This rich and creamy bowl of Spicy Pumpkin Pasta is quickly becoming on of my favorite Fall pasta dishes. It starts with a silky-smooth vegan pumpkin sauce seasoned with garlic, sage and nutmeg. I add roasted broccolini, seasoned chickpeas and a sprinkle of dairy-free parmesan for a cozy, melt-in-your-mouth Autumn dinner recipe that comes together in less than 20 minutes!

Busy Autumn nights require healthy but comforting dinners like this plant-based pumpkin pasta! It’s loaded with veggies and cozy Fall flavors like garlic, sage and allspice. At the end of a long day, dinner recipes like this one are great because it’s an all-in-one meal that everyone seems to really love!

I recently made this recipe for my boyfriend and he said he would never guess it was vegan! I love when that happens! Instead of a nut-based cream sauce, I veganized a classic béchamel sauce and added pumpkin, herbs and spices for a seasonal spin.

Béchamel sauce is a French cream sauce that starts by melting butter in a pan with a sprinkle of flour. The combination creates a thick paste known as a roux. I whisk in some plant milk and as the sauce simmers on the stove, it thickens into a glossy, velvety sauce. If you’ve made my Vegan Mac and Cheese or 15 Minute Vegan Gravy recipes, you’ll be familiar with this technique.

Reasons to Love this Cozy Fall Recipe

• 100% vegan and plant forward
• Nut-free and Soy-free
• Great way to get lots of veggies into one meal
• Balanced, nourishing and wholesome

Ingredients to Make Spicy Pumpkin Pasta

Canned Pumpkin – canned pumpkin puree makes this sauce rich and flavorful while adding a good source of vitamin A and fiber!

Fresh Sage + Garlic – I’ve tried this recipe using ground sage and powdered garlic and it’s just not the same. The fresh sage perfumes the creamy sauce with the delicious taste of Fall and crushed garlic adds bold, savory depth.

Allspice, Nutmeg and Red Pepper Flakes – aka warming Autumn spices to compliment the pumpkin with a subtle kick of peppery heat.

Vegan Butter – instead of using nuts to make a creamy sauce, this recipe starts with a vegan version of a classic béchamel sauce. Vegan butter mixed with a little flour creates a roux, or a starchy paste that will thicken the pumpkin sauce.

All Purpose Flour – all purpose flour works best but for a gluten-free option, opt for chickpea flour. See the notes in the recipe card below for tips.

Plant Milk – I like using oat milk because it’s slightly sweet and ultra creamy, but I’ve also made this sauce with unsweetened pea milk and soy milk and they work well too.

Pasta Noodles – a short pasta noodle shape works well for this pasta. Bonus points for curly shapes or noodles with ridges because the added texture helps hold more sauce!

How to Make Vegan Pumpkin Sauce

Making this cozy Fall pasta is super easy and involves just three easy steps!

This is one of my favorite dinners to make during the Autumn months because it has everything you need all in one dish. It’s loaded with fiber-rich carbs, protein, fiber and lots of vitamins and minerals, but it just tastes like a cozy bowl of comfort food.

I start by roasting the broccolini and chickpeas because it makes them intensely flavorful and slightly crispy around the edges.

While the veggies and chickpeas bake, I bring a large stockpot of water to a boil and cook the pasta according to the package directions. Next, I make the creamy pumpkin sauce by combining the vegan butter and flour in a large sauté pan to create a roux, or a starchy paste. Then I add the crushed garlic and fresh sage leaves and slowly whisk in the oat milk and whisk until smooth.

As the sauce simmers, it will thicken right before your eyes! For more on the science of this process works, check out this video! Next comes the pumpkin, allspice, nutmeg and red pepper flakes. I sprinkle in some salt and pepper and then let the sauce simmer until the noodles are done cooking.

Then comes the fun part, putting it all together! I add some of the pasta water to the pumpkin sauce to help make it silky and smooth, then I add the roasted broccolini, chickpeas and pasta noddles. After a few minutes of simmering, the sauce becomes glossy and thick and easily clings to every noodle.

I like to serve a hearty potion of this pasta in a big bowl topped with some vegan parmesan cheese and lots of black pepper on top!

It’s a cozy, comforting dinner that everyone will love!

Recipe FAQs

Fresh or canned pumpkin?

Canned pumpkin works very well here, though feel free to roast or steam fresh pumpkin and puree it in a blender like this one if desired. I appreciate the convenience of canned pumpkin and tend to use a lot of it this time of year. Libby’s and Thrive Market make high quality options, so those are my go-tos!

What other veggies are good in this pasta recipe?

I love using sautéed mushrooms, broccoli, peas and/or garlicky sautéed kale in this recipe when I’m in the mood to change it up! You can also add crispy baked tofu or vegan chicken to make it even more filling if desired.

How can I Make this Pumpkin Pasta Gluten-Free?

Opt for gluten-free noodles and swap the all purpose flour for chickpea flour. Chickpea flour has a slightly nutty flavor so it will be little different but still very tasty! You may want to add a touch of maple syrup to the sauce to taste to balance the flavor. Do not use almond or coconut flour for this.