5-ingredient Creamy Squash Pasta (vegan + gluten-free)

5-ingredient Creamy Squash Pasta made with vegan and gluten-free ingredients for an easy and quick meal! 

The easiest and delicious 5-ingredient Creamy Squash Pasta made with all gluten-free and vegan ingredients. Such a delicious “cheesy” pasta with no cheese!


  • 16 ounces of gluten-free pasta (any variety works! I used this brand’s cassava one! just make sure you have 16 ounces)
  • 6 cups water
  • 1 cup canned organic pumpkin puree
  • 1 cup full fat coconut milk (the cream from the top of the can is best)
  • 1 package baby arugula (optional but I love adding it)
  • 1/2 teaspoon garlic powder
  • Sea salt and black pepper to taste


  1. Add dry pasta and water to a large pot and bring to a boil (you can add chopped garlic cloves too if you wish)
  2. Using tongs or a spatula, store and turn pasta frequently over high heat and cook for 10 minutes (until water is absorbed)
  3. Remove pot from heat and add in pumpkin and coconut milk and mix well until smooth and creamy
  4. Top with arugula, nutritional yeast and another cheese or df cheese if desired


*This recipe tastes best day of but when reheating, add some water to the pot when heating up again to help the pasta soften again