It’s fall! Officially. The leaves on the trees outside have turned yellow and it snowed last week. Snow. Yeah. Colorado. Why?! Warm meals are needed in times like these. So we made this easy, comforting, flavorful Pumpkin Curry Pasta – basic, sure, but goes one step further with a kick of curry powder AND it’s deliciously vegan.
This recipe uses minimal ingredients and comes together in 15 minutes. It’s that simple! Now, I don’t want to hear anyone complaining about the canned pumpkin – we know roasting a pumpkin is awesome but to be real with you – we work during the day. As I’m sure many of you do too. If you have the time to roast a pumpkin and make puree from scratch, please by all means do your thang. However, if you want to save on time and have dinner ready in FIFTEEN MINUTES, embrace the canned pumpkin. See my notes below on how to roast a pumpkin to make fresh pumpkin puree!
Another thing, don’t go buying the pumpkin pie filling in a can – you need to get just plain pumpkin puree. The ingredients should read: Pumpkin. That’s it. We found a can that was certified organic and BPA-free.
Make this meal to satisfy your fall pumpkin cravings.
How to make pumpkin puree from scratch:
Update: after posting this recipe, I’ve received a lot of comments about where to find pumpkin puree. In U.S. supermarkets, it’s fairly easy to find it and it’s probably stocked in most stores. However, in other countries, it seems that you guys are having some trouble. If you really can’t find the stuff, you can make your own pumpkin puree using a sugar pumpkin. Don’t buy the big pumpkin you would carve for halloween, it’s smaller than that and usually more round.
Remove the stem from the sugar pumpkin and cut the pumpkin in half. Scoop out the seeds and any stringy pieces. Lay the pumpkin halves on a baking sheet, cut side down, at 400F for 30-40 minutes until very soft and a knife goes right through. You can also microwave for 15 minutes instead. Once done, pull the skin off the pumpkin and discard. Put the soft pumpkin pieces into a food processor, blender, or mash with a potato masher to make pumpkin puree! That’s it! Here’s a great YouTube video that shows this process from Clean & Delicious.
This recipe for pumpkin coconut curry pasta is 100% vegan, uses just 10 ingredients and comes together in 20 minutes. It's perfectly spiced, savory, and sweet. Creamy. Cozy. Warm. Flavorful.
- 1 tablespoon coconut oil
- 1/2 cup yellow onion (diced)
- 2 cloves fresh garlic (minced)
- 1 tablespoon fresh ginger (minced)
- 2 tablespoon mild, yellow curry powder
- 14 ounces coconut cream (1 can - cream only - do NOT shake can)
- 14 ounces pumpkin puree (1 can) *see notes for fresh method*
- 14 ounces diced tomatoes (1 can)
- 1/4 teaspoon nutmeg
- 1/4 cup green onion (chopped)
- 8 ounces pasta
- fresh lime juice
Bring a large pot of generously salted water to a boil. Add pasta. Follow package instructions, boiling time may vary. Drain and set aside.
Meanwhile, in a large pan, heat coconut oil over medium heat. Add diced onion, minced garlic, and minced ginger. Stir and cook until soft, about 3 minutes. Be careful not to burn the garlic.
Add curry powder and stir. Cook for an additional minute until curry is fragrant. Optional: add a pinch of cayenne pepper if you want it spicy.
Pour pumpkin puree and diced tomatoes into the pan. Add coconut cream to the pan, scooping out only the harder cream that sits on top and discarding the liquid. It's okay to get some coconut water but definitely get all the cream. Stir to combine and bring to a simmer. Simmer for 5 minutes, stirring frequently.
Add 1/4 teaspoon nutmeg and 1/4 cup chopped green onions. Stir to combine. Add cooked and drained pasta. Mix well. Garnish with a squeeze of fresh lime.
To make this recipe gluten-free, use your favorite gluten-free pasta.
*To roast pumpkin instead of using canned pumpkin purée: Preheat oven to 400°F. Cut a small pumpkin in half and scrape out the seeds. Drizzle pumpkin with olive oil. Place cut side down on a baking sheet. Roast until very soft, about 35 to 45 minutes. OR place cut side down on a plate and microwave for 15 minutes, checking occasionally. Once soft, peel the skin off the pumpkin and mash the pieces in a food processor, blender, or with a potato masher.
That pumpkin pasta looks fantastic!!! So seasonal and I love how easy and quick this recipe is! Thanks for sharing!
Rebecca @ Strength and Sunshine
I am all about making creamy pumpkiny pastas in the fall!
Linda from Veganosity
I love savory pumpkin recipes, especially when curry is part of the mix. Looks delicious!
Amy Katz from Veggies Save The Day
I am so excited to try this recipe! I love pasta and I love curry!
What’s coconut cream?? Is that like coconut milk? I’ve seen coconut milk sold in cans at the grocery store, but I’ve never seen “coconut cream”. Where do you get it? Thanks! This looks amazing and I really want to make it if I can find this mysterious ingredient! 🙂
Hi Erika! That’s a great question. Coconut cream is the thicker, creamier part of coconut milk. The cream will separate and rise to the top of a cold can of coconut milk! If you can’t find a can labeled specifically “coconut cream,” then all you need to do is place a can of coconut milk in your refrigerator overnight (or you can place it in the freezer for an hour or so) and the cream will separate from the water. Make sure not to shake the can so you don’t mix the two again. I hope you have a chance to try it out!
Yum! Love the pumpkin italian mix!
I just made this and it was amazing! The added lime juice totally makes this dish and the flavours are perfect. Plus it was easy to make! This is definitely going into my fall rotation of recipes. 🙂
I liked this, and wanted to love it. At first it tastes divine, but when the nutmeg/curry flavor kicks in it is pretty powerful. My kids and husband said it was too spicy, and I, who loves spicy food, agreed. I’d probably try making this again and back off the spices a bit.
Sorry the recipe didn’t turn out that great for you, Sarah. Do you know which kind of curry powder you used? I’m going to update this post to specify that I used a mild, yellow curry powder and not a hot/spicy curry powder blend. Hope you have a chance to try it again!
Yum! I love a savory and sweet combo! This screams Fall!
Tania | Fit Foodie Nutter
I love pasta, especially in this colder winter season. Adding the pumpkin is such a genius idea to make celebrate the fall season! Love this comforting dinner idea very much indeed.
Pumpkin pasta, ideal comfort food!
I have never tried these curry type spices with pumpkin. Genius idea!
I made a sauce using pumpkin and coconut the other day, and I was shocked by how good it was (and yours looks so much better). Yum!
Linda from Veganosity
I have no problem with canned pumpkin, as long as it’s organic and in a BPA free can, like you mentioned. This sounds so good! I love a creamy pumpkin sauce with spaghetti.
Made this curry with added veggies and used over rice for Thanksgiving and it was fantastic!!! I’m making it again today with some added tofu!
Gracias sister 🙂 !
This recipe is amazing!! We made it for dinner last night and it really was so easy and incredibly delicious. Such a perfect fall dinner. I cant wait to make this again for friends and family 🙂
Thank you for sharing, Shelby! So glad you liked it and will make it again! I think we will make it this weekend 🙂