Creamy Vegan Pumpkin Bucatini
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This Creamy Vegan Pumpkin Bucatini is filled with cherry tomatoes, spinach and garlic. This pasta is lightened up by using pumpkin puree and hummus for the creamy sauce.
Our pumpkin extravaganza continues today with this Creamy Vegan Pumpkin Bucatini. The perfect combo of delicious pasta, 2 types of tomatoes and a pumpkin/hummus sauce that is creamy, simple and delicious.
Yesterday I shared a recipe for Vegan Pumpkin and Sausage Stuffed Shells – be sure to check it out if you missed it.
You are going to love this recipe for all kinds of reasons, including:
- it has pumpkin in it…any reason to embrace the season, right?
- it takes less than 30 minutes to make. WIN!
- it makes for the best leftovers – hello, next day lunch.
How to make this Creamy Vegan Pumpkin Bucatini
Start by cooking your pasta. Boil the water, salt the water, cook the pasta, reserve the pasta water. You all know the drill.
While the pasta is cooking, start your sauce. To do this, add sun-dried tomatoes (with their oil), cherry tomatoes and seasonings to a pan. Cover those up until nice and tender. Next add some frozen spinach right from the bag (no need to thaw it out) and cover again.
Once your tomatoes are cooked and spinach is thawed, add your garlic, fresh herbs, pumpkin puree and hummus to the pan. Start stirring and get ready to eat.
Toss your pasta and sauce together, add pasta water if needed and then top with fresh herbs. I went with basil, but parsley would be nice too.
And that’s it. This pasta is warm and comforting while still being on the lighter side.
If you have any leftovers (which is doubtful), you will just want to add a splash of water and a tablespoon or two of hummus to your leftovers before reheating. This will loosen up the sauce and get it nice and creamy again.
Tips for making this Creamy Vegan Pumpkin Bucatini
- You can use fresh spinach. You will just want to add it at the end of making the sauce.
- You can swap the spinach for kale. Again, just add it at the end and let it wilt.
- I like to use plain hummus, but you can use whatever flavor you love.
- You can swap out the bucatini for your favorite pasta. BUT, if you can find bucatini I totally recommend it. It is the perfect middle ground between spaghetti and a thicker shell.
Step by Step video on how to make this Creamy Vegan Pumpkin Bucatini
Creamy Vegan Pumpkin Bucatini
Ingredients
- 8 oz bucatini or pasta of choice
- 4 oz sun-dried tomatoes packed in oil
- 1 tbsp oil from sun-dried tomatoes*
- 10 oz cherry tomatoes halved
- salt & pepper to taste
- red pepper flakes to taste, optional
- 1 tsp dried oregano
- 8 oz frozen spinach unthawed
- 2 cloves garlic diced
- 1 tsp fresh thyme
- 3 sage leaves chopped
- 4 oz hummus
- 4 oz pumpkin puree
- fresh basil for topping
Instructions
- Bring a large pot of water to a boil. Add bucatini and cook according to package instructions. Before draining reserve 1 cup of pasta water.
- Place a pan on the stove over medium heat. Add sun-dried tomatoes, oil, cherry tomatoes, a pinch of salt & pepper, red pepper flakes and oregano to the pan and stir to combine. Cover and cook until tomatoes have softened (approx. 5 minutes).
- Add frozen spinach to the pan (no need to thaw) and cover again for another 2-3 minutes.
- Add the garlic, thyme, sage, hummus and pumpkin to the pan and stir to combine. Continue to heat until warm and bubbly. Turn heat off.
- Add hot pasta to the pan and toss to combine. If the sauce is too thick, add pasta water as needed. Taste and adjust seasonings as needed.
- Serve with fresh basil.
Video
Notes
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If you make any of these recipes be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!
Tonight was my third time making this in a few months, and every time it has been amazing! It definitely tastes “fancy” like something you’d get at an upscale Italian restaurant. Thank you so much for sharing this recipe!!!
So glad you liked it 🤗
Hi there! Do you think blended roasted butternut squash would work as a replacement for pumpkin puree? Thanks!
Yes, that should definitely work!
I found this for a quick dinner based on what i have…frozen spinach, both kinds of tomatoes, and frozen pumpkin, to boot! The best part is, I have enough pumpkin left to try your pumpkin mac & cheese in a day or so. Can’t have too much pasta!!! Pumpkin is a great creamy ingredient !
Thanks so much,
Susan
So glad you liked it!!!
This recipe is incredible. I’ve made it several times now and I always double it so we have left overs. It’s just fantastic. To the person who asked about not using hummus, that’s what really kicks the recipe off the pitch. While I love hummus and make it every week for my family, I don’t get a strong ‘hummus’ flavor in this recipe, it just adds depth and texture—but suit yourself. This recipe is so fantastic I can’t imagine changing a thing, Thanks for your wonderful recipes!
I agree – it doesn’t really taste like hummus. It just gives it a creamy texture and some extra flavor. So glad you liked it!
The recipe looks really good, I will try to make it for next weekend, however I was just wondering if there is a substitute I can use instead of the hummus as we currently don’t have hummus and I’m not a big fan of hummus?
Thank you, apart from that it looks delicious!
You could try a cashew cream. The hummus does add a lot of flavor though, so you may need to add some additional spices as well.
Oh.my.gosh. This is some of the most amazing pasta I’ve ever had in my life! I ended up using chickpea linguine just cause that’s what I had, but I imagine it would be even better with the bucatini. I NEVER comment on blog recipes but this was too freaking delicious to pass up giving the rating and telling others that this is so worth it. (Also can we talk about how easy and quick!) I love it allllllll!
So glad you liked it! And thanks so much for commenting – love hearing feedback 🤗
Hello!
I am excited to try this recipe but had a question of whether adding nutritional yeast as a “cheesy” flavor would mess with the recipe at all. I don’t use it that often so I didn’t know if the flavor would be skewed from the yeast. Thank you for the recipe and I hope to make it soon!
Best,
Bri
Hi Bri – I’m going to be completely honest…I don’t like the way nutritional yeast tastes 😬 I know, not very “vegan” of me. So I would say that if you like the way it tastes, then go ahead and add it. But it just isn’t my cup of tea.
I love nootch, and I still wouldn’t put it in this recipe! LOL I don’t think the nootch would add anything to this at all, as it’s not a “cheezy” pasta. The flavor is amazing without it, so I think there’s too much downside to playing around with that kind of ingredient.
When I made this, DH asked about the bright, citrusy-lemon notes in it. Err…no lemon! Maybe a bit in the hummus (plain-jane Costco hummus)…I think it was perhaps picked up from the awesome CSA tomatoes that I used. I wouldn’t want to mask any of that brightness with nootch.
Thanks for the insight!!!
Hi! I can’t wait to try this tonight for my lil dinner party of 4 people!
I know the recipe says 4 servings but would you recommend doubling it for 4-go-back-for-seconds type of people? And if I double it, can I just make it all in the same pot while doubling everything?
Thanks! Looks delish
Sorry I wasn’t able to get back to you before your dinner party! But yes, definitely double this if you want to have bigger portions/leftovers!
I made this tonight and loved it. We don’t use oil, so I used plain sun-dried tomatoes (the dry ones that come in a packet). I soaked them in some hot water and sliced them, and then I added the tomato-soaking water in place of some of the pasta water. I also used dried sage and thyme because I didn’t have fresh. The flavor profile is SO good in this dish, and many of the ingredients are pantry staples!
Yay! So glad you liked it and were able to make it work with what you had!
Thank you for posting. This is what I was planning on doing because we don’t do oil either. Happy to hear it worked out. 🙂
So Simple to make so goood!
Yay! So glad you liked it!
Made this tonight and it was amazing! I never leave comments on recipes but this one was too good not too. I was a little nervous about the pumpkin/hummus combo but after reading the comments I decided to take the leap and I’m glad I did ?
As I get ready to post a comment and I come across yours irrelevant the same way I don’t post comments but this pasta was so goood
Comment******
Yay! I am so glad you liked it (and super glad you left a comment) 🙂 I love hearing feedback!
Ooooh yes, very scrumptious, mmm. I used frozen pumpkin cubes instead of of puree (we can’t buy pumpkin puree in our country, and I’m a lazy bugger) and it turned out to be a pittoresque dish with beautiful fall colors 😀
I don’t think that’s any lazier than pumpkin puree. Lol! I’m so glad you liked it!
Just made this and it turned out awesome! So tasty! I find whenever I make food for myself it never tastes as good as when someone else makes it and it always seems just ok but I loved this!!!
This was outstanding! The flavor doesn’t taste pumpkiny or hummusy – it’s somethting entirely different. I was so pleasantly surprised. Thank you!
Hi Katie – so glad you liked it. And you’re totally right about the flavor. Weird how the combination makes something so delicious 🙂
Made this tonight! I added onion to the mix. It was fabulous! Definitely going on our routine recipe list! Never would have thought pumpkin and humus could be so good together! My husband and I loved it!
Yay! So glad you both liked it. Onion sounds like an awesome addition – I think shallot would also be good!
This looks so good, I have everything except that bucatini pasta. I’m going to make it tonight! Thank you.
Woo! I hope you love it!
I was just wondering what you estimate the calories to be for this?