Try my vegan pumpkin pasta sauce this fall season and enjoy it with your family and friends.
This creamy and flavorsome sauce is perfect for any pasta dish; your kids will love it, too!
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I say creamy, but this delicious recipe was created with no heavy cream or butter!
With canned or fresh pumpkin puree created from a real pumpkin, this recipe presents a perfect way to enjoy the harvest of this pumpkin season!
Like my other pumpkin recipes, this pumpkin sauce is made from scratch with simple and healthy ingredients.
It's also a great way to add variety to your vegan diet. So, this fall season, impress your family and friends with this homemade creamy pumpkin pasta sauce recipe.
Experiment with different herbs and spices to make it your own, and let me know how it turns out!
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Why I love this recipe
- Creamy and Delicious: This pumpkin sauce is incredibly creamy and rich in flavor. The blend of pumpkin, garlic, and herbs gives it a deliciously smooth texture.
- Healthy and Nutritious: Pumpkin is high in fiber and vitamins A and C, making this sauce not only tasty but also healthy.
- Budget-friendly: Making your own pasta sauce at home is much more affordable than buying store-bought pumpkin ravioli sauce.
- Quick and Easy: This sauce comes together in under 20 minutes, making it a perfect weeknight meal option for busy days.
Ingredients
- Pumpkin puree
- Garlic cloves
- Vegetable broth
- Herbs and spices
- Nutritional yeast
- Vegan butter or olive oil
- Full-fat Coconut milk
See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.
How to make pumpkin puree
You could buy pumpkin puree from the store. But I used my leftover pumpkins after I prepared pumpkin dal last week.
Begin by cutting the pumpkins(1lb 5ounces) into wedges or 1" cubes and then air-frying them at 380 F for 15 minutes. Once they're soft, I removed the skin and blended it in a food processor until smooth. The cooking time might have to be higher for larger chunks.
What types of pasta to use
This pumpkin pasta sauce pairs well with any type of pasta. My favorite is Penne or fettuccine, but you can use spaghetti, fusilli, or any other type of pasta you have on hand.
How to cook pasta in Instant Pot
I cooked the pasta in an Instant Pot, which turned out perfect. Here's how:
Add the pasta to the pot, one teaspoon of oil, sprinkle salt, and water to cover enough to submerge the pasta.
Pressure cook for half the time recommended on the package instructions, and use quick release to release the pressure.
Once done, drain the pasta and rinse with cold water to prevent it from sticking together.
Now you have a quick and easy way to make perfectly cooked pasta for this pumpkin sauce recipe!
How to make pumpkin pasta sauce
Cook the pasta according to the package instructions and preserve some of the pasta water.
Heat a large saucepan or a dutch oven over medium-low heat and add vegan butter.
Once the butter melts, add chopped garlic or garlic powder and cook for 2 minutes until they start to brown.
Add pumpkin purée, vegetable broth, nutritional yeast and pepper, Italian seasoning, cayenne, cinnamon, dried or fresh sage, and salt, and stir well.
Add coconut milk and cornstarch mixture (2 tablespoons of water) to thicken the sauce. Cook for 5 minutes until it reaches your desired consistency.
Add cooked pasta to the sauce and mix well until all the pasta is coated. if required, add pasta water to loosen the sauce.
Garnish with fresh parsley or vegan parmesan cheese if desired.
Serve hot, and enjoy your delicious vegan creamy pumpkin pasta.
Variations
- Vegetables: Add sautéed onions, bell peppers, or spinach for extra flavor and nutrients.
- Spices: Feel free to experiment with different spices. Nutmeg, smoked paprika, black pepper, or a dash of chili powder can give this sauce a different twist.
- Cheese: You might want to add a sprinkle of vegan parmesan cheese.
- Pasta: Go for gluten-free pasta to make it gluten-free.
- Sauce: Along with pumpkin puree, add ¼ cup of tomato sauce for a tangy twist.
- Nondairy milk: If you do not prefer using coconut milk, you could try using unsweetened almond milk or soy milk instead.
Pumpkin mac and cheese vs. pumpkin pasta
In my experience, adding vegan cheese to pumpkin pasta sauce is not a good idea. The pumpkin flavor gets masked, becoming more like mac and cheese rather than pumpkin pasta sauce.
So, I prefer to leave the cheese out in this recipe. However, if you love cheesy pasta, add some vegan cheese to the sauce and cook until it melts.
Top tips
- For al dente pasta, cook for 1-2 minutes less than the package instructions or quickly release the pressure from the instant pot.
- Adjust the consistency of the sauce by adding more or less coconut milk.
- Add a splash of lemon juice for an extra tangy flavor.
- Add chili flakes on top of the pasta for a spicy kick.
How to store leftovers
Leftover vegan pumpkin pasta tastes delicious, so don't throw it away! Store it in an airtight container and refrigerate for 3-4 days.
Reheat it in the microwave or on the stovetop with a splash of water to loosen the sauce. Or store the pumpkin pasta sauce and pasta in different containers.
I packed this pumpkin pasta for the kids the next day for the lunch box. They said it was awesome.
You can also freeze the pumpkin sauce for up to 2 months. When ready to use, thaw it in the refrigerator overnight and reheat as mentioned above.
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📖 Recipe
Easy Vegan Pumpkin Pasta Sauce
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 500 gram penne pasta
- 2 cups pumpkin puree
- 1 ¼ cup vegetable broth
- 1 cup coconut milk
- ¼ cup nutritional yeast
- 1 teaspoon chili powder
- ¼ teaspoon cinnamon powder - optional
- 3 garlic coves - chopped
- ½ teaspoon black pepper powder
- ½ teaspoon dried sage
- 1 teaspoon Italian seasoning
- salt to taste
- 1 tablespoon vegan butter
- 1 tablespoon cornstarch
- ½ teaspoon chili flakes
- 2 tablespoon basil leaves - chopped
Instructions
- Cook the pasta according to the package instructions and preserve some of the pasta water. I cooked pasta using an Instant pot.500 gram penne pasta
- Heat a large saucepan or a dutch oven over medium-low heat and add vegan butter.1 tablespoon vegan butter
- Once the butter melts, add chopped garlic or garlic powder and cook for 2 minutes until they start to brown.3 garlic coves
- Add pumpkin purée, vegetable broth, nutritional yeast and pepper, Italian seasoning, cayenne, cinnamon, dried or fresh sage, and salt, and stir well.2 cups pumpkin puree, 1 ¼ cup vegetable broth, ¼ cup nutritional yeast, 1 teaspoon chili powder, ¼ teaspoon cinnamon powder, ½ teaspoon black pepper powder, ½ teaspoon dried sage, 1 teaspoon Italian seasoning, salt to taste
- Add coconut milk and cornstarch mixture (2 tablespoons of water) to thicken the sauce. Cook for 5 minutes until it reaches your desired consistency.1 cup coconut milk, 1 tablespoon cornstarch
- Add cooked pasta to the sauce and mix well until all the pasta is coated. if required, add pasta water to loosen the sauce.
- Garnish with fresh parsley or vegan parmesan cheese if desired. I garnished my pasta with pepper flakes and basil leaves.½ teaspoon chili flakes, 2 tablespoon basil leaves
- Serve hot, and enjoy your delicious vegan creamy pumpkin pasta.
Notes
- For al dente pasta, cook for 1-2 minutes less than the package instructions or quickly release the pressure from the instant pot.
- Adjust the consistency of the sauce by adding more or less coconut milk.
- Add a splash of lemon juice for an extra tangy flavor.
- Add chili flakes on top of the pasta for a spicy kick.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
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