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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Recipe Information
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)
Instructions
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.
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.
Add the minced garlic to the skillet and sauté for another 1 minute until fragrant, being careful not to burn it.
Stir in the pumpkin puree, coconut milk, and vegetable broth. Mix well to combine and create a smooth sauce.
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.
Add the baby spinach to the skillet and stir it into the sauce until wilted, about 2-3 minutes.
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.
Taste and adjust seasoning as needed, adding more salt or pepper if desired.
Serve the Vegan Pumpkin Penne immediately, garnished with fresh parsley if using.
Nutrition Facts
Calories |
1510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.8 g | 98% | |
| Saturated Fat | 38.4 g | 192% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 2640 mg | 115% | |
| Total Carbohydrate | 166.8 g | 61% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 21.1 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 292 mg | 22% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1761 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
