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Vegan Pumpkin Pasta

Fall is here and we can’t get enough of pumpkin spice! This easy and healthy vegan pumpkin pasta is made with simple ingredients that will satisfy the pickiest eater


  • 1 package Tinkyada Brown Rice Spirals

  • 1 can coconut milk

  • 1 can pumpkin puree (not pie filling!)

  • ½ cup hummus

  • ½ cup vegetable stock

  • 1 tsp lemon juice

  • 1 tsp onion powder

  • ½ tsp garlic powder

  • ½ tsp nutmeg

  • Salt and pepper to taste

  • 2 cloves garlic, diced

  • 2 tbsp Olive oil

  • 1 cup mushrooms sliced

  • Vegan cheese

  • Toasted walnuts and fresh sage to garnish (optional)


  1. Bring a large pot of water to a boil and cook Brown rice pasta spirals according to package directions and then set aside.

  2. When the pasta is cooking, add coconut milk, pumpkin puree, hummus, vegetable stock, lemon juice, onion powder, garlic powder, nutmeg to a pot. Cook on medium heat for 10 minutes. Add salt and pepper to taste.

  3. Combine half of the pasta sauce to the pasta and cook until the pasta is heated thru. (reserve the remainder for next meal)

  4. On a saute pan, cook mushroom with olive oil and garlic on medium high heat until brown and fragrant, about 5 minutes. Top it to the pasta dish, garnish with toasted walnut, fresh sage and vegan cheese.

  5. Enjoy!

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