This satiny smooth and comforting Pumpkin Pasta Sauce is made with pumpkin puree, a short list of pantry staples, and warm fall flavors. With your pick of pasta, this luxurious sauce creates a vegan pasta dinner the whole family will love!
Creamy pumpkin pasta
Autumn is the best time of year for the pumpkin lovers of the world. It’s the best addition to warm coffee drinks (Pumpkin Spice Latte, anyone?) and makes Pumpkin Pie the magical dessert it’s known to be.
But is there room for pumpkin on the lunch or dinner menu? I say yes!
Turn to this Pumpkin Pasta Sauce the next time you’re looking for a quick and easy fall or winter meal. It’s made with pantry-staple ingredients, like pureed pumpkin, tomato sauce, and coconut cream. Beautifully spiced with cinnamon and sage, every bite is deliciously warm and comforting.
Mix the vegan pumpkin sauce with pasta noodles, layer it in a lasagna, or freeze it for later. There are plenty of creative ways to personalize the presentation and turn this comforting pasta sauce into a dreamy meal.
Creamy pasta sauce is a must for fall and winter because it’s:
- A low-fuss weeknight dinner. The whole recipe comes together in under 30 minutes using everyday ingredients. You probably have most of them in your pantry already! The process is foolproof and perfect for weeknight dinners.
- It’s as nutritious as it is delicious. Pumpkin is incredibly healthy and a wonderful source of vitamins, minerals, antioxidants, and fiber. It packs this sauce with added nutrients as well as a warm, sweet, and earthy flavor profile.
- Easy to personalize. Play with the flavors and ingredients as much as you want. Add more spice, mix pureed winter squash in with the pumpkin, stir vegetables into the sauce, add vegan meat for protein, and so on. Anything goes!
Ingredients needed (with substitutions)
- Olive oil – This is the first layer of flavor in the sauce, so use good quality olive oil, extra virgin olive oil, or vegetable oil.
- Garlic
- Sage – This is an aromatic herb found in many savory fall and winter recipes, from sauces to homemade bread.
- Oregano – If you don’t have dried oregano, replace it with another dried herb, like thyme, basil, or parsley.
- Cayenne – You can leave this out if you don’t like any heat.
- Cinnamon – A must for the deep warming flavors. Feel free to add a pinch of nutmeg too.
- Salt
- Pumpkin puree – Make sure you buy canned pure pumpkin, not pumpkin pie filling. The latter has added sugars and spices, meaning it’s better suited for desserts.
- Tomato sauce – Any store bought jarred tomato sauce with no added flavors will work just fine.
- Coconut cream – This is added at the end for a silky smooth and creamy texture. Full fat coconut milk, cashew cream, or vegan heavy cream substitute will also work well. Dairy free milk could be used in a pinch but it won’t provide the sauce with as much of a luscious consistency.
- Pasta – You can use any pasta noodles you like but I recommend choosing a tubular pasta or noodles with ridges in order to trap and scoop up plenty of sauce. Penne, fusilli, orecchiette, conchiglie, macaroni, and cavatappi are all great options.
How to make pumpkin pasta sauce
Find the complete printable recipe with measurements in the recipe card below.
Start by cooking the pasta according to the package instructions. Drain the water when the noodles are al dente, then set them aside while you make the sauce.
Saute the garlic in a large oiled skillet. Next, stir in the sage, oregano, cayenne pepper, cinnamon, and salt. Let them toast for about a minute to intensify the aromas and warmth.
Pour the tomato sauce and pumpkin puree over the garlic and spices. Stir well and let the sauce simmer for 10 minutes, stirring often.
To finish, stir in the coconut cream and add more salt if needed. Add the pasta to the skillet and stir to coat.
Scoop the pumpkin pasta into bowls with vegan parmesan cheese and perhaps pepitas on top. Enjoy!
Serving suggestions
Upgrade every bowl of pasta by stirring sauteed mushrooms, shallots, bell peppers, kale, spinach, and other vegetables with the sauce and noodles. You can make it extra filling with sliced vegan chicken, marinated tempeh or tofu, vegan sausage, and Italian-style vegan meatballs too!
From there, finish each bowl with vegan parmesan cheese, toasted pepitas, hemp seeds, chopped walnuts or pecans, or crispy fried sage leaves on top.
Pumpkin sauce has plenty of more uses, all going beyond a simple bowl of pasta. Layer it in a fall-themed lasagna with vegan ricotta and vegan mozzarella on top, or use it to upgrade this pumpkin pasta bake.
Frequently asked questions
- What should I serve with creamy vegan pumpkin pasta? This is a satisfying meal on its own, but it’s even better with slices of crusty bread, a simple Caesar salad, and steamed vegetables, like asparagus, on the side.
- How long does homemade pumpkin pasta sauce last? This sauce will keep for 3 to 4 days when it’s stored in an airtight container in the fridge.
- Can you freeze it? Yes, it freezes well for up to 3 months.
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Cook your pasta according to package instructions, then drain in a colander and set aside while you make the sauce.
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In a large skillet over medium heat, warm the olive oil. Add the minced garlic and sauté for 1-2 minutes until fragrant.
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Add the sage, oregano, cayenne pepper, cinnamon and salt and stir, cooking for 1 minute.
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Pour in the tomato sauce and pumpkin puree and stir everything together. Let the sauce simmer for 10 minutes, stirring often.
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Lastly, stir in the coconut cream or other creamer. Taste; add more salt if needed.
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Stir in the pasta and serve. You can also mix in some baby spinach (just add a few handfuls to the sauce in the last few minutes to let it wilt).
- For gluten free, use gluten free pasta of choice.
- Feel free to leave out the coconut cream for a less luxurious pasta sauce, or substitute cashew cream, full fat coconut milk, non-dairy unsweetened milk like almond or cashew, or plain vegan yogurt.
Serving: 1of 8 servings, Calories: 271kcal, Carbohydrates: 40g, Protein: 7g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 403mg, Potassium: 419mg, Fiber: 4g, Sugar: 5g, Vitamin A: 8532IU, Vitamin C: 7mg, Calcium: 37mg, Iron: 2mg
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