Pumpkin Curry Pasta

An overhead shot of creamy, Vegan Pumpkin Curry Pasta with chopped green onions on top in a white bowl with slices of lime.

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.

Vegan Pumpkin Curry Pasta in a white bowl and a scoop of curry powder spilling in the background.

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!

A scoop of bright orange curry powder.

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 bought a can that was certified organic and BPA-free because it’s healthier (and extra basic of course).

A close-up photo of the creamy texture of the Pumpkin Curry Pasta with bright green chives garnished on top.

Make this meal to satisfy your fall pumpkin cravings. I know you want to.

Two white bowls of Vegan Pumpkin Curry Pasta on a table with a dark grey napkin and two forks with wooden handles. There's also a scoop of yellow curry powder and lime garnishes on the side.

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.

Pumpkin Curry Pasta [Vegan]

Vegan Pumpkin Curry Pasta! 🎃 Less than 10 ingredients and comes together in 15 minutes. Creamy. Cozy. Warm. Flavorful. Get the recipe: http://pastabased.com/pumpkin-curry-pasta

Posted by Pasta-based on Saturday, October 14, 2017

4.5 from 4 votes
Vegan Pumpkin Curry Pasta
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins

This Vegan Pumpkin Curry Pasta uses minimal ingredients and comes together in 15 minutes. Creamy. Cozy. Warm. Flavorful. 

Course: Dinner, Entree, Main Course, Pasta, Sauce
Cuisine: Gluten-free Option, Italian, Vegan
Servings: 4 servings
Calories per Serving: 493 kcal
Author: Pasta-based
  • 1 tbsp coconut oil
  • 1/2 cup yellow onion (diced)
  • 2 cloves fresh garlic (minced)
  • 1 tbsp fresh ginger (minced)
  • 2 tbsp mild, yellow curry powder
  • 14 oz. coconut cream (1 can - cream only - do NOT shake can)
  • 14 oz. pumpkin puree (1 can) *see notes for fresh method*
  • 14 oz. diced tomatoes (1 can)
  • 1/4 tsp nutmeg
  • 1/4 cup green onion (scallions) (chopped)
  • 10 oz. pasta
  • fresh lime juice
  1. Bring a large pot of generously salted water to a boil. Add pasta. Follow package instructions, boiling time may vary. Drain and set aside.

  2. 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.

  3. 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.

  4. 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. 

  5. 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.

Recipe Notes

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.

This Vegan Pumpkin Curry Pasta uses less than 10 ingredients and comes together in 15 minutes. Easy. Creamy. Cozy. Warm. Flavorful.
This Vegan Pumpkin Curry Pasta uses less than 10 ingredients and comes together in 15 minutes. Easy. Creamy. Cozy. Warm. Flavorful.
October 1, 2017
October 24, 2017



  1. Reply


    October 16, 2017

    That pumpkin pasta looks fantastic!!! So seasonal and I love how easy and quick this recipe is! Thanks for sharing!

  2. Reply

    Rebecca @ Strength and Sunshine

    October 16, 2017

    I am all about making creamy pumpkiny pastas in the fall!

  3. Reply

    Linda from Veganosity

    October 16, 2017

    I love savory pumpkin recipes, especially when curry is part of the mix. Looks delicious!

  4. Reply

    Amy Katz from Veggies Save The Day

    October 16, 2017

    I am so excited to try this recipe! I love pasta and I love curry!

  5. Reply


    October 16, 2017

    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! 🙂

    • Reply


      October 16, 2017

      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!

  6. Reply


    October 16, 2017

    Yum! Love the pumpkin italian mix!

  7. Reply


    October 16, 2017

    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. 🙂

  8. Reply

    Sarah Rodarte

    October 18, 2017

    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.

    • Reply


      October 19, 2017

      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!