Vegan Pumpkin Pasta

a creamy pasta dish with just a few ingredients

A bowl of warm orange vegan protein pumpkin pasta
Goal muscle_building
Total time 35 mins
Difficulty Easy
Nutritional value (per portion)
kcal 560
Protein 53 g
Fat 19 g
Ingredients …

1 Person

You will need

100 g Protein Pasta
Protein Pasta
Protein Pasta
Lower carb* pasta that's super yummy
(£2.00/100 g)
0.5 red onion
200 g pumpkin (we recommend sunshine squash, a.k.a. Hokkaido)
10 g olive oil
300 ml vegetable broth
3 sage leaves
5 g olive oil
salt, pepper, nutmeg

Vegan Pumpkin Pasta

a creamy pasta dish with just a few ingredients

By: foodspring Editorial Team
It’s the same story every year. As soon as it’s begun, pumpkin season’s already over again! To make sure you won’t miss out on your chance at orange-tinted happiness, this pumpkin pasta is a vegan dish that warms your soul on the coldest, rainiest of autumn days. And you can be sure that we’ve put a fitness spin on it so you’re not weighed down by any high-calorie ingredients. Yes, our vegan pumpkin pasta can do it all: it’s high-protein, plant-based, and – the key – it tastes super delicious. The crispy sage leaves will make you feel like a true kitchen pro and elevate your pasta to the next level in just a few super easy steps!


  • Ingredients:
    0.5  onion, 200 g pumpkin (see Our Tip)
    Dice the onion. Peel the pumpkin if desired, and cut into cubes. If using a red kuri, you don't need to peel it; buttnernuts do need to be peeled.
  • Ingredients:
    10 g olive oil
    Put the olive oil in a pan over medium heat. Saute the onion for 3 miuntes.
  • Ingredients:
    300 ml vegetable broth
    Add the pumpkin to the pan. Saute briefly, then pour in the vegetable broth. Bring to a boil, then reduce to a simmer immediately. Simmer for about 10 minutes, until the pumpkin pieces have cooked through.
  • Ingredients:
    salt, pepper,  optional nutmeg to taste
    Puree with a hand blender. Add more vegetable broth if needed to ensure your sauce is creamy. Season with salt and pepper to taste. Add a pinch of nutmeg to deepen the flavor!
  • Ingredients:
    Meanwhile, bring a pot of water to the boil. As soon as it's boiling, salt generously and add the Protein Pasta. Cook for 7 minutes.
  • Ingredients:
    5 g olive oil, 3  sage leaves
    Heat the remaining olive oil in a pan. When the oil is shimmering, carefully add the sage leaves one by one. Briefly saute until they are crispy, then remove to paper towels to drain.
  • Drain the pasta. Pour into the pan with the pumpkin sauce. Mix the pumpkin pasta together, and add more broth to thin the texture if needed.
  • Serve the pumpkin pasta and garnish with the sage leaves.
  • Enjoy!

Our Tip

The pumpkins we like best may be called sunshine squash, red kuri, or hokkaido. But you can substitute for peeled butternut if you prefer! Looking for more quick vegan pasta dishes? Have a look at our recipe for Protein Pasta with kale pesto!
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