This Penne with Creamy Vegan Pumpkin Sauce comes together in just 20 minutes! It's a creamy and delicious plant-based dish, perfect for weeknight meals or an easy Thanksgiving side dish.
Have you ever had pumpkin mac and cheese? Because this Penne with Creamy Vegan Pumpkin Sauce is basically pumpkin mac and cheese, but elevated just a little. It's creamy and pumpkiny and cheesy and delicious. With a bit of a kick from red pepper flakes and fresh flavor from a garnish of rosemary.
And the best part: you can make it in just 20 minutes! It's a great weeknight, last-minute meal.
Jump to:
Why I love Penne with Creamy Vegan Pumpkin Sauce
- Dietary needs - this dish vegan, dairy-free, oil-free, and sugar-free. It can easily be made gluten-free by using gluten-free pasta
- Fall flavors - pumpkin is a delicious fall veggie with a rich sweet flavor
- Super quick - you can make this dish in just 20 minutes, it's perfect for a quick weeknight dinner!
Ingredient Notes
- Penne: Use a penne pasta of your choice (or whatever shape you'd like, really). For some extra protein use a bean-based pasta. And for a gluten-free dish choose a gluten-free pasta.
- Pumpkin Puree: Canned pumpkin is perfect here. If you're feeling extra, you can roast and puree a pumpkin yourself.
- Vegan Yogurt: I love coconut yogurt, and that's what I used in this dish. Almond or cashew yogurt are perfect too. You should be able to find all these varieties in the vegan section of your local grocery store.
- Garlic
- Nutritional Yeast: Nutritional yeast is a yellow flaky spice that gives a cheesy flavor. You should be able to find this in or near the spice aisle.
- White Wine Vinegar
- Red Pepper Flakes: If you don't like spice, feel free to use less or none at all.
- Fresh Rosemary: This is optional, but it makes a great garnish.
How to make Penne with Creamy Vegan Pumpkin Sauce
Step 1. Cook the pasta according to the package directions, until al dente. Reserve 1 cup of the pasta water before draining.
Step 2. In a large pot, heat the pumpkin puree, garlic, yogurt, nutritional yeast, vinegar, and red pepper flakes over medium low heat. Stir to combine. Cook until the sauce is warm.
Step 3. Add the pasta to the sauce and toss to coat.
Step 4. Add ½ cup of the reserved pasta water. Taste and add more pasta water to adjust the texture, if desired.
Step 5. Season generously with salt and garnish with the rosemary. Enjoy!
Frequently Asked Questions
Yes! Choose a gluten-free pasta that is made from brown rice, lentils, chickpeas, etc.
I used GT's Coconut Yogurt for this dish. I like it because the only ingredients are coconut and water. But there are many vegan yogurt options available at normal grocery stores. When choosing a vegan yogurt look for minimal added gums or other additives.
If you use a bean-based pasta, you'll get plenty of protein from the pasta. Otherwise, I suggest pairing this dish with a protein like tofu or tempeh and a veggie.
Recipe Prayer
Thank you God for this delicious and easy meal. Thank you for giving us food to put on our table. Amen.
More Vegan Pasta Recipes
Tried this recipe?
Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
📖 Recipe
Penne with Creamy Vegan Pumpkin Sauce
Ingredients
- 12 Ounces Penne I used chickpea pasta
- 7.5 Ounces Pumpkin Puree ½ can
- ¾ Cup Non-Dairy Yogurt
- 3 Cloves Garlic sliced
- 2 Tablespoons Nutritional Yeast
- 1 Tablespoon White Wine Vinegar
- ¼ Teaspoon Red Pepper Flakes
- Fresh Rosemary for garnish
Instructions
- Cook the pasta according to the package directions, until al dente. Reserve 1 cup of the pasta water before draining.
- In a large pot, heat the pumpkin puree, garlic, yogurt, nutritional yeast, vinegar, and red pepper flakes over medium low heat. Stir to combine. Cook until the sauce is warm.
- Add the pasta to the sauce and toss to coat.
- Add ½ cup of the reserved pasta water. Taste and add more pasta water to adjust the texture, if desired.
- Season generously with salt and garnish with the rosemary. Enjoy!
Notes
Nutrition
Nutrition information is an estimate.
Comments
No Comments