Facebook-square Pinterest-square Instagram

Creamy Pumpkin Pasta

This post may contain affiliate links.

Make this ultimate fall pasta dish in just 25 minutes! My Creamy Pumpkin Pasta is about to become your new favorite; it features silky pumpkin puree, combined with garlic, sage, and rich cashew cream. The Panacheeza dairy-free parmesan adds a delicious cheesy flavor, and it's finished off with a crunchy walnut topping for a satisfying crunch. 
Jump to Recipe Print Recipe

Creamy Pumpkin Pasta

Admittedly, I am not typically the biggest pasta fan, but the second it gets cold outside, the chilly weather makes me crave it (which is lucky for my pasta obsessed husband!) This Creamy Pumpkin Pasta has all the deliciousness your belly has been asking for, and its luscious dairy free sauce will have you licking the bowl! The recipe combines the rich, silkiness of cashew cream, pumpkin puree, garlic, and a touch of sage and nutmeg for a flavor-packed, comforting dish. This pasta would not be complete without the crunchy topping made from none other than my favorite dairy-free parmesan from Panacheeza, fresh herbs and walnuts. If you’ve never tried Panacheeza before, you’re in for a treat because unlike other vegan cheese options, this dairy free parm is made from just five whole ingredients, is totally oil free, tastes just like the real deal, and truly takes any recipe from good to great!

Whether you’re looking for a quick weeknight dinner or something meal-prep friendly, this creamy pumpkin pasta is ready in just 25 minutes, making it an easy and delicious choice for the fall season. I’ve been making versions of this pasta for awhile now and nothing is quite as delicious as this one – the savory crumble topping is my newest addition, and really does take it to another level. This recipe makes four hearty servings and could easily be doubled if feeding more! Give it a try during the holidays and you’ll have everyone asking for the recipe.

Creamy Pumpkin Pasta Ingredients

This delicious fall-inspired pasta dish comes together with wholesome ingredients and a lot of flavor.

  • Panacheeza Dairy-Free Parmesan: This is what gives the dish that cheesy flavor without any dairy. It blends perfectly into the pumpkin sauce, making it rich and savory. Order HERE and get 10% OFF with my code JACKFRUITFUL.
  • Pumpkin Puree: The base of the creamy sauce brings a naturally sweet and velvety texture. You could make your own pumpkin puree or use store-bought; just make sure you don’t buy pumpkin pie filling!
  • Pasta of Choice: The great thing about this creamy pumpkin pasta recipe is its versatility. Choose your favorite pasta, gluten free if desired, to pair with the rich, velvety sauce. I find that anything with a bit of texture and shorter works best!
  • Pasta Water: Keep some of the water from your cooked pasta for the sauce later on. The starchy water from cooking the pasta helps thin out the sauce while also adding creaminess. 
  • Tomato Paste: A small amount of tomato paste adds depth and richness to the sauce, balancing the sweetness of the pumpkin puree with its concentrated umami flavor. 
  • Unsweetened Plant Based Milk: Adds the perfect level of creaminess to the creamy pumpkin pasta without the heaviness of dairy. Whether you use almond, oat, soy, or cashew milk, it blends smoothly into the sauce, helping achieve that velvety texture while keeping the dish light. Choosing unsweetened milk ensures that no extra sweetness is added, allowing the savory flavors of the pumpkin, garlic, and sage to shine.
  • Cashew Cream: These nuts are known for their creaminess and ease of manipulation. They are an amazing source of protein for for this creamy sauce. It’s a perfect dairy-free alternative to traditional cream.
  • Fresh Garlic & Onion: These aromatics build the flavor foundation of the sauce and bring out the savory notes of the pumpkin.
  • Sage & Nutmeg: Warm spices that perfectly complement the sweetness of the pumpkin and create a cozy fall flavor. Sage is certainly one of my favorite herbs for this time of the year especially when paired with a creamy base!
  • Tapioca Flour or Arrowroot Powder: These thickeners help give the sauce a luxurious texture without needing dairy or heavy cream.
  • Baby Spinach: Adds color and nutrients, wilting perfectly into the creamy sauce.

Savory Walnut Topping Ingredients

  • Walnuts: Add a satisfying crunch and a slightly earthy flavor to this creamy pasta. Rich in healthy fats, protein, and omega-3s, they provide a hearty texture that contrasts nicely with the smoothness of the pumpkin sauce. Toasting the walnuts elevates their flavor, making them a perfect topping for this comforting dish.
  • Panacheeza Dairy-Free Parmesan: Panacheeza Dairy-Free Parmesan is the ultimate dairy-free cheese for this pasta dish! It adds a cheesy, savory punch without any dairy, enhancing the richness of the sauce and providing a delicious, golden crust to the walnut topping. It’s a must-have for anyone looking to keep this recipe vegan while still enjoying that classic parmesan flavor.
  • Italian Seasoning: A blend of dried herbs like oregano, basil, thyme, and rosemary, Italian seasoning adds warmth and depth to the savory walnut topping. 
  • Garlic Powder: Garlic powder delivers a subtle, savory flavor to both the pasta and the walnut topping. It blends seamlessly into the dish, enhancing the overall taste without being overpowering.

How to Make Creamy Pumpkin Pasta

Cook Your Pasta

Start by boiling your pasta of choice according to package instructions. Reserve some pasta water to help thin out the sauce later.

Prepare the Sauce

In a large skillet over medium heat, sauté the diced onion and garlic until fragrant. Add pumpkin puree, pasta water, plant-based milk, and cashew cream. Stir in Panacheeza dairy-free parmesan, sage, nutmeg, salt, and black pepper to taste. Let it simmer gently, and add your thickener (tapioca or arrowroot powder) to get that perfect consistency.

Finish the Dish

Stir in the baby spinach and let it wilt. Fold in your cooked pasta and let everything meld together. Meanwhile, prepare the savory walnut topping by toasting the chopped walnuts in a small pan over medium heat, then add Panacheeza dairy-free parmesan and seasonings. Plate the pasta and sprinkle generously with the walnut topping. Serve hot and enjoy!

The Best Type of Pasta to Use

You can truly use any pasta for this recipe as it’s super versatile and dare I say, more about the sauce than the pasta?! However, I love short varieties like fusilli, penne, or rigatoni that have texture as they hold onto the sauce really nicely. You can use either gluten free or regular pasta to make this meal.

Ways to Customize Your Creamy Pumpkin Pasta

There are so many delicious ways to customize this creamy pumpkin pasta to make it your own! Here are a few ideas:

  • Add Protein: For a heartier dish, add plant-based protein like chickpeas, tofu, or tempeh. You can also add vegan sausage for a savory twist that pairs beautifully with the creamy pumpkin pasta sauce.
  • Spice It Up: If you like a bit of heat, sprinkle in some red pepper flakes or add a dash of sriracha to the sauce. This will balance the sweetness of the pumpkin puree and bring extra warmth to your dish.
  • Extra Creaminess: Want it even creamier? Replace the plant-based milk with full-fat coconut milk, or add a little vegan cream cheese for an even richer sauce.
  • Leafy Greens: Stir in more veggies like kale, arugula, or baby spinach for added texture, nutrients, and color. These greens wilt perfectly into the creamy pumpkin pasta sauce and boost the overall nutrition.
  • Toppings: Amp up the flavor and texture and add roasted pumpkin seeds or toasted walnuts for a satisfying crunch.
  • Herbs & Spices: Fresh herbs like sage, rosemary, or thyme will complement the pumpkin sauce perfectly. Don’t be afraid to experiment with spices like cumin, paprika, or ground black pepper to add depth to the flavor.

What to Serve With Pumpkin Pasta

This pumpkin pasta recipe pairs perfectly with a simple side salad or with crusty gluten-free bread to soak up the creamy sauce. You can also top the dish with more Panacheeza parmesan for added cheesiness!

How to Store Leftover Pumpkin Pasta

Leftovers? No problem! Store your pumpkin pasta in an airtight container in the fridge for up to 4 days. To reheat, simply warm it on the stove over medium heat, adding a splash of reserved pasta water or plant-based milk to bring back the creaminess. This dish is perfect for meal prep, as the flavors deepen even more the next day!

Why You’ll Love This Creamy Pumpkin Pasta

You’ll love this Creamy Pumpkin Pasta because it’s quick and easy to make, taking just 25 minutes from start to finish. It’s perfect for meal prep, allowing you to enjoy cozy fall flavors all week long. Made with Panacheeza dairy-free parmesan, the pasta is creamy, cheesy, and completely plant-based, making it a fantastic option for vegans or anyone avoiding dairy. 

Did you try this recipe? Make sure you leave a rating and review below!

Try these delicious recipes featuring Panacheeza next:

Parmesan Crusted Cauliflower Wings

Dairy Free Parmesan Bagel Bites

Dairy Free Mexican Street Corn Dip

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

Learn More

Get the Jackfruitful Meal Planner !

Say goodbye to meal time stress with the Jackfruitful Meal Planner! Get a weekly custom meal plan, grocery list, and access to exclusive recipes, tutorials, at-home workouts and more!
Learn More!

All your favorite Layered Salads from Jackfruitful Kitchen are now a FREE eBook!

Enter your email below and then check your inbox for the goodies.

Related Posts

Join my mailing list to get the latest recipes first!

Jackie Akerberg

Creamy Dairy-Free Pumpkin Pasta

5 from 2 votes
Print Recipe Pin to Pinterest!
Make this ultimate fall pasta dish in just 25 minutes! My Creamy Pumpkin Pasta is about to become your new favorite; it features silky pumpkin puree, combined with garlic, sage, and rich cashew cream. The Panacheeza dairy-free parmesan adds a delicious cheesy flavor, and it's finished off with a crunchy walnut topping for a satisfying crunch. 
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course, Pasta

Equipment

  • stove

Ingredients
  

Pasta Ingredients
  • 16 oz pasta of choice, cooked and cooled (reserve pasta water)
  • 1 small red or yellow onion, diced
  • 5 garlic cloves, minced
  • 1 tbsp tomato paste
  • 13.5oz can pumpkin puree
  • ½ cup pasta water
  • ½ cup plain unsweetened plant based milk
  • ½ cup cashew cream
  • ⅓ cup Panacheeza parmesan, plus more for topping
  • 1 tsp dried sage
  • 1 tsp fine kosher sea salt
  • black pepper, to taste
  • ⅛ tsp nutmeg
  • 1-2 tbsp tapioca flour, cornstarch or arrowroot powder + 3 tbsp water
  • 3 oz baby spinach
Savory Walnut Topping Ingredients
  • ½ cup walnuts, very finely chopped
  • 2 tbsp Panacheeza parmesan
  • ½ tsp Italian seasoning
  • ½ tsp garlic powder
  • ¼ tsp sea salt

Method
 

  1. Heat a large heavy bottomed skillet over medium low heat and sauté the onion and garlic until tender and fragrant, adding a splash of cooking oil or water as needed to deglaze. Add in the tomato paste, and sauté for 30 seconds to caramelize. Pour in the pumpkin puree, pasta water, milk and cream. Stir to combine.
  2. Add in the Panacheeza parmesan, sage, sea salt and nutmeg and stir. Reduce heat to low and simmer, seasoning to taste with salt and pepper. Combine the tapioca flour and water and slowly pour into the sauce, stirring until a desired thickness is reached. Add in the spinach and simmer until wilted.
  3. While sauce is cooking, heat a small cast iron or non stick skillet over medium low heat and add in the chopped walnuts. Toast for 5-6 minutes until golden and fragrant. Add in the Panacheeza parmesan, spices and sea salt and stir to combine. Remove from heat.
  4. Pour the cooked noodles into the sauce and gently fold to coat. Serve hot, topped with a sprinkle of the savory walnut topping.

Notes

For a richer and more decadent sauce, replace the plant based milk and cashew cream with a 13.5 oz can full fat coconut milk.

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

Did you make this recipe?

Let us know how it was!
Related posts

4 Responses

  1. 5 stars
    Love this pasta dish! I have made it twice now and delicious, especially love the walnut topping and I am not even a fan of walnuts. Thanks for sharing.

    Reply

  2. 5 stars
    Love all your recipe
    They are so delicious 😋
    And healthy too
    With lots of love and hugs to you and your recipe

    Reply
5 from 2 votes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Want Jackfruitful Recipes sent right to your inbox?

Subscribe by submitting your email!