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    Home » All Recipes » Vegetarian Pasta

    Vegan Pumpkin Vodka Pasta

    Published: Oct 30, 2022 by Megan · This post may contain affiliate links.

    Jump to Recipe

    This Vegan Pumpkin Vodka Pasta is so creamy & delicious! Plus, it's topped with crispy breadcrumbs and fresh thyme for the best plant-based dinner recipe.

    bowls of pumpkin pasta with crispy breadcrumbs and fresh thyme on top.

    While pumpkin tastes great in desserts like my Pumpkin Sugar Cookies or Vegan Pumpkin Bread, it's equally as good in savory recipes. Just take my Vegan Pumpkin Risotto as one example of how delicious it can be!

    This pumpkin vodka pasta is another delicious way to use pumpkin in a plant-based dinner recipe and it is so easy too!

    Ingredients:

    labeled pumpkin vodka pasta ingredients on a baking tray.

    Ingredient notes:

    • Chili Flakes: Can be omitted if you want a less spicy dish or increased to make this pumpkin pasta spicier!
    • Vegan Butter: Can be substituted for olive oil or avocado oil.
    • Cashew Cream: While I think cashew cream makes this vegan pumpkin pasta the creamiest and most flavorful, it can also be substituted for 1 cup of full-fat coconut milk.
    • Shallots: Can be substituted for ½ onion.
    • Thyme: You can use dried thyme vs. fresh, but if doing this I recommend adding it to the sauce and heating it for the best flavor.

    How to make pumpkin vodka pasta

    Make the cashew cream and cook the pasta

    First, add the cashews to a large cup of boiling hot water and let them soak for about 30 minutes. This helps to soften the cashews and makes them easier to blend into a sauce.

    While the cashews are soaking, cook the pasta. Once cooked, strain and set aside.

    Add the soaked cashews and blend them with 1 cup of fresh water to make the cashew cream!

    Make the pumpkin vodka sauce

    Melt the vegan butter in a pan. Then, add in the chopped shallots and minced garlic and cook for 3-5 minutes until translucent.

    sautéing shallots and garlic in vegan butter in a pan.

    Next, add the tomato paste, chili flakes, salt, & pepper. Mix and cook for another 1-2 minutes.

    After that, add the vodka. It will bubble pretty aggressively and, once mixed, will make the sauce super smooth.

    P.S- Adding vodka helps the sauce maintain a smooth texture and helps to balance out the sweetness from the pumpkin.

    sautéing shallots and garlic with tomato paste chili flakes and vodka in a pan.

    Next, add the pumpkin puree and blended cashew cream. Mix everything together until you have a smooth pumpkin pasta sauce.

    It's a good idea to test the sauce now and see if you need to add any additional salt & pepper.

    adding pumpkin and cashew cream together and stirring into sauce.

    Finally, add in the cooked pasta and stir together until the vodka sauce completely coats the noodles. Then, top this vegan pumpkin pasta with crispy breadcrumbs and fresh thyme to serve!

    noodles coated in a pumpkin vodka sauce in a pan.

    FAQ & Tips:

    How do I make crispy breadcrumbs?

    To make crispy breadcrumbs, melt 1 ½ Tablespoons of vegan butter or olive oil in a pan. Once melted, add ½ cup of Italian breadcrumbs to the pan. Season with a little salt, pepper, and fresh thyme. Then, cook on low heat until the breadcrumbs are toasted and begin to crisp and turn a light brown color.

    Can I make this pumpkin pasta gluten-free?

    Definitely! The sauce is already gluten-free, so all you need to do is use gluten-free pasta.

    How do I store leftover pumpkin vodka pasta?

    Leftovers can be stored in a closed container in the fridge for 3-4 days or in the freezer for up to 1 month. The breadcrumbs will lose some of their crispiness once stored, but still taste delicious!

    bowl of pumpkin pasta with crispy breadcrumbs and fresh thyme on top.

    You're going to love this Vegan Pumpkin Vodka Pasta with crispy breadcrumbs! It's so flavorful and the best easy & comforting weeknight dinner. Enjoy!

    -TSG

    More plant-based pasta recipes you will love:

    • bowl of linguine with spinach, artichokes, basil, and toasted pine nuts
      Vegan Spinach Artichoke Pasta
    • bowl of gnocchi with mushrooms, kale, basil, and cream sauce
      Creamy Vegan Mushroom Kale Gnocchi
    • plate of lemon pasta with peas, leeks, and fresh oregano on top
      Vegan Lemon Butter Pasta with Peas & Leeks
    • bowl of orecchiette pasta with tomatoes, chickpeas, garlic, parmesan, and basil.
      Roasted Tomato Chickpea Pasta

    If you loved this recipe, please leave a 5-star review on the recipe card. I always appreciate your feedback and support! You can also follow along on my Instagram, Facebook, TikTok, and Pinterest, or sign up for our newsletter!

    bowls of pumpkin pasta with crispy breadcrumbs and fresh thyme on top.

    Vegan Pumpkin Vodka Pasta

    This creamy pumpkin vodka pasta is made with cashew cream & topped with crispy breadcrumbs for a truly delicious vegan pasta recipe!
    5 from 3 votes
    Print Pin
    Course: Vegetarian Lunch + Dinner, Vegetarian Pasta
    Cuisine: American, Italian
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 4 servings
    Author: Megan Horowitch

    Ingredients 
    US Customary - Metric

    Pumpkin Vodka Pasta:

    • 10 ounces dried pasta
    • ½ cup cashews soaked in hot water for 30 minutes
    • 1 cup water
    • 2 Tablespoons vegan butter
    • 2 medium shallots finely diced
    • 5 cloves garlic minced
    • 2 Tablespoons tomato paste
    • ½ teaspoon chili flakes more or less to adjust spice
    • 2 ounces vodka
    • ½-1 teaspoon salt more or less to taste
    • ¼ teaspoon ground pepper more or less to taste
    • ⅓ cup pumpkin puree

    Optional Toppings:

    • ½ cup crispy breadcrumbs
    • fresh thyme add to your liking

    Instructions

    • Add the cashews to a cup of boiling hot water and allow them to soak for at least 30 minutes to soften.
    • While the cashews are soaking, cook the pasta according to the package instructions. While the pasta is cooking, prep the veggies by finely copping the shallot and mincing the garlic cloves.
    • Once the pasta is cooked, strain and set aside. Then, strain the soaked cashews and add them to a blender with 1 cup of fresh water. Blend together until you have a completely smooth cashew cream and set aside.
    • Melt the vegan butter in a pan. Once bubbling, add in the chopped shallots and minced garlic. Stir and cook over medium heat for 3-5 minutes until translucent and fragrant.
    • Add the tomato paste, chili flakes, salt, and pepper to the pan. Stir until they evenly coat the veggies.
    • Next, add the vodka to the pan and stir. It will bubble aggressively at first but calm down once stirred. Then add in the pumpkin puree and blended cashew cream. Stir everything together until you have a thick sauce.
    • Pour the cooked pasta into the pan and stir until evenly coated with the sauce. Once mixed, remove from the heat.
    • Serve the pasta warm and top with crispy breadcrumbs and fresh thyme. Enjoy!

    Notes

    • To make crispy breadcrumbs, melt 1 ½ Tablespoons of vegan butter or olive oil in a pan. Once melted, add ½ cup of Italian breadcrumbs to the pan. Season with a little salt, pepper, and fresh thyme. Then, cook on low heat until the breadcrumbs are toasted and begin to crisp and turn a light brown color.
    • Leftovers can be stored in a closed container in the fridge for 3-4 days or in the freezer for up to 1 month. The breadcrumbs will lose some of their crispiness once stored, but still taste delicious!

    Nutrition

    Serving: 1bowl with breadcrumb topping | Calories: 471kcal | Carbohydrates: 75g | Protein: 15g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 0.1mg | Sodium: 571mg | Potassium: 486mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3404IU | Vitamin C: 5mg | Calcium: 71mg | Iron: 4mg
    Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!
    « Vegan Pecan Pie Cookies
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    Reader Interactions

    Comments

    1. Diane says

      November 13, 2022 at 10:48 pm

      5 stars
      Delicious. I’m so happy to find a recipe to use up some unused pumpkin purée in my fridge. A great quick meal.the crumbs on top are a great addition. 🙂

      Reply
      • Megan says

        November 14, 2022 at 12:49 am

        So happy you like it- and agreed the breadcrumbs totally make it special!

        Reply
    2. Penélope says

      November 04, 2022 at 3:11 am

      5 stars
      I loved it!!!!

      Reply
      • Megan says

        November 04, 2022 at 2:25 pm

        Yay so happy to hear that 🙂

        Reply

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    Hi, I'm Megan! I believe eating plant-based food can be enjoyable for everyone. Eating plants doesn't have to be hard and it certainly shouldn't be boring. I am here to help you on your journey to eating food you actually feel good about and to make cooking at home fun again! 

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    picture of girl with curly hair holding a spoon of food.

    Hi, I'm Megan! I believe eating plant-based food can be enjoyable for everyone. Eating plants doesn't have to be hard and it certainly shouldn't be boring. I am here to help you on your journey to eating food you actually feel good about and to make cooking at home fun again! 

    More about me →

    Follow SGTO:

    Early Fall Favorites:

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      Vegan Apple Streusel Muffins
    • bowl of butternut squash apple soup with coconut cream, sourdough croutons, and fresh thyme on top
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    • plate of caramelized onion roasted garlic pasta alongside an onion, and garlic cloves with fresh thyme on top.
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    • bowl of stew with 3 dumplings and vegetables like carrots, mushrooms, onion, celery, and thyme.
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