We’re taking pantry cuisine to another level with this creamy dairy-free pumpkin pasta! The recipe is a delicious savior when you don’t have time to go to the store, if the power goes out, or if you’re simply craving some comforting flavor right now. It was originally created by Robin Robertson, a prolific cookbook author who is famous for incredibly fast and simple vegan recipes. But we’ve recently added several wonderful options and tips.
Why You’ll Love this Creamy Dairy-Free Pumpkin Pasta
- Quick & Easy: The sauce is whipped up while the pasta cooks, so it all comes together in 15 minutes or less.
- Pantry Solution: You can certainly add some fresh ingredients, but as written, the entire recipe can be made purely from your shelf-stable supplies.
- Comforting Flavor: Pumpkin isn’t just for sweets. It can provide a rich base to savory herbs and aromatics for a dinner-worthy pumpkin pasta sauce that both kids and adults will love.
- Allergy-Friendly: This recipe is naturally vegan, and can easily be made gluten-free and top allergen-free.
Garnish Options
This creamy dairy-free pumpkin pasta pairs wonderfully with a whole range of complementary garnishes.
- Roasted Chickpeas: Drain and rinse a can of chickpeas. Pat them very dry and place them in a wide pan with high sides. Toss with olive oil and a couple pinches of salt and garlic powder and shake the pan so they are in a single layer. Roast at 400°F for 20-30 minutes, or until golden and crispy. Sprinkle on each serving for additional plant-based protein.
- Italian Sausage: Sauté 1 to 2 sausages in a pan, breaking them up as you stir them. Drain any excess fat before stirring the sausage into your dairy-free pumpkin pasta. Mild, spicy, or sweet sausage pairs well with the pumpkin and herbs. Use plant-based sausage if you want to keep the dish vegan.
- Pancetta or Bacon: Dice the meat and cook in a pan until crispy. Remove the cbits with a slotted spoon and sprinkle them on top of the sauce as a salty, crunchy garnish. Use plant-based bacon if you want to keep the dish vegan.
- Nuts or Seeds: Measure out 1/2 cup chopped walnuts, whole pine nuts, or whole pumpkin seeds. Gently toast them in a pan over low heat until they just barely turn fragrant and not a moment longer. Top each serving with 2 tablespoons of the nuts or seeds. The optional toasted nut or pumpkin seed garnish adds both plant-based protein and healthy fats.
- Parmesan Alternative: See our guide to the Best Dairy-Free Parmesan Cheese for recommendations.
- Fresh Herbs: Top with fresh basil
Recipe FAQs
Is the Broth Base Necessary?
You can substitute a vegan broth or stock for both the broth base and the water. If you want to use lite coconut milk, the broth base is recommended, but you can always omit it and season to taste. You will need to add more salt, and I would add a teaspoon of apple cider vinegar if the pumpkin flavor seems to intense.
Can I Use Dairy-Free Milk for the Liquid?
You can! Just make sure the type you use is unsweetened and plain. I think coconut milk beverage works great in this recipe and I also like cashew milk. But you might like another type.
Can this Creamy Dairy-Free Pumpkin Pasta be Frozen?
The sauce does keep well in the freezer. Just gently reheat it in a saucepan over medium-low heat. I would make the pasta fresh, as it doesn’t tend to freeze well.
What’s the Point of the Pasta Water?
The pasta water contains starches from the pasta that will help the sauce cling to the pasta. You can use the reserved pasta water for part of the water in the sauce, or simply add a little at the end if your sauce becomes thick.
Can I Use Fresh Garlic and Onion?
Of course! I would heat a couple teaspoons of olive oil over medium-low heat and add 2 minced garlic cloves. Sauté for just a minute or two, and then add 1/2 diced yellow or white onion. continue to sauté for 3 to 5 minutes, or until the onion is translucent. This version would not be oil-free.
How Can I Increase the Protein?
I have some protein options in the garnishes above, including the chickpeas, sausage, bacon or pancetta, and nuts. But another option is to use a high-protein pasta. There are several wheat-based protein pastas on the market, but legume-based gluten-free pastas are also great. I personally like lentil pasta.
Special Diet Notes: Dairy-Free Pumpkin Pasta
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, soy-free, vegan, and vegetarian. It’s also oil-free. Just be sure to choose broth base, pasta, and garnishes (above) that suit your dietary needs.
Dairy-Free Pumpkin Pasta
Ingredients
Method
- Cook the pasta according to the package directions, but reserve some of the pasta water when you drain it.
- In a medium saucepan, combine the pumpkin, water or coconut milk, broth base, sage, garlic powder, and onion powder. Place the pan over medium heat, and cook until smooth and hot.
- If the sauce becomes too thick, whisk in some of the reserved pasta water.
- Season the sauce with salt and pepper, as desired.
- Toss the cooked pasta with the sauce. Serve topped with walnuts or dairy-free parmesan (if using).
Nutrition
Notes
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