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There are few things I look forward to more than autumn. With the crisp breezes, fire-lit nights, and endless comfort food and drinks, there seems to be a shift towards relaxation, and this pumpkin pasta is the perfect addition.
Some of my most treasured memories of autumn include bottomless crockpots filled with spiced apple cider, corn maze adventures, and going hiking every possible moment when the leaves begin to change.
When the stores start selling all my favorite seasonal ingredients, I immediately start creating recipes in my mind of all new combinations, and start experimenting in the kitchen!
Pumpkin, an autumn necessity, is such a diverse food–though it’s always famed in lattes or pastries, my favorite way to eat it is much more savory, still with a hint of sweet!
How To Make The Pumpkin Sauce!
You’ll love the unique flavors in this recipe, the pumpkin is mixed with sweet, creamy coconut milk and vegetable broth to create a perfectly thick, comforting sauce. You could almost call this a vegan pumpkin mac n’ cheese!
Adding nutritional yeast (a delicious, vitamin-infused ingredient that has an amazing cheesy/nutty flavor) really completes the recipe and gives it a rich aroma.
I’ve tried many variations of this with various spices and flavorings, and finally decided on my favorite ingredients.
With so many strong flavors, it’s important to let them remain subtle enough to now overpower the others.
Sweet And Savory Pasta
Adding spices like sage, thyme, nutmeg and cinnamon will give this pumpkin pasta that savory-sweet fragrance, really making this a dish-to-impress!
If you are making this for guests, I just know they’ll be blown away!
A great part of this dish is the baked crust! After mixing together the sauce with the cooked noodles, lay everything in a foiled pan and sprinkle with more nutritional yeast, sage, thyme and bread crumbs (I used gluten free).
While it bakes, your house will be filled with all the wonderful aromas of fall!
What I especially love about this pumpkin pasta recipe is that it’s dairy, oil and gluten free (if you use gluten-free bread crumbs and pasta) and made from whole, healthful ingredients!
I also used Banza noodles as they are a bean-based pasta with an amazing, hearty flavor!
I feel good bringing this to gatherings because not only do I know it’s allergen-friendly, but it’s also going to nourish and satisfy everyone!
t’s rewarding to show loved ones how incredible it can be to live a plant-based lifestyle, and what better way than to show them through your cooking!
Pin this for later!
- 8 oz Pasta of Choice
- 1 Can Pumpkin Puree
- 1/2 Diced Onion
- 1/2 Cup Veggie Stock
- 1/2 Cup Coconut Milk
- Pinch Cinnamon
- 1/2 Tsp Ground Nutmeg
- 2 Tsp Rubbed Sage
- 1/2 Tsp Dried Thyme
- 1/4 Cup Gluten-Free Breadcrumbs
- 1-2 Tbsp Nutritional Yeast
- Salt/ Pepper to Taste
- Preheat oven to 350°F . Cook pasta according to package, strain and set aside.
- Add onion to a pan with a splash of water and cook on medium heat until translucent, about 3 to 5 minutes. Add cinnamon, nutmeg, sage, salt, pepper and thyme and cook for another minute or two.
- Add vegetable stock, pumpkin puree and coconut milk, stir well and cook for a minute or two. You can add a splash more veggie stock if you want the sauce thinner.
- Add pasta and coat evenly with pumpkin sauce. Foil an 6x6 baking pan and add pasta to pan.*
- Top with bread crumbs, nutritional yeast, and a bit of extra nutmeg, sage, salt, pepper and thyme if desired. Bake for 10-15 minutes or until top is lightly browned. Enjoy!
*If using a 9x9 baking dish, simply check pasta about every 5 minutes to ensure you notice when browning begins.
Serving Size:1/4 of Pot
Amount Per Serving: Calories: 340