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Big bowl of vegan pumpkin miso pasta with a fresh sage leaf.

Pumpkin Miso Pasta

  • Author: Mimi
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 3 servings 1x
  • Category: Mains
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


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 


  1. Cook the pasta. Cook pasta al dente in salted water according to package instructions. Drain but do not rinse. Set aside.
  2. 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.
  3. Add the cooked pasta to the pot, stirring to coat the noodles with sauce. 
  4. 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