This is a really simple dish that is creamy, comforting, and absolutely delicious! Make it as a weeknight dinner or include it on a holiday menu and watch it become an instant fall favorite.
Just like so many of you, we’re absolutely crazy for pumpkin over here! We love the flavor and texture that it adds to both sweet and savory dishes. Using pumpkin to create this comforting, creamy pasta dish was a dream come true. It came out even better than we’d hoped and we know you’ll love the rich, bold flavors in this Pumpkin Pasta Sauce. Get your pasta water boiling!
How to Make a Vegan Creamy Pasta Sauce
This pasta sauce is made thick and creamy with coconut milk and pumpkin, so it’s a totally dairy-free dish! It’s a healthier, grown-up, fall version of a fettuccine alfredo that everyone at your table will swoon over. You can serve this pasta with cheese (regular or vegan), but we think it holds its own even without.
Ingredients in Pumpkin Pasta Sauce
This sauce is made with pumpkin (of course), onions, ginger, rosemary, tomato paste, coconut milk, and baby spinach. It has an international, deliciously spiced flavor that somehow feels both comforting and exotic at the same time.
Vegan and Gluten-Free Pumpkin Pasta
Use your favorite gluten-free pasta to make this dish even more allergy-friendly! Use a bean-based pasta like edamame, chickpea, or lentil to get an extra boost in protein. If you like high-protein pasta, be sure to check out our Easy Mushroom Pasta, Pasta Puttanesca, or Spinach Pasta Bake.
Is Pumpkin Healthy?
The pumpkin puree in this recipe (not pumpkin pie filling--the two are very different! Make sure you check your label. The only ingredient should be pumpkin) gives this pasta sauce so much creaminess while also offering added nutritional benefits. Pumpkin is low in calories while being high in fiber and vitamin A. It also has immunity-boosting vitamins C and E.
What to Serve with Creamy Pumpkin Pasta
We love to keep pasta night simple! Serve your Pumpkin Pasta with an Easy Tomato Chickpea Avocado Salad, Vegan Kale Caesar Salad with Mushroom Bacon Bits, or The Most Comforting Vegetable Soup. You could also make a loaf of fresh Focaccia Bread with Za’atar and Olives!
How to Store Pumpkin Pasta
Don’t you love a dish that can be made ahead of time? This Pumpkin Pasta Sauce stores really well in the refrigerator for up to 3 days. If it’s a bit too thick before serving, mix in a little bit of your pasta water to thin it to your preferred consistency.
More Pasta Dishes
- 20 Minute High Protein Lemon Pasta
- Mushroom and Veggie Sausage Pasta
- One Pot Chickpea and Butternut Squash Pasta
- Penne Pasta with Vegan Cauliflower & Walnut Kale Pesto
- Edamame Pasta with Chimichurri Sauce
- Cheesy Passover Pesto Zoodles
DID YOU LIKE OUR PUMPKIN PASTA SAUCE RECIPE?
If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.
Pumpkin Pasta Sauce
- Total Time: 25 minutes
- Yield: 4 cups 1x
- Diet: Vegan
Description
This is a really simple dish that is creamy, comforting, and absolutely delicious! Make it as a weeknight dinner or include it on a holiday menu and watch it become an instant fall favorite.
Ingredients
- 8oz spaghetti (or any other pasta of your choice)
- 1 tbsp extra virgin olive oil
- 1 medium-size onion, diced
- 1 tbsp fresh grated ginger
- 1 tbsp fresh rosemary, chopped
- 3 tbsp tomato paste
- 1 tbsp maple syrup
- 1 tbsp balsamic vinegar
- ¾ cup no-chicken or vegetable both
- 1 tsp salt (add more to taste)
- 1 cup canned pumpkin
- 1 cup full-fat canned coconut milk
- 2 cups fresh baby spinach, chopped
Instructions
- Cook the pasta in salted water until slightly al dente. Drain, making sure not to rinse it. Set aside
- In the meantime, heat the olive oil in a large non-stick skillet. Add the onions and cook over medium heat for about 2 minutes, until translucent. Add the ginger and rosemary and continue cooking for another 3 minutes, stirring often to prevent the onions from burning
- Add the tomato paste, maple syrup, and balsamic vinegar. Stir well and cook for 3 minutes. Add the broth and salt, stir well and continue cooking for 2 more minutes
- Whisk in the pumpkin and coconut milk. Simmer for about 5 minutes, stirring occasionally. Turn off the heat, add the chopped spinach and mix well
- Add the cooked pasta, toss well so it's well coated with the sauce, and serve immediately
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: dinner
- Method: stovetop
- Cuisine: Thanksgiving
Nutrition
- Serving Size: 1 cup
- Calories: 428
- Sugar: 10.3
- Sodium: 720
- Fat: 16.8
- Saturated Fat: 11.5
- Unsaturated Fat: 4.2
- Trans Fat: 0
- Carbohydrates: 59.3
- Fiber: 5
- Protein: 10.5
- Cholesterol: 0
Raquel
Looks delicious! I love anything with pumpkin!
Vicky & Ruth
Pumpkin recipes are the best! We love creating savory pumpkin recipes.
Esther
Do you think the sauce can be frozen? Would it do well reheated?
Vicky and Ruth
Yes, the sauce can be frozen. We just recommend that you re-heat it in a sauce pan and whisk it so the sauce comes back together nice and creamy