A creamy 10-minute pumpkin tahini pasta recipe made with only 8 ingredients. Vegan, gluten-free, high protein, and oil-free.

What Makes This Recipe Great

I love creating delicious vegan pasta recipes that are creamy, tasty, and super easy to make. Today, we’re making the most delicious Pumpkin Tahini Pasta, just in time for Fall!

This creamy, dreamy 10-minute pumpkin tahini pasta comes together with just 8 ingredients. It’s flavourful, nutritious, protein-rich, and great for hangry moments when you need something nourishing in a snap. It makes a delicious dinner or lunch and is a great way to get into a cozy pumpkin mood. 

There’s no dairy in this recipe, but it’s so creamy you won’t miss it a bit. The best part is there’s no blending required to make this vegan sauce–simply mix together and toss your pasta of choice.

Recipe Highlights

• This recipe is vegan, gluten-free, oil-free, nut-free, refined sugar-free, and high in protein.
• You can make this in 10 minutes, and it calls for ingredients you probably already have in your pantry.
• I personally like to use legume-based pasta for the extra protein boost, but you can use pasta of choice. Also, don’t feel limited to a spaghetti-shaped noodle. Use whatever kind of pasta you’d like, or even zucchini noodles!

Ingredient Notes

So what’s in this 10-minute pumpkin tahini pasta sauce? We’re using pumpkin and tahini, of course, along with garlic, sage, non-dairy milk, and vegan parm or nutritional yeast. The pumpkin has a natural sweetness to it that balances out with the nutty flavor of tahini. Garlic and sage add aromatics to this dish, while vegan parm or nutritional yeast adds just the right touch of umami.

• Pasta: Use your favorite pasta. For this recipe, I used chickpea pasta, which is my favorite gluten-free pasta. 
• Pumpkin puree: Make sure to use unsweetened pumpkin puree. Be careful not to choose pumpkin pie filling which is sweetened and spiced. 
• Tahini paste: Tahini paste is made from ground sesame seeds. I prefer to use tahini which doesn’t have any additional ingredients, if possible. 
• Garlic cloves: If you don’t have fresh garlic, feel free to use 1 tsp garlic powder. 
• Sage leaves: I love using fresh herbs, and sage goes really well with the pumpkin flavor. Typically, pasta is garnished with fresh basil leaves or parsley, but trust me on the sage! 
• Vegan parmesan: Use this or nutritional yeast. 
• Non-dairy milk: Choose your favorite non-dairy milk at room temperature, or you can use a bit of pasta water.  
• Salt and black pepper

Step-by-Step Instructions

1. Bring a large pot of water to boil and cook your pasta according to the directions on the box while you begin to prep your sauce. Drain the pasta and reserve some of the water if you want to use it for the sauce. 
2. In a large bowl, whisk together pumpkin purée and tahini. Pour into a small saucepan and bring to a low simmer. Once the sauce begins to simmer, add garlic or garlic powder and continuously stir.
3. Smack sage leaves between your palms and finely slice them into thin ribbons. Add to the sauce and stir.
4. Next, add vegan parmesan or nutritional yeast flakes to the pan and stir to combine.
5. Finally, add vegan milk or water in 1/4 cup increments until you’re happy with the thickness of the sauce. Taste and season with salt and pepper as desired.
6. Toss cooked pasta into the sauce, and stir to coat. Serve and top with an additional garnish of fresh sage, parmesan, or nutritional yeast, and salt and pepper. Best enjoyed immediately.

Secrets to Success

• If you’d prefer, you can reserve and use a bit of pasta water instead of non-dairy milk, but I personally prefer milk. If using milk, be sure to use an unsweetened original flavour, not a vanilla or sweetened variety. I’ve made that mistake myself before, and let me tell you, it just doesn’t work.
• You can use either vegan parmesan, which I used for the photo, but nutritional yeast works just as well as an oil-free option. I like to use the Violife vegan parmesan or Follow Your Heart brand when not using nutritional yeast.
• To spice up this dish, sprinkle on some red pepper flakes to taste. 
• Feel free to load up this pasta with vegetables as well, if desired. Veggies like broccoli or spinach would work well. 
• If you prefer your pasta al dente, pay close attention to the instructions on the box. If it doesn’t say, simply subtract a minute or two from the cooking time on the box. 

Serving Tips

• For best results, I recommend making this creamy tahini pasta just before enjoying it, as the consistency doesn’t hold up super well once cooled.
• However, If you’d like to make it in advance, I’d recommend storing the pumpkin tahini sauce and pasta separately. Reheat and adjust the sauce’s texture, and then combine it with pasta when ready to eat.
• Serve with a salad and some crusty bread or by itself- you can’t go wrong!

Storage Tips

• To store leftovers, I’d recommend storing the pumpkin tahini sauce and pasta separately. Reheat and adjust the sauce’s texture, and then combine it with pasta when ready to eat. 
• Store in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or over the stovetop. 

Recipe FAQs

 

More Delicious Recipes

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Festive Pumpkin Gingerbread Loaf

Healthy Pumpkin Pie

Besto Pesto Zucchini Noodles

If you try this recipe out, tag me on Instagram @veggiekins so I can see your delicious re-creations and for a chance to be featured! As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too!

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