Vegan Pumpkin Pasta

Vegan Pumpkin Pasta

It’s Day 1 of our 30-Day Vegan Challenge!

If you are joining us, please do not think you are going to starve this month. πŸ™‚ Just because a meal is vegan, it does not mean it’s going to be four lettuce leaves on a plate with some tofu. Girl’s gotta eat… πŸ™‚ We plan on making all of our meals filling and delicious.

That being said, you may potentially lose some weight this month if you are not already a super clean eater. Most of the “bad for you foods” like pizza, burgers, and cookies contain meat, dairy or eggs. So naturally, you may become more of a conscious healthy eater while trying to keep it vegan.

We are starting out our 30-Day Vegan Challenge with a creamy Vegan Pumpkin Pasta. Like hi, how good does this look!? The sauce is, of course, dairy free and we also used gluten free pasta.  πŸ™‚

For our Clean Program followers, add this to your list of Clean Cleanse recipes! 


Vegan Pumpkin Pasta Vegan Pumpkin PastaVegan Pumpkin Pasta

Vegan Pumpkin Pasta
  1. 1 package of quinoa or brown rice pasta
  2. 1 tablespoon of Earth Balance vegan spread or olive oil
  3. 2 cloves of garlic, minced
  4. 1 shallot, minced
  5. 1 heaping cup of organic pumpkin puree
  6. 3/4 cup of vegetable broth
  7. 1/4 teaspoon of nutmeg
  8. 1/4 teaspoon of chili powder
  9. 2 tablespoons of unsweetened almond milk
  10. Sea salt and Pepper to taste
  11. 1 tablespoon of fresh rosemary
  1. Cook pasta according to package directions.
  2. While pasta is cooking, add the Earth Balance or olive oil to a pan over medium heat.
  3. Add garlic and shallots and sautΓ© briefly until fragrant.
  4. Add the pumpkin puree, vegetable broth, nutmeg, chili powder, and a few dashes of sea salt and pepper and mix through.
  5. Allow to simmer for 8-10 minutes, stirring frequently.
  6. Pour sauce mixture into a blender and add the two tablespoons of almond milk. Blend until completely smooth. Taste test for additional sea salt or pepper. *If sauce is too thick for you, thin out with an additional tablespoon of almond milk.
  7. Pour sauce over the cooked pasta once drained and mix through.
  8. Garnish with fresh rosemary.
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  • This is surprisingly delicious. It was very easy to make as well. I served a stir fried vegetable medley of zucchini, sugar snap peas, and tomatoes with it. It was wonderful!

  • Do I sign up somewhere for the 30-day vegan challenge? I want to make sure I get all the recipes. Do you post them every day, or can I see a list in advance? It would help with grocery shopping to see them in advance.
    Thank you!

    • Hi Cynthia! If you enter your email address in the “Sign Up” box on the right side of our blog, you will get all of our recipes emailed to you! If you are on Instagram, you can follow us there as well (@spinach4breakfast) where we also post different recipe ideas! I love the idea of a grocery list, we will post that this week! Thanks πŸ™‚

  • Hi could you tell me the size of the package of pasta you use please? And then the recipe is for how many people? I am not sure how many times I should make the recipes for 10. Thanks πŸ™‚

    • Hi Laura! I used one regular 12oz box of pasta. I would make 2-3 times the recipes depending on if this is the main dish or not. You can also stretch the sauce a tad by adding a bit more almond milk at the end while blending. πŸ™‚

  • It’s only me. I will be starting the clean when I get back. Is the serving size for this 2 or 3?

    Thanks ND I’m so happy I found you guyx

    • Hi Lynnette, I would go by the serving size on whatever gluten free pasta you choose. Some brands just tend to be more/less than others. I believe this one made 3-4 good size servings. If you want to bulk up this meal a bit, add in some sautΓ©ed/roasted broccoli πŸ™‚

      • Thankyou. One more question. I don’t know if I can afford the clean program. If not, will starting to eat this way give me the same benefits? Thank ypu. All your recipes look so goid.

        • Don’t worry, the best part about the Clean Program is that you don’t need to buy the kit! You can follow the guidelines, and buy your own food and supplements. I would read the book if you haven’t already, all the info is in there and on the website.

  • This an older post i see but oh man I’ve been missing out!! Yummmm! Haha… i cracked up… “just because a meal is vegan, it does not mean it’s going to be four lettuce leaves on a plate with some tofu” WELL said! THIS is what EVERYONE assumes when THEY hear vegan OR they ignorantly say ew vegan food is gross. As a vegan of 6 years I can tell YOu vegan food is filling and delicious. I am by no means a pasta or carb eater lol yes even AS a vegan… but this looks absolutely amazing! I’m going to splurge for this one, it looks so creamy and simple and delicious! Your photos are so pretty too!… i love pumpkin anything and everything! Tis the season for pumpkin lovin! Can’t wait to try this!