Creamy Vegan Pumpkin Pasta (Budget-Friendly Dinner)

Pumpkin isn’t just for pies and lattes—it makes an incredible savory sauce, too. The first time I made pumpkin pasta, I was amazed at how creamy and rich it turned out without needing cashews or heavy cream. It’s the perfect balance of cozy and filling, with just a hint of sweetness from the pumpkin that pairs beautifully with garlic and onion. What I love most is how versatile this dish is: you can dress it up with fresh herbs and vegan parmesan for a dinner party, or keep it simple for a quick weeknight meal. And if you add the optional crispy garlic panko on top? Trust me, it takes this pasta straight into comfort food heaven.

Ingredients

For the Pasta

Pasta (12 oz) (Penne, Rigatoni, or Fusilli work best)

1 Tablespoon Olive Oil (or vegan butter)

1 Medium Onion, diced

3 Cloves Garlic, minced

1 can (15 oz) Pumpkin Purée

2 cups Soy Milk (or other plant-based milk)

1 tsp Salt, or to taste

1/2 tsp Black Pepper

1/2 tsp Ground Nutmeg (optional, for warmth)

Optional Toppings

Fresh Parsley (or scallions) chopped

Vegan Parmesan, for serving

Crispy Garlic Panko Topping (optional, for crunch)

1/2 cup Panko Breadcrumbs

1 Tablespoon Vegan Butter (or olive oil)

1/2 tsp Garlic Powder

Pinch of Salt

Pumpkin isn’t just for sweets—it makes an amazing savory dinner too! This creamy vegan pumpkin pasta is silky, flavorful, and so simple to make with budget ingredients you probably already have in your pantry.

It’s one of my favorite fall weeknight meals because it feels fancy but comes together in under 30 minutes. Top it with a little vegan parmesan, parsley and or those garlicy toasted bread crumbs if you want that restaurant-style finish!

Instructions

Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain and set aside.

In a large skillet, heat olive oil or vegan butter over medium heat. Add diced onion and cook 4–5 minutes until softened and golden. Stir in minced garlic and cook another minute until fragrant.

Stir in the pumpkin purée and slowly whisk in the soy milk until smooth. Season with salt, pepper, and nutmeg if using. Let simmer 5–7 minutes, stirring occasionally, until the sauce thickens slightly.

Add the drained pasta to the skillet and toss well to coat in the creamy pumpkin sauce. Taste and adjust seasonings as needed.

Make the Crispy Panko (Optional)

In a small pan, melt vegan butter or heat olive oil over medium heat. Add panko, garlic powder, and a pinch of salt. Toast, stirring often, until golden brown and fragrant (2–3 minutes).

Divide pasta into bowls. Top with crispy garlic panko, fresh parsley or scallions, and vegan parmesan if desired.

Chef’s Tip

The crispy garlic panko topping makes this pasta extra special, adding crunch and flavor that takes it to the next level. If you’re sticking strictly to budget, parsley or scallions alone still make a delicious finish.

Total $4.64 for four ( per serving $1.16)