Creamy vegan pumpkin pasta sauce with pumpkin puree, almond milk, and herbs served over chickpea pasta. Pair with a glass of red for pasta night!
Hey! How’s your week going?
It’s been SO windy all day here in Virginia, the kind of wind that makes me feel a bit like Dorothy in the Wizard of Oz.
(Side note: Do you consider The Wizard of Oz to be a Halloween movie???)
The waving trees and leaves outside feels like a real-life manifestation of the whirlwind in my head.
Between YTT and work and adjusting to my new home, it’s still a category from synapse to synapse.
But there truly is no place like home because I’m lucky to be warm and cozy inside enjoying Creamy Vegan Pumpkin Pasta this week.
It’s creamy and orange to tickle your fall fancy while being vegan and gluten-free.
Pour a glass of Juliénas and let’s make pasta with pumpkins.
It’s definitely that time of year where we add pumpkin to everything.
The inspiration for this pasta came from scrolling my Instagram feed.
Who knew that FOMO could be so productive?
I channeled my “fear of missing out” on those cozy pasta dishes into making my own equally comforting scene.
You’re going to love the combination of pumpkin and creamy coconut milk in this pasta that is both vegan and gluten-free with ingredients that are good for you.
The subtle sweetness of the pumpkin is incredible paired with warm coconut cream, sage, and rosemary.
To start, I used chickpea pasta as the gluten-free base to my pumpkin pasta.
If you can’t find chickpea pasta, some other ideas are lentil pasta or brown rice pasta.
Try selecting a pasta with lots curls and crevices so the sauce really saturates the noodles well.
The pumpkin sauce itself comes together in less than 15 minutes with canned pumpkin purée, coconut milk, a touch of garlic, and savory herbs.
That’s it!
They key is to let it simmer down on the stovetop for 10-15 minutes until it’s thick, sweet, and saucy.
Add the noodles to the sauce, stir, and serve immediately.
I paired this Creamy Vegan Pumpkin Pasta with 90+ Cellars Reserve Juliénas Cru du Beaujolais, France 2018.
Fun fact: The ten Crus of Beaujolais are known for producing the best red Beaujolais wines made from the Gamay grape.
Each Cru is given its own unique name reserved for bottles made with fruit from a specific region that dictates its unique wine personality.
Juliénas is one of these ten Crus.
The vineyards of Juliénas are known by south east facing slopes and a vine arrangement resulting in a small volume of deeply colored, ripe grapes that are harvested by hand.
Most Beaujolais are on the lighter side, but this Juliénas has plenty of body, color, and flavor.
It tastes like bold cherries and blueberries with a floral and chocolate notes on the end.
It’s complex flavor holds up to this creamy pumpkin pasta for a cozy autumn dinner pairing.
Try making this Creamy Vegan Pumpkin Pasta for an easy family style pasta night.
If you’re craving even more flavor, try mixing in 1-2 TBSP of nutritional yeast for a slightly “cheezy” flavor, or add 1-2 TBSP or tomato paste for more of a traditional tomato base vibe.
Tired of pumpkin? Try using sweet potato or butternut squash purée for a different flavor variation.
If you’re planning on having leftovers, store the pasta and sauce in the fridge together and reheat before serving.
This ensures that the pasta won’t dry out in the fridge before your next bowl.
Pour a glass of Juliénas for everyone over 21 and enjoy!
If you make this Creamy Vegan Pumpkin Pasta + Juliénas I want to hear about it.
I’d love to see how your pasta turned out!
Give me a shout on Instagram and use #floraandvino to show me yours.
Check out my Pinterest page to pin more recipes like this one to make later!
For more cozy pasta dishes, check out my Rainbow Rice Noodle Bowls with Miso Tahini Dressing and Mac ‘N’ Peas Bowls with “Cheezy” Tahini Sauce.
For more 90+ Cellars wine pairings, check out my full Plants & Wine recipe listing.
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XO Lauren
Creamy Vegan Pumpkin Pasta
- Total Time: 22 minutes
- Yield: 4 servings
- Diet: Vegan
Description
Creamy vegan pumpkin pasta sauce with pumpkin puree, almond milk, and herbs served over chickpea pasta. Pair with a glass of red for pasta night!
Ingredients
- 8 oz. chickpea pasta
- 1 tsp avocado oil (optional)
- 1 sprig fresh sage leaves, stems removed and finely chopped
- 1 sprig fresh rosemary, stems removed and finely chopped
- 2 cloves of garlic minced (or sub 1/4 tsp garlic powder)
- 3/4 cup pumpkin purée
- 1 cup unsweetened full-fat coconut or almond milk
- Himalayan sea salt, to taste
- black pepper, to taste
Instructions
-
Cook the pasta according to package instructions. Drain well and set aside.
-
In a large skillet, heat optional oil at medium low (Skip this step if oil-free). Next, add the pumpkin, almond milk, Himalayan sea salt, and pepper and mix well. Add in the sage, rosemary, and garlic and stir well to combine.
-
Bring the pumpkin mixture to a low boil and simmer for 10-12 minutes, stirring often, until the sauce thickens and coats the back of a spoon.
-
Add the cooked pasta to the pumpkin sauce pan and toss well to coat. Turn off the heat and serve immediately with a glass of Juliénas.
- Store leftovers separately in the refrigerator for 3-5 days.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Pasta, Entree
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Oil-Free
This post is brought to you by 90+ Cellars, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
Looks delish! Is this coconut milk canned or just the regular one found in the refrigerator? Thank you!
Hi Katie,
Either works! I tested both ways. The full-fat canned coconut milk will be creamiest.
XOXO Lauren
★★★★★
This was soo much better than I had even expected. Such a simple recipe yet packed full of fiber, protein and flavor. The sage really exemplified the dish. I added paprika chicken and peas to my dish and it was super yum. Definitely making again.
★★★★★
Hi! Thanks so much for leaving a comment! So glad you enjoyed it. Yes, sage really works here!!! Love your protein additions!
XOXO Lauren
Delicious fall pasta! I sautéed the garlic in the avocado oil with fresh rosemary and sage. It turned out really well and the leftovers were good too! 🧡
★★★★★
Hi Melissa,
I’m so glad that you enjoyed this! Love the idea of sauteeing the garlic with the herbs– yum!
XOXO Lauren