This cozy bowl of pumpkin miso pasta is super creamy and delicious! Ready in just 20 minutes, this comforting vegan pasta recipe is perfect for a quick and easy weeknight dinner. Vegan, gluten-free, and oil-free.
Vegan Pumpkin Miso Pasta
Why do I always have extra pumpkin puree laying around? Especially in the fall months, there always seems to be leftover pumpkin in my fridge. I typically use pumpkin puree in vegan desserts, but I’m definitely a more savory person than a sweet person so I’m always looking for ways to incorporate the leftovers into a savory dish.
I’ve been a lot more experimental with my pasta sauces over the past year. I used to be a straight up red sauce all the time kind of girl, but now I will throw anything under the sun into a pasta sauce. That is how this pumpkin miso pasta was born!
If you like pumpkin and miso then you’re in for a treat! The pumpkin + miso combo is just … *chef’s kiss* 😘
Ingredients for Pumpkin Miso Pasta
- Pasta of choice (gluten-free if needed): I used some fusilli pasta, but use whichever pasta you prefer.
- Pumpkin puree: make sure to use pure pumpkin puree, not pumpkin pie mix!
- White miso: if you only have a dark miso, that also works. The sauce will have a much stronger miso flavor though, so I would use a little less miso paste if you’re using dark.
- Lemon juice: to brighten it up.
- Tahini: for creaminess. Sub for cashew or sunflower butter.
- Ground sage
- Black pepper
- Vegetable broth: I love using bouillon paste, but any broth works.
How to make Pumpkin Miso Pasta
Start by cooking the pasta al dente in salted water according to package instructions. Drain and do not rinse – not rinsing helps the sauce stick to the pasta. Set aside.
While the pasta is cooking, heat up a medium pot over medium low heat. Add the minced garlic and cook for about a minute. Then add the remaining ingredients to the pot. Raise the heat to medium and cook until thickened, stirring constantly. Once the sauce is done, add the cooked pasta to the pot, stirring to coat the noodles with sauce. Cook for another minute or so and enjoy immediately!
How long does this pasta keep?
Leftovers will keep in the fridge for about a week, so feel free to meal prep this pasta! If you use gluten-free pasta, they may start to break apart and get mushy in the fridge sooner than regular pasta, so plan accordingly.
If you would like to freeze this pasta, I suggest freezing the sauce on it’s own and preparing the pasta fresh when you’re ready to eat it.
More vegan pasta recipes
- Hummus Pasta
- Avocado Pesto Pasta
- Creamy Vegan Pasta with Summer Veggies
- Vegan White Bean Mac and Cheese
This cozy bowl of pumpkin miso pasta is super creamy and delicious! Ready in just 20 minutes, this comforting vegan pasta recipe is perfect for a quick and easy weeknight dinner.
- 8oz pasta of choice (gluten-free, if needed)
Pumpkin Miso Sauce
- 3 cloves garlic, minced
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 3/4 cup vegetable broth
- 2 tablespoons white miso paste
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1/2 teaspoon ground sage
- 1/4 teaspoon black pepper
- Cook the pasta. Cook pasta al dente in salted water according to package instructions. Drain but do not rinse. Set aside.
- Make the sauce. While the pasta is cooking, heat up a medium pot over medium low heat. Add a splash of water and cook the minced garlic for 30-60 seconds. Add the remaining ingredients for the sauce to the pot. Raise the heat to medium and cook for 5 minutes, stirring constantly.
- Add the cooked pasta to the pot, stirring to coat the noodles with sauce.
- Remove from heat and enjoy immediately. Keep leftovers in the fridge for up to a week.
- Serving Size: 1 serving
- Calories: 391.7 kcal
- Sugar: 5 g
- Sodium: 655.5 mg
- Fat: 6.8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 67.6 g
- Fiber: 5.3 g
- Protein: 13.6 g
- Cholesterol: 0 mg
Keywords: pumpkin pasta, pasta recipes with miso, vegan pasta recipes