vegan pumpkin pasta

Fettucine Alfredo has been one of my all-time favourite comfort dishes since I was a child. Playing around and creating this fall-inspired replica for our community has been a dream! My children enjoyed every last bite as well and even asked for seconds. Could it get any better?

Are you ready to take the amazing flavour of pumpkin and turn it into a creamy pasta dish?! I know I am! Today’s recipe is creamy, filling, packed with flavour, and comes together in under 15 minutes.

All it takes is a….

Whisk – Boil – Mix – Serve!

vegan pumpkin pasta
In today’s world, we have a huge food waste problem and the Fall season is no different. There are SO many perfectly good pumpkins being tossed into the landfill when they could be donated to shelters, fed to animals, or turned into something as epic as this dish!

*p.s. If you want to learn how to make your very own homemade pumpkin puree, check out our latest blog post here. I promise you, homemade is so much better than the canned stuff and a GREAT way to avoid food waste from all of those “decoration pumpkins”. Woo hoo!


vegan pumpkin pasta

The best part about this healthy dinner recipe is the time: it could take as little as the cooking time on the package of your fettuccine noodles. While the pasta cooks, just whisk, boil, simmer, and then mix it all together! As a busy mom of two energetic little boys, this is a dream!

What you will need to make this Vegan Pumpkin Pasta:

Pumpkin Puree (Fresh or canned – Fresh is always best)

Canned Coconut Milk

Fettucine Pasta


Garlic powder

Check out these other amazing fall inspired dinner recipes!

Creamy Apple Carrot Soup

Broccoli and Butternut Squash Buddha Bowl

Beet & Pomegranate Buddha Bowl


Vegan Pumpkin Pasta

Creamy Vegan Pumpkin Pasta

This is a quick, delicious, and satisfying vegan dinner for the Fall Season!
5 from 1 vote
Print Pin Rate
Course: dinner, Main Course
Cuisine: American
Keyword: dinner in 20, easy dinner recipe
Cook Time: 10 minutes
Total Time: 10 minutes
Servings: 4
Calories: 556kcal


  • 16 oz fettuccine
  • 14 oz can coconut milk
  • 15 oz can pumpkin puree
  • 1 tsp dried rosemary or thyme
  • 3/4 tsp garlic powder
  • Sea salt and black pepper to taste
  • Hemp/Pepita Seeds to garnish


  • Cook pasta noodles according to the package directions.
  • In a saucepan, add the coconut milk, pumpkin puree, herbs and garlic powder and bring the heat to medium. Whisk very well and then add in the sea salt and pepper. Taste test and adjust as needed.
  • Raise the heat to medium-high. Once it begins to simmer, reduce the heat for just a few minutes to thicken up. 5 minutes should be fine.
  • Drain the pasta and then mix well with the pumpkin cream sauce.
  • Serve in 4 serving bowls and garnish with seeds. I love to serve with this some slices of sourdough bread.


**Feel free to use light or full fan coconut milk. I prefer the full fat but both are delicious.


Sodium: 112mg | Calcium: 67mg | Vitamin C: 4mg | Vitamin A: 16615IU | Sugar: 6g | Fiber: 7g | Potassium: 496mg | Cholesterol: 95mg | Calories: 556kcal | Saturated Fat: 8g | Fat: 12g | Protein: 17g | Carbohydrates: 93g | Iron: 4mg

Looking to lower your waste while prepping? Check these out!

Compostable & Unbleached Parchment Paper

Compostable Parchment Paper
The parchment paper by “If You Care” is unbleached, chlorine free, and compostable. I have used this up to the highest oven setting without any issues! Paper, in it’s natural state is beige or light brown. For years people have subjected it to a bleaching process to create the white sheets we all know and love. Unfortunately, cleaning the paper is having the opposite effect on the environment. The most common bleaching agent – chlorine dioxide (ClO2) – occurs naturally as a component of salt, but once it separates from it’s natural pair it begins to cause problems. The paper bleaching process deposits chlorine in the lakes and streams where mills are most commonly located, and once there it bonds with organic matter in the form of dioxins. Dioxins are a group of highly toxic chemicals that are thought to pose negative effects on reproductive and immune system development, as well as cause several kinds of cancers. According to the U.S. Environmental Protection Agency, there is no safe level of dioxin exposure.

Vonuva Plant Based Wax Wraps

Plant based wax wraps
Reusable. Compostable. Cruelty-Free! Each wrap is made of unbleached certified organic cotton cloth infused with all-natural candelilla wax, pine resin, a pinch of soy wax and organic coconut oil.

Plastic-Free Glass Containers

glass Tupperware
Plastic Free. Sustainable. Non-toxic. The bamboo lids are strong, durable and beautiful. They’re plastic free, BPA free, phthalate free, biodegradable and recyclable! They also double as portable cutting boards!

Find more healthy vegan recipes like this Homemade Vegan Nutella when you join The WonderMamas Meal Plan Membership!

Click on the image above or click here!




vegan pumpkin pasta

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