This vegan pumpkin pasta is an easy dinner made from tender gluten-free pasta baked in the creamiest vegan pumpkin pasta sauce. It's loaded with cozy spices and hearty spinach. So satisfying!
I mean, is there anything better than a creamy pasta bake in the colder months? This pumpkin pasta is one of my favorite vegan pasta recipes, and I just know you'll love it as much as I do.
This creamy vegan pumpkin pasta is the perfect meal for a chilly fall day. And with winter around the corner, I can't think of a better cozy dinner to curl up with! Steaming, pumpkin-y, and oozing with the creamiest vegan pumpkin pasta sauce, this rich and savory baked pasta is a stick-to-your-ribs dish. It's a lot like mac n' cheese, only made for fall. There's real pumpkin puree and a touch of spice. Because pumpkin makes everything better!
Why I Love This Pumpkin Pasta
- Baked pasta, but lighter. This pumpkin pasta isn't your average cheese and cream-drenched pasta bake. The vegan pumpkin sauce is cheese-free, made creamy with pumpkin puree and nutritional yeast instead. I went ahead and added a little shredded vegan cheese on top, just for the melty factor.
- Quick and easy. Just cook your pasta, mix up the sauce, and pour everything into a dish to bake. The hands-on parts are quick, and the whole thing bakes up in under an hour.
- Make it ahead. Pasta recipes are great for meal prep, especially this vegan pumpkin pasta that's baked in a casserole dish like mac and cheese! Just portion it out afterward and refrigerate it, for easy meals that you can reheat throughout the week.
What You'll Need
Luckily, I was able to keep things super simple and clean with this pumpkin pasta recipe. The only “processed” ingredient is the vegan cheese on top, and that can totally be skipped! Here are some notes on what you'll find inside. Scroll down to the recipe card for a printable ingredients list.
- Gluten-free pasta – Penne, rigatoni, shells, and bowties are all good choices. Just about any type of pasta works here, gluten-free or not.
- Olive oil – Choose a high-quality olive oil (or avocado oil) for sautéeing.
- Garlic – I love garlic in this pumpkin pasta but feel free to adapt the number of cloves to taste.
- Quinoa flour – My gluten-free substitute for all-purpose flour, that I use to thicken the sauce. We'll combine the flour with almond milk to make a roux. In place of quinoa flour, any other grain-based flour will do the trick (I would avoid starches).
- Almond milk – I like to use unsweetened almond milk, but any other unsweetened milk will work.
- Pumpkin puree – The pumpkin flavor in this recipe is subtle, but pumpkin puree helps to create a creamy pasta sauce that clings to the noodles. Make sure you're buying 100% canned pumpkin and NOT pumpkin pie filling that comes with sweeteners and additives.
- Nutritional yeast – My secret to rich and cheesy flavor without using actual cheese!
- Turmeric – I add so little that it doesn't impact the flavor, but I love that it brightens the color of this dish.
- Spinach – Optional, but leafy baby spinach is a great way to sneak in some greens. You could also add kale, broccoli, or green peas.
How to Make Baked Vegan Pumpkin Pasta
There are a few steps to follow when making this baked pasta, but overall it's pretty darn easy. Especially since you can toss it in the oven! Below is a short overview of what to expect. Scroll to the recipe card for the printable instructions.
- First, cook the pasta. Boil your choice of pasta according to the directions on the package. I usually aim for al dente, so, firm but with a little bite. This way it won't become mushy after baking.
- Make the pumpkin pasta sauce. Meanwhile, sauté the garlic in olive oil. Once softened, add the flour and slowly whisk in the milk to make a roux. The mixture will start to thicken, and as it does, you can stir in the pumpkin, nutritional yeast and seasonings.
- Combine. Drain the pasta and add it to the sauce. Mix it all together with the spinach until everything is combined.
- Bake. Finally, bake it up! Transfer the pumpkin pasta to a baking dish, sprinkle on some vegan cheese if you want, and then bake at 375ºF for 25-30 minutes until the top is bubbly and golden brown.
Recipe Tips and Variations
- Don't overcook the pasta. Since you'll be baking the cooked pasta afterward, it's important not to leave it boiling for too long. Overcooking will make the finished pasta bake mushy.
- Substitute the pumpkin. It won't be pumpkin pasta in this case, but this recipe still tastes delicious if you swap out pumpkin puree for pureed butternut squash or sweet potato instead.
- What if I don't have nutritional yeast? If you can handle dairy, grated parmesan cheese is the best substitute for nutritional yeast. You can still leave out the nutritional yeast and keep this pasta dairy-free, but the flavor isn't quite as rich.
Serving Suggestions
This cozy vegan pumpkin pasta is such an awesome meal for the fall and winter. I love enjoying a warm bowlful with a massaged kale salad or vegan Caesar salad on the side. This pasta is also great topped with protein, like crispy baked tofu or balsamic grilled tofu. Or, to make servings extra creamy, stir in a dollop of homemade vegan ricotta cheese. And you can always add a topping of pesto for more flavor!
How to Store and Reheat Leftovers
- Refrigerate. The best way to store this pumpkin pasta is airtight in the fridge. I cut the baked pasta into squares and keep the portions in Tupperware, so it's easy to grab and reheat.
- Reheat. Pasta tends to dry out as it sits for extended periods of time, so I've found the best way to reheat it is in the microwave. It's quick and doesn't dry out the pasta further. Otherwise, reheat the pasta covered in a 300ºF oven for 15 minutes, or on the stovetop with a splash or two of water/milk.
More Vegan Pasta Recipes
- Vegan Mushroom Stroganoff
- Vegan Cacio e Pepe
- Creamy Walnut Pasta
- Vegan Butternut Squash Lasagna
- Vegan Pumpkin Alfredo Noodles
- One Pot Lemon Broccoli Pasta
Vegan Pumpkin Pasta
Ingredients
- 1 lb gluten-free pasta
- 2 tablespoons olive oil
- 3 garlic cloves minced
- 3 tablespoons toasted quinoa flour or gluten-free flour of choice
- 2 1/2 cups almond milk or milk of choice
- 1 cup pumpkin puree
- 1/2 cup nutritional yeast
- 1 teaspoon fine sea salt
- 1 teaspoon turmeric
- 1 cup spinach
- 1/2 cup shredded vegan cheese (optional)
Instructions
- Preheat the oven to 375ºF.
- Bring another pot of water to boil and cook the pasta according to the package instructions.
- Meanwhile, in a small sauce pan, heat the oil over medium heat and add the garlic. Saute until fragrant, about 2 minutes. Whisk in the flour, then slowly whisk in two cups of milk, whisking constantly until combined. Add the pumpkin and nutritional yeast and stir until slightly thickened, about 3 minutes.
- Strain the pasta and transfer it to a large mixing bowl. Pour the pumpkin sauce over the pasta and stir until fully coated. Stir in the spinach and remaining 1/2 cup of almond milk.
- Transfer the pasta to a large baking dish and cover with shredded cheese. Bake for 25 – 30 minutes until the cheese is browned.
- Cool for 10 minutes and serve.
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