Can the sauce be made nut free?

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.

How do you serve pumpkin pasta?

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!

Can you make it ahead of time?

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!

How long does it last?

The leftover pumpkin pasta will last for 2 or 3 days when stored in an airtight container in the fridge.

Creamy Vegan Pumpkin Pasta Sauce

Name: Creamy Vegan Pumpkin Pasta Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 10 -12 oz pasta of choice*; 2 tablespoons vegan butter, or oil; 1 medium-large yellow onion, diced; 3 cloves garlic, minced; 3/4 teaspoon chili powder; 1/2 teaspoon cinnamon; 1/8 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*); 1/3 cup raw cashews; 1/3 cup water; 1 and 1/2 tablespoons distilled white vinegar; vegan parmesan; Top with roasted or fresh chopped tomatoes; Toasted chopped pecans or hazelnuts

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

Scale

10 -12 oz pasta of choice*
2 tablespoons vegan butter, or oil
1 medium-large yellow onion, diced
3 cloves garlic, minced
3/4 teaspoon chili powder
1/2 teaspoon cinnamon
1/8 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:

1/3 cup raw cashews
1/3 cup water
1 and 1/2 tablespoons distilled white vinegar

For serving (optional):

vegan parmesan
Top with roasted or fresh chopped tomatoes
Toasted chopped pecans or hazelnuts

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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

Keywords: vegan pumpkin pasta sauce, vegan pumpkin pasta