This easy vegan pumpkin pasta with spinach and sundried tomatoes is sure to be a new favorite vegan dinner idea for all! Top 8 Allergen Free Option.
If you have never had pumpkin pasta you are missing out! This delicious vegan pumpkin pasta is so creamy and comforting you will wonder why you haven’t tried it before.
Pumpkin puree provides a creaminess to the pasta sauce similar to what you would look for with an alfredo, but with whole foods.
No matter your preferences, if you like pumpkin, then you will love with delicious vegan fall dinner idea.
Added into this delicious vegan pumpkin pasta is spinach and sundried tomatoes for a really healthy and well balanced dinner idea that can double as a dish for your fall holiday parties.
It’s loaded with flavor and sure to be a hit.
Finally, you have the option to add in some vegan sausage if you want.
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Frequently Asked Questions
Can I make this Top 8 Allergen Friendly vegan pumpkin pasta?
Yes. Omit the optional sausage. Make sure you are using a gluten free pasta and that you have a soy free vegan butter.
We like Earth Balance Soy free in the red tub.
And use our recipe for vegan parmesan cheese with sunflower seeds or the Follow Your Heart vegan parmesan cheese.
Doing this, you will have a completely Top 8 Allergen Free vegan pumpkin pasta recipe.
Depending on your allergies, you may be able to find a vegan sausage that works for you; however, the ones we have seen either have gluten (Field Roast) or soy (Tofurkey) or coconut (Beyond). Depending on your needs, you could use one if it is safe for you.
Alternatively you could use a plant based alternatives to the meat.
Can I swap out the vegan sausages for something else?
Whether you don’t hand any on hand or you don’t do meatless alternatives, there are still many plant based options you have here.
For starters, you could completely omit and instead, just have the pasta and creamy sauce.
Alternatively, you could saute in some mushrooms, like portobellos or oyster mushrooms.
You could even just use some canned chickpeas, crispy tofu pieces or seitan strips.
There are a lot of possibilities. We’d recommend seasoning whatever you are using with at least salt and pepper.
Should I use canned or fresh pumpkin puree for vegan pumpkin pasta?
The choice is yours. Fresh is always better; however, canned pumpkin puree works just as well and is faster if you don’t have any fresh puree on hand.
Can I swap the pumpkin puree with other squash purees?
Absolutely. One that is commonly used is butternut squash puree. It’s a bit sweeter than pumpkin so you may want a bit more spices to adjust the flavor. Try it out for yourself and adjust accordingly.
Can I prep this vegan pumpkin pasta ahead of time?
Absolutely, this pasta can be completely made in advance and stored in an air tight container in the fridge for up to 5 days. Warm before serving.
You may have to add another splash of oat milk to have it really saucy again and not just sticking to your noodles.
Can I freeze the sauce?
Another option is that you can only make the sauce and freeze it. It would last 3 months if stored in a freezer safe bag or container.
We would recommend that you only make the sauce portion and hold off adding any vegan sausages (or alternatives) and the spinach until the day you are ready to use. Then you just had to add those two and cook up some pasta.
Do I have to use fettuccine pasta?
Nope! You can use whatever pasta you want. In fact, some tubular pasta like macaroni or shell shapes are great to hold in the creamy sauce.
Just ensure that whatever you choose does not have egg in the pasta.
What sides to serve with this vegan pumpkin pasta dish?
There are endless possibilities but a side salad and some bread are great starting points.
Here’s some bread ideas:
- Vegan Italian Cheesy Bread Rolls (photo shown above)
- Vegan Garlic Bread
- Easy Vegan Dinner Rolls
What are other vegan pasta dishes I should try?
Who doesn’t love pasta? Especially in colder months, it can be a total comfort food. Here’s some more delicious vegan pasta dishes:
- The Best Vegan Lasagna
- Vegan Alfredo
- Vegan Cheesy Hamburger Helper Skillet
- The Best Vegan Mac and Cheese
- Spinach and Walnut Pesto Pasta
- Vegan Carbonara
- Vegan Creamy Broccoli and Chickpea Pasta
And if you are looking for some cold pasta ideas, try out:
Pin this Vegan Pumpkin Pasta with spinach and sundried tomatoes for later:
Vegan Pumpkin Pasta with Spinach and Sundried Tomatoes
Ingredients
- 8 oz fettuccine noodles (can swap for other noodles, use Gluten Free if needed)
- 2 vegan sausages, sliced and quartered, OPTIONAL (we used Field Roast Apple Sage)
- 2 tablespoon vegan butter, (can sub for veg stock if oil free)
- 1 sweet onion, chopped
- 1 sprig fresh thyme, leaves removed (sub for ⅛ teaspoon dried thyme)
- 3 large fresh basil leaves, chopped fine (sub for ⅛ teaspoon dried basil)
- 3 large fresh sage leaves, chopped fine (sub for ¼ teaspoon dried sage)
- ¼ teaspoon cinnamon
- ⅛ teaspoon ground ginger
- ⅛ teaspoon nutmeg
- ⅛ teaspoon cloves
- ⅛ teaspoon sea salt
- ⅛ teaspoon fresh cracked black pepper
- ⅛ teaspoon cayenne, optional
- 4 cloves garlic minced
- ¼ cup sundried tomatoes, chopped
- 1 cup oat milk
- 1 cup pumpkin puree
- 2 heaping cups spinach, roughly chopped
- ¼ cup vegan parmesan Cheese, divided (use link or store bought)
Instructions
- Bring a pot of salted water to a boil and then cook pasta according to the instructions.
- While waiting for it to boil, chop all vegetables: onion, garlic, sundried tomatoes, spinach, herbs, and vegan sausages if using.
- If making vegan sausages, cook them according to package instructions in a separate skillet.
- Add in vegan butter to a large skillet over medium heat and let melt.
- Once melted, add in onions and let cook until translucent, about 3-4 minutes.
- Add in spices and fresh herbs and stir to combine. Let it cook for 1 minute until fragrant.
- Add in garlic and sundried tomatoes. Stir and let cook for 1 minute.
- Pour in oat milk and pumpkin and stir, cooking 2 minutes..
- Add spinach and half the parmesan. If using, add cooked sausages. Stir. Let cook until completely wilted. About 3-4 minutes.
- Taste and add more salt and pepper to taste if necessary.
- Add drained, cooked noodles to the sauce and stir.
- Remove from heat and top with remaining parmesan.
- Serve with some nice crunchy vegan garlic bread.
Video
Notes
Nutrition
Let’s see your creations!
Share to Instagram and tag us @makeitdairyfree so we can see and share it!
This post was first published on 11/13/19 and updated to add video on 10/9/2020.
Nancy O'Toole
I didn’t know what to expect but somehow knew this would make me happy…and boy, it did not disappoint!! I’ll be making this on repeat for the next several months, it’s so incredibly creamy and delicious! (I will, however, cut back on the nutmeg and cloves)
LarishaBernard
So glad you gave it a try!
Sally
This was so delicious! The blend of spices, along with the pumpkin, was just perfect. I added Beyond hot Italian sausages and I thought that worked well. I’ll definitely be making it again.
Thank you for sharing all your great recipes!
LarishaBernard
great addition!
Barbara Jean Parland
Very easy and very tasty
Danielle Dixon
Andrew and Larissa,
This is a 5 star dish!!!
I cooked the recipe a few nights ago and it was amazing. I also added a hint of coconut sugar. It was very tasty.
Sidenote: I left a comment earlier and am not sure if it saved to the blog.
I also want to reiterate my appreciation for the two of you, and the time and effort you put into creating these very special vegan meals.
They are always amazing and never lack in flavor or aesthetic.
You guys are the BEST!!
Keep up the great work.
LarishaBernard
So happy to hear that! We appreciate you taking time to leave a review. Have a great week!
Danielle Dixon
Andrew and Larisha,
My apologies for misspelling Larisha’s name.
Autocorrect wouldn’t let me be great.
Thank you again for sharing your recipes.
LarishaBernard
No worries. It autocorrects us too LOL
Danielle Dixon
I cooked this dish a few days ago and it was amazing. I also added a hint of coconut sugar. It was very tasty. Make It Dairy Free is one of my favorite blogs. This Husband and Wife duo are very relatable and they make awesome recipes. Best of all. They’re VEGAN. At the top of 2020, I began taking small steps to practice a plant based and vegan lifestyle, and their recipes have made the transition very manageable. I am a firm believer in swapping ingredients to fit recipes to taste buds and healthier options. It is really important to me to find dairy free products at my local stores and you guys always introduce me to new things.
Andrew and Larissa,
I appreciate your time and effort in preparing and sharing your special vegan recipes with us.
Thank you!!!
-Danielle
LarishaBernard
You’re too kind, thank you
Kelly Espinosa
I’ve made this dish a couple of times already! My boyfriend and I are huge fans of this recipe. Surprisingly, my boyfriend isn’t much of a pumpkin lover but he really loves this one. Thanks for inspiring me to cook this delish. I’ll surely be making this for this holidays! 🙂
LarishaBernard
So happy to hear that! We appreciate you taking time to leave a review. Have a great week!
Monique Anderson
This dish is surprisingly delicious. My teenage daughter is a very picky eater and had seconds. It is the perfect Fall dish. It will impress your non-vegan friends.
LarishaBernard
We’re so excited that you loved the recipe! Thanks for taking time to leave a comment, we appreciate that so much! We know it’s hard to impress teenagers, so it’s a win for sure!
amel sm
Nice post
LarishaCampbell
Thank you!