Easy Vegan Pumpkin Pasta Sauce

5 from 12 votes

This creamy and flavorsome vegan Pumpkin pasta sauce is perfect for any pasta dish; your kids will love it, too!

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: American, Italian

Diet: Vegan

Allergen: Dairy free, Soy free

Difficulty: Easy

Servings:

Calories: 442kcal

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.

For al dente pasta, cook for 1-2 minutes less than the package instructions or quickly release the pressure from the instant pot.