Creamy Pumpkin Pasta (Vegan)

Creamy Pumpkin Pasta.  I shared a recipe on my Facebook page the other day for a Pumpkin Pasta from Eat Good 4 Life.

It looked so good I knew I had to try and come up with a vegan and gluten free version of her pumpkin pasta recipe.  The addition of coconut milk and cayenne in my pumpkin pasta recipe really makes it special.  Pumpkin is so great in savory recipes, not just in sweet recipes.


Creamy Pumpkin Pasta - My Whole Food Life

I used brown rice pasta in my healthy pumpkin pasta recipe to make it gluten free.  This hearty pumpkin pasta recipe is very inexpensive to make and also very filling.

Creamy Pumpkin Pasta

Creamy Pumpkin Pasta

Prep Time 5 min Cook Time 10 min Serves 5 servings     adjust servings

A creamy and delicious pasta that can be made in under 20 minutes.


  • 1 pkg brown rice spaghetti
  • 2 cups pumpkin puree
  • 1 can full fat coconut milk (you can probably sub almond milk, but it will be less creamy)
  • 3-4 garlic cloves minced
  • 1/2 tsp cayenne
  • 1/2 tsp cinnamon
  • salt to taste


  1. Cook the pasta according to the package instructions.
  2. Combine all the ingredients except the pasta in a blender and blend until smooth.
  3. Pour sauce over cooked pasta and serve immediately or refrigerate for later.


Recipe Notes

Should last for about a week in the fridge. You can add some chopped green onions on top for garnish and a bit of an onion flavor.


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26 thoughts to “Creamy Pumpkin Pasta (Vegan)”

  1. I love your recipes and blog....They have helped some much..... Wishing you and your family a lovely holiday and a wonderful New Year
    1. It didn't taste coconutty to me. You can always sub the coconut milk for almond milk, but it will have a slightly less creamy texture.
  2. This was delicious! Creamy with 1 cup of almond milk in it. Super spicy! I even went down to 1/4 tsp cayenne. Whew! But I am a weeny when it comes to spicy things. Thanks for the recipe!
  3. Loved this! I did add about a half cup of the pasta water to thin it a tiny bit - then added lean turkey breast chunks and peas to it to make a whole meal. Yummy!
    1. Thanks! We served it over warm pasta. You can use a microwave to gently re-heat it or just re-heat in a saucepan. You may need to add a tiny bit of milk when you re-heat it. The sauce can tend to thicken once stored.
  4. My husband and I ate this last night and we both had the same opinion: It was weird but not in a bad way, it didn't leave us wanting more. It was good, but I wouldn't make it again.
    1. I have to agree.....I just made this for tonight's dinner and I'm not at all excited about it. I probably would mix some veggies in it next time: red/yellow peppers, sugar snap peas, pearl onions, and personally, if I wasn't feeding non spice loving people, I'd throw some red pepper flakes in. I appreciate this blog and all the recipes. Sometimes they strike your fancy and sometimes they don't, but you won't know until you try. Peace and well being.

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