Vegan Pumpkin Penne
Creamy, comforting, and packed with seasonal flavors, this Vegan Pumpkin Penne is the perfect fall-inspired pasta dish that’s both hearty and plant-based. Featuring tender penne pasta coated in a velvety sauce made from pumpkin puree, unsweetened coconut milk, and a medley of warming spices like nutmeg and paprika, this recipe is a delicious balance of savory and slightly sweet. Nutritional yeast adds a cheesy, umami depth, while fresh baby spinach provides a pop of color and nutrients. Ready in just 30 minutes, this easy weeknight dinner is ideal for busy nights, yet impressive enough for guests. Garnish with fresh parsley for a vibrant finishing touch, and enjoy a satisfying bowl of vegan pasta comfort! Perfect for fall, vegan dinners, or anyone seeking quick, wholesome meal ideas.
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Ingredients
- 12 oz penne pasta
- 2 tbsp olive oil
- 1 yellow onion, finely diced
- 3 garlic cloves, minced
- 1 cup pumpkin puree
- 1 cup unsweetened coconut milk (canned)
- 1 cup vegetable broth
- 3 tbsp nutritional yeast
- 1 tsp paprika
- 0.25 tsp ground nutmeg
- 1 tsp salt
- 0.5 tsp black pepper
- 2 cups baby spinach
- 2 tbsp fresh parsley, chopped (optional)
Directions
Step 1
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set it aside.
Step 2
In a large skillet or saucepan, heat the olive oil over medium heat. Add the diced onion and sauté for 4-5 minutes until softened and translucent.
Step 3
Add the minced garlic to the skillet and sauté for another 1 minute until fragrant, being careful not to burn it.
Step 4
Stir in the pumpkin puree, coconut milk, and vegetable broth. Mix well to combine and create a smooth sauce.
Step 5
Sprinkle in the nutritional yeast, paprika, nutmeg, salt, and black pepper. Stir everything together and allow the sauce to simmer for 5-7 minutes, stirring occasionally.
Step 6
Add the baby spinach to the skillet and stir it into the sauce until wilted, about 2-3 minutes.
Step 7
Toss the cooked penne pasta into the skillet with the sauce. Add a splash of the reserved pasta water as needed to loosen the sauce and coat the pasta evenly.
Step 8
Taste and adjust seasoning as needed, adding more salt or pepper if desired.
Step 9
Serve the Vegan Pumpkin Penne immediately, garnished with fresh parsley if using.
Nutrition Facts
| Serving size | (1284.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2195.3 |
| Total Fat 79.8g | 0% |
| Saturated Fat 38.1g | 0% |
| Polyunsaturated Fat 5.3g | |
| Cholesterol 4.9mg | 0% |
| Sodium 3056.8mg | 0% |
| Total Carbohydrate 310.5g | 0% |
| Dietary Fiber 29.7g | 0% |
| Total Sugars 18.3g | |
| Protein 64.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 230.7mg | 0% |
| Iron 25.1mg | 0% |
| Potassium 2287.7mg | 0% |
Source of Calories