Entrees, Fall Recipes, October Inspiration, Vegan Food

Creamy Pumpkin Pasta (Vegan + Gluten-Free)


This creamy pumpkin pasta is vegan and gluten-free and hardly takes any time at all to whip up. It’s perfect for serving to friends because this makes a good size batch, but it also keeps well so you can have leftovers throughout the week. This has quickly become one of my most popular pasta recipes!

PS: for more easy & delicious pasta recipes, check out my cookbook Liv B’s Vegan on a Budget!

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Creamy Pumpkin Pasta (Vegan + Gluten-Free)

  • Author: Liv B
  • Total Time: 20 minutes
  • Yield: 4 servings


The creamiest dreamiest crowd-pleasing pumpkin pasta!


1 tbsp olive oil
2 cloves garlic, minced
400 mL can of full-fat coconut milk
3/4 cup unsweetened plain coconut yogurt
13/4 cups pumpkin puree
2 tbsp nutritional yeast
1/2 tsp ground cayenne pepper
1 tbsp lemon juice
1 tbsp maple syrup
salt & pepper to taste
300 g brown rice pasta (or wheat pasta if you’re not gluten-free)


  1. Boil pasta until cooked, then drain and add to pasta sauce. Cook another few minutes, then serve.
  2. Meanwhile, saute the garlic in olive oil over medium heat for 2 minutes.
  3. Add coconut milk, coconut yogurt, pumpkin puree, nutritional yeast, cayenne, lemon juice, maple syrup, salt and pepper. Stir to combine. Lower heat and simmer for 10 minutes, stirring occasionally so it doesn’t stick.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes


  1. I don’t normally like creamy pasta sauces, and I find this recipe absolutely delicious! Husband loves it too!

    When I don’t have coconut yogurt on hand I substitute 3/4 cup plant “buttermilk” (1tsp vinegar in measuring cup, then fill to 3/4 cup mark with plant milk and let sit for 5+ minutes).

  2. This is an amazing recipe. I think I’ve made this about three times in the last two months. Even when I didn’t have coconut yogurt on hand, it was still very creamy, savory, and comforting. I like to add white beans in with the pasta and sauce (along with veg like broccoli, carrot, zucchini on the side.) Red pepper flakes on top with a slice of toasted bread. The sauce doesn’t take a long time to come together so it makes for a nice weeknight meal. Leftovers taste great as well. So good!

  3. This recipe is so easy. When I am tired I make a big batch and have it in the fridge for the week and it’s so comforting. I’ve made it at least fifteen times already and will continue to.

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