Creamy Vegan Pumpkin Chestnut Pasta

Creamy Vegan Pumpkin Chestnut Pasta With Breadcrumbs

This Creamy Vegan Pumpkin Chestnut Pasta is cosy, comforting and warming and topped with the most delicious crispy breadcrumbs.
Course Main Course
Cuisine Italian
Keyword vegan creamy pasta, vegan pumpkin mac and cheese, vegan pumpkin pasta
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2
Calories 598kcal
Author Rhian Williams


  • 200 g (7oz) pasta (ensure gluten-free if necessary)
  • Handful of kale

For the breadcrumbs* (optional):

  • 2 slices stale bread (gluten-free if necessary)
  • 1 tablespoon oil (olive, coconut, rapeseed or vegetable oil)
  • Salt + pepper, to taste

For the pumpkin sauce:

  • 2 tablespoons oil (olive, coconut, rapeseed or vegetable oil)
  • 1 onion, diced
  • 1/2 teaspoon dried sage (or sub equivalent amount fresh sage)
  • 100 g (1/2 cup) pumpkin purée (either store-bought or make your own by boiling/roasting pumpkin and blending until smooth)
  • 120 ml (1/2 cup) unsweetened almond milk (or sub unsweetened oat milk for nut-free version)
  • Salt + pepper, to taste
  • Handful cooked chestnuts roughly chopped


  • Cook the pasta according to instructions on the packet (if adding kale or any other vegetables, I like to just add them when boiling the pasta to make things easier)

For the breadcrumbs:

  • Heat up 1 tablespoon of olive oil in a frying pan
  • Break the bread into very small pieces using either your hands or a food processor
  • Add the breadcrumbs to the frying pan once the oil is hot, and season with salt and pepper
  • Fry for a few minutes until crispy and golden brown, then transfer to a bowl and set aside

For the pumpkin sauce:

  • In the same frying pan, heat up 2 tablespoons oil and add the diced onion once the oil is hot, along with the sage
  • Fry for around 5 minutes until onion is softened
  • Add the pumpkin purée, almond milk and salt + pepper
  • Cook for around 5 minutes, until the sauce is piping hot and bubbling
  • Drain the pasta and add to the frying pan with the sauce. Add the chestnuts  and and mix well
  • Serve onto plates and top with the breadcrumbs. It's also delicious drizzled with chilli oil
  • Enjoy immediately!


* If you're gluten-free, you could use gluten-free bread to make the breadcrumbs, or substitute with roasted pumpkin seeds or toasted flaked almonds. Almond bacon would also work well! 


Calories: 598kcal