This Creamy Vegan Pumpkin Pasta Sauce is luscious, easy, and perfect for fall! The comforting pumpkin sauce is easy to make in one pan, is ready in less than 30 minutes, and pairs well with your favorite pasta noodles.
This Creamy Vegan Pumpkin Pasta Sauce is layered with comforting fall flavors. Pumpkin puree, tomatoes, cashew cream, and warm seasonings come together in just one pot and will warm you inside and out. Enjoy a bowl topped with vegan parmesan and freshly baked bread on the side for a delicious and creamy meal!
This pumpkin pasta sauce recipe is perfect for when you’re craving the most comforting weeknight fall-themed dinner. It’s:
- Easy to make in only one pot.
- Creamy, luscious, and comforting.
- So flexible! Add in fresh greens, veggies, or seasonings.
- The best fall meal!
Looking for more vegan pumpkin recipes? Be sure to try my Vegan Pumpkin Pie and Pumpkin Bread during fall!
Jump to:
Pumpkin pasta sauce ingredients
- Canned pumpkin puree - Not pumpkin pie filling.
- Tomato sauce - Use a can of diced tomatoes, plain crushed tomatoes or your favourite tomato pasta sauce for even more flavour. If you don’t have tomato sauce at home, replace it with more water.
- Seasonings - A mix of chili powder, cinnamon, and nutmeg gives this sauce warm and comforting flavors.
- Cashew cream - Blending raw cashews, water, and white vinegar together creates a tangy replacement for heavy cream. The pumpkin sauce becomes so thick and creamy when the cashew cream is added!
- Bouillon - I use Better Than Bouillon Vegetarian No Chicken Soup Base but you can use a splash of vegetable broth if that’s all you have at home.
- Spinach - Added at the end for nutrients and a pop of green.
- Pasta noodles - Dress your favorite pasta noodles in the finished sauce. It’s delicious with any kind of noodle, like bowtie, elbow macaroni, linguini, shells, and even gluten free pasta.
How to make vegan pumpkin pasta
Turn to this simple vegan pasta sauce when you’re craving a comforting meal with all the fall flavors. It’s easy to make in only one pot so clean up is easy! Here’s how it’s done:
- First, make the cashew cream by blending the cashews, water, and vinegar together until smooth.
- To make the pumpkin sauce, saute the onions in a saucepan over medium heat. Add the garlic and spices and cook until fragrant.
- Turn down the heat and add the water, pumpkin puree, tomato sauce, and bouillon to the pot. Stir and let it simmer for a few minutes.
- Transfer the sauce to a blender (or use an immersion blender) and blend until smooth.
- Pour the sauce back into the saucepan, add the cooked pasta of your choice, and stir to coat. Serve with tomatoes, nuts, parsley, or vegan parmesan on top and enjoy! For full ingredients and instructions see printable recipe card below
Tips for success
- Is the sauce too thick? Add in a splash or two of water or vegetable stock to thin it out.
- Don’t be tempted to add sage (fresh or dried)! It just doesn't taste good in my opinion.
- You can replace the cashew cream with a can of coconut milk instead.
- Top the pasta with vegan parmesan cheese, pecans, hazelnuts, or roasted or fresh chopped tomatoes.
- You can skip blending the sauce if you prefer it to have some texture.
- To turn this into a vegan pumpkin mac and cheese, add 3 to 4 tablespoons of nutritional yeast into the sauce and serve with macaroni elbow noodles.
- Use zucchini noodle spirals (zoodles) instead for low carb pasta dish!
Frequently asked questions
Yes! Replace the cashew cream with vegan cream cheese or a can of coconut milk instead. The cashew cream gives the sauce some tang, but you can replicate the same taste with a little vinegar or lemon juice stirred into the sauce.
Pumpkin pasta is delicious with any type of pasta noodle, including gnocchi, mushroom ravioli, and veggie tortellini. Serve each bowl with a simple green salad or roasted vegetables on the side, and fresh bread for soaking up every last drop of sauce!
Make the pumpkin pasta sauce on its own and store it in a sealed jar in the fridge for up to 1 week ahead of time. When it’s time to eat, all you’ll have to do is mix the sauce with cooked pasta, heat it up, and enjoy!
The leftover pumpkin pasta will last for 2 or 3 days when stored in an airtight container in the fridge.
Hungry for more creamy vegan pasta recipes?
Enjoy everyone! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!
Follow me on PINTEREST and INSTAGRAM for more tasty Plant Based & Vegan Recipes❤️
Subscribe here for free weekly recipes delivered right to your inbox! No need to scour the internet. Your one stop shop for recipes is here😊 No spam I promise!
Print
Creamy Vegan Pumpkin Pasta Sauce
- Total Time: 30 minutes
- Yield: 4 Servings 1x
- Diet: Vegan
Description
This Creamy Vegan Pumpkin Pasta Sauce is luscious, easy, and perfect for fall! The comforting pumpkin sauce is easy to make in one pan, is ready in less than 30 minutes, and pairs well with your favorite pasta noodles.
Ingredients
-
10 -12 oz pasta of choice*
-
2 tablespoons vegan butter, or oil
-
1 medium-large yellow onion, diced
-
3 cloves garlic, minced
-
¾ teaspoon chili powder
-
½ teaspoon cinnamon
-
⅛ teaspoon nutmeg
-
1 cup canned pure pumpkin, (not pie filling)
-
1 cup water
-
1 cup tomato sauce*
-
1 tablespoon better than bouillon vegetarian no chicken soup base
-
2 cups fresh spinach, packed (optional see notes*)
Cashew Cream:
- ⅓ cup raw cashews
-
⅓ cup water
-
1 and ½ tablespoons distilled white vinegar
For serving (optional):
- vegan parmesan
-
Top with roasted or fresh chopped tomatoes
-
Toasted chopped pecans or hazelnuts
Instructions
- Cook pasta in boiling salted water, drain and toss with a drizzle of oil, Add back to pasta pot off heat. (If using spinach see notes*)
-
For cashew cream: add cashews, water and vinegar to nutribullet blend until smooth, no need to soak cashews first. Set aside
-
For pumpkin sauce: While noodles are cooking In a medium saucepan over medium heat saute onions, butter and pinch of salt and pepper for 7 minutes or so until soft and browning
-
Stir in the garlic and spices until fragrant, 30 seconds.
-
Turn heat to medium-low and add water, pumpkin, tomato sauce, bouillon and cashew cream. Simmer for 1 to 2 minutes until heated through.
-
Pour sauce into a blender and puree, then add back to the pot to heat up slightly. Season with salt and pepper (recommended). Mix with pasta noodles and serve with vegan parmesan. Top with tomatoes and nuts if you like. Enjoy! For step by step photos, FAQ, Tips and serving suggestions see above post
Notes
- Add 2 cups packed spinach to boiling pasta water when noodles are done, drain immediately
- You can sub water for tomato sauce if necessary, recommend as written though
- For nut free sauce: stir in some vegan cream cheese instead. Omit vinegar and add some later to taste if needed or try coconut milk!
- If pumpkin sauce is too thick add splash of veggie stock or water
- Pasta: Use any kind of pasta, bowtie, elbow macaroni, linguini, shells, etc...regular or gluten free
- OR… Serve pumpkin sauce with gnocchi, mushroom ravioli, veggie tortellini or zucchini noodles spirals (zoodles) for low carb instead!
- Do not be tempted to add sage, fresh or dried it just doesn't taste good in my opinion!
- To store and freeze: pasta will keep covered in fridge for 3 days and sauce freezes well
- Nutrition chart calories includes pasta
Adapted from Food & Wine Pasta with Creamy Pumpkin Sauce
- Prep Time: 15 Minutes
- Cook Time: 15 Minutes
- Category: Mains, Gluten free
- Method: Stovetop, Blender
- Cuisine: Italian, American, Canadian
Jim Dumpert
I love this recipe. So creamy, pumpkiny, and delicious. Great cool evening dinner.
Verna
Thank you so much so glad you enjoyed it!