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Amazing 6-Ingredient Creamy Pumpkin Turmeric Pasta

Creamy Pumpkin Turmeric Pasta

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Enjoy this warm and flavorful Creamy Pumpkin Turmeric Pasta. It’s a wonderful vegan dish perfect for the fall season, blending comforting tradition with fresh, bright flavors.

Ingredients

Scale
  • 1 pound pasta (your favorite shape)
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 (15-ounce) can pumpkin puree (not pie filling)
  • 1 cup vegetable broth
  • 1/2 cup full-fat coconut milk (from a can)
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt (or to taste)
  • 1 tablespoon nutritional yeast (for cheesy flavor)
  • Fresh parsley, chopped (for garnish, optional)

Instructions

  1. Cook the pasta according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
  3. Add the minced garlic to the skillet and cook for 1 minute until fragrant.
  4. Stir in the pumpkin puree, vegetable broth, coconut milk, turmeric, ginger, nutmeg, black pepper, and salt. Mix well.
  5. Bring the sauce to a gentle simmer. Reduce the heat to low and let it cook for 5 minutes, allowing the flavors to meld.
  6. Stir in the nutritional yeast. If the sauce seems too thick, add a splash of the reserved pasta water until you reach your desired creamy consistency.
  7. Add the drained pasta directly to the skillet with the sauce. Toss everything together until the pasta is fully coated.
  8. Serve immediately, garnished with fresh parsley if you wish.

Notes

  • For an extra layer of richness, use cashew cream instead of coconut milk.
  • If you like a little heat, add a pinch of cayenne pepper to the sauce.
  • This recipe tastes best when you use high-quality pumpkin puree.
  • Taste and adjust salt and pepper before serving.

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