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Square image of a black ceramic plate with spaghetti with pippin pasta sauce

Pumpkin Pasta Sauce

  • Author: Vicky & Ruth
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 cups 1x
  • Diet: Vegan


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.


  • 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
  • 3/4 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


  1. Cook the pasta in salted water until slightly al dente. Drain, making sure not to rinse it. Set aside
  2. 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
  3. 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
  4. 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
  5. Add the cooked pasta, toss well so it's well coated with the sauce, and serve immediately
  • Category: dinner
  • Method: stovetop
  • Cuisine: Thanksgiving


  • 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

Keywords: pumpkin pasta sauce, vegan, dairy-free, thanksgiving, fall