkin Pasta SauceΒ is super creamy and flavorful thanks to coconut milk, pumpkin puree, and perfect seasonings.

I sprinkled the pasta with fresh parsley and nutritional yeast, that I became totally obsessed with lately. Despite an amazing cheesy flavor, nutritional yeast has many health benefits. It is a great source of protein and B vitamins. This simple recipe makes around two servings. The combination of pasta, pumpkin, coconut milk and seasonings make the perfect, quick fall weeknight dinner.

If you get a chance to try this recipe, let me know what you think!

Vegan Pasta made with Pumpkin & Coconut MilkVegan Pasta made with Pumpkin & Coconut Milk

Vegan Creamy Pumpkin Pasta


  • 1 cup dry Trader Joe's Zucchette Pasta or any other pasta like penne, rotini etc.
  • 1 tbsp coconut oil
  • 1.5 tsp minced garlic
  • 1 cup pumpkin puree
  • 3 tbsp tomato paste
  • 1/2 cup canned coconut milk
  • 1/4 - 1/2 cup water or vegetable broth
  • 1/2 tsp sage
  • 1/2 tsp thyme
  • 1/4 tsp chili flakes
  • 2 tsp nutritional yeast (option but adds a great flavor)
  • salt, pepper
  • parsley, nutritional yeast for serving


  1. Cook pasta in a large pot of water.
  2. In a skillet, melt coconut oil. Add garlic, pumpkin puree, tomato paste.
  3. Combine with coconut milk, all the seasonings, nutritional yeast, water/broth, salt and pepper. Stir well.
  4. Let the sauce simmer for around 5-10 minutes.
  5. Stir the drained pasta in to the sauce. Divide between bowls, sprinkle with fresh parsley and nutritional yeast for an extra flavor.

Ingredients I used:

fall zucchette pasta from Trader Joe’s

nutritional yeast