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November 8, 2021

Penne with Creamy Vegan Pumpkin Sauce

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.

Penne with Creamy Vegan Pumpkin Sauce

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.

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!

Penne with Creamy Vegan Pumpkin Sauce

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.

Penne with Creamy Vegan Pumpkin Sauce Ingredients

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 1/2 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!

Penne with Creamy Vegan Pumpkin Sauce

Frequently Asked Questions

Can I make this dish gluten-free?

Yes! Choose a gluten-free pasta that is made from brown rice, lentils, chickpeas, etc.

What vegan yogurt should I use?

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.

What should I eat with this dish?

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.

Penne with Creamy Vegan Pumpkin Sauce

Recipe Prayer

Thank you God for this delicious and easy meal. Thank you for giving us food to put on our table. Amen.

Related Recipes

Looking for other tasty pasta recipes? You'll love these:

Penne with Creamy Vegan Pumpkin Sauce

Tried this recipe?

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Penne with Creamy Vegan Pumpkin Sauce

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.

Author:

Elizabeth

Serves:

6

Prep:

5

min

cook:

15

min

total:

20

min

Ingredients

  • 12 Ounces Penne
  • 7-8oz. (1/2 can) Pumpkin Puree
  • 3/4 Cup Vegan Yogurt
  • 3 Cloves Garlic, sliced
  • 2 Tablespoons Nutritional Yeast
  • 1 Tablespoon White Wine Vinegar
  • 1/4 Teaspoon Red Pepper Flakes
  • Fresh Rosemary, for garnish

Instructions

  1. Cook the pasta according to the package directions, until al dente. Reserve 1 cup of the pasta water before draining.
  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.
  3. Add the pasta to the sauce and toss to coat.
  4. Add 1/2 cup of the reserved pasta water. Taste and add more pasta water to adjust the texture, if desired.
  5. Season generously with salt and garnish with the rosemary. Enjoy!
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November 15, 2021
Elizabeth | The Plant-Based Catholic
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking.
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography