Pumpkin Pasta Sauce

4.88 stars (8 ratings)

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!

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: American

Servings: servings

Calories: 271kcal

Author: Nora Taylor

Ingredients

2 tablespoons olive oil
3 garlic cloves, minced
1/2 teaspoon dried sage
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper omit if you don't like heat
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
15 ounce can tomato sauce
15 ounce can pumpkin puree
1/2 cup coconut cream or unsweetened vegan creamer
12 ounces pasta of choice

US Customary - Metric

Instructions

Cook your pasta according to package instructions, then drain in a colander and set aside while you make the sauce.
In a large skillet over medium heat, warm the olive oil. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the sage, oregano, cayenne pepper, cinnamon and salt and stir, cooking for 1 minute.
Pour in the tomato sauce and pumpkin puree and stir everything together. Let the sauce simmer for 10 minutes, stirring often.
Lastly, stir in the coconut cream or other creamer. Taste; add more salt if needed.
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).

Notes

Consider sprinkling some vegan parmesan cheese or pepitas on top. For added protein, serve with vegan chicken, marinated tempeh or tofu or other protein.
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.

Nutrition