This flavorful Pumpkin Pasta is a two-pot dish that comes together in minutes for a hearty and comforting meal. Perfect for your next pasta night!
Savory and sweet pumpkin puree coupled with tomato paste and coconut milk makes for a super rich and hearty pumpkin pasta sauce. The addition of spices, fresh garlic, and fresh sage makes this pasta sauce super flavorful.
Perfect for feeding your favorite groups of friends or as an option for your weekly family pasta night, this rich and hearty pumpkin pasta sauce makes for a comforting and nourishing meal.
I love its flexibility. You can change up the pasta, add more veggies, sprinkle on some nutritional yeast and you’ve got a meal everyone will love.
If you are looking for more pasta night options this Lemon Garlic Pasta Recipe is a good option as is this Creamy Vegan Mushroom Pasta.
Why You’ll Love This Pumpkin Pasta Recipe
- Flavorful: This pumpkin sauce for pasta is loaded with flavors from the pumpkin puree, the spices, garlic, and fresh sage.
- Quick: You can easily get this creamy pumpkin pasta on the dinner table in less than 30 minutes.
- Family-friendly: Even the pickiest of eaters will love this pasta sauce as the pumpkin imparts a slightly sweet flavor that’s rounded out by the herbs and spices.
- Affordable: Using pantry staples and a few fresh veggies makes this recipe budget-friendly.
Ingredients
- Pasta of choice: This recipe works any type of pasta so feel free to use your favorite. We will also be using a bit of the pasta water to get the right consistency for the sauce.
- Sage: Fresh sage leaves add a deep savory flavor. Fresh is best but if you don’t have fresh on hand you can use dried sage. Use between 1 - 1 ½ teaspoons of dried.
- Pumpkin puree: Make sure to use pure pumpkin puree and not pumpkin pie filling. Pumpkin pie filling usually has spices and sugar in it.
- Tomato paste: Tomato paste helps thicken up this pumpkin sauce. You can substitute it with tomato sauce but then you’ll get a slightly thinner dish. Passata is another option.
- Coconut milk: Canned full-fat coconut milk adds creaminess to this pasta dish. Low-fat coconut milk or other non-dairy milks are okay but your dish won’t be as creamy. Coconut cream is another option for adding creaminess.
- Nutritional yeast: Nutritional yeast adds a cheesy flavor to the pasta. Note, you can omit the nutritional yeast if you don’t have any but you may need to add a touch more salt.
- Spices: I used a combination of paprika and nutmeg to add flavor to the sauce.
- Fresh spinach: Optional but adds a good dose of your recommended daily greens. You can also throw in frozen spinach that’s been thawed.
See the recipe card below for a full list of ingredients and their amounts, nutritional information, and detailed instructions.
Variations
- Add beans: Stir in a can of beans; cannellini, great northern, or navy beans will all work, and add protein to this pumpkin pasta sauce recipe.
- Gluten-Free: Use your favorite gluten-free pasta if required.
- Stir in some veggies: Saute carrots, celery, or any other fresh vegetables you have on hand and add them to the sauce.
- Substitute the pumpkin: Have leftover sweet potatoes or squash on hand? Go ahead and mash it or puree it and use it instead of the pumpkin puree.
How to Make Pumpkin Pasta
Here are the instructions on how to make this vegan pasta dish.
Step 1: Cook the pasta: Prepare the pasta according to the package instructions but make sure it is al dente. Save a portion of the pasta water to add to the sauce.
Step 2: Making the sauce: Drizzle the olive oil in a pan, add the chopped onion and minced garlic, and cook until translucent. Add the sage leaves, spices, salt, pepper, tomato pasta, pumpkin, nutritional yeast, coconut milk, and pasta water.
Step 3: Cooking until creamy. Stir until combined and cook until you have a thick and creamy sauce.
Step 4: Adding the spinach. Stir in the spinach and cook for another 2-3 minutes.
Step 5: Adding the pasta. Add in the cooked pasta. Serve with vegan parmesan and enjoy!
Expert Tips
- Use canned pumpkin: I prefer using canned vs fresh pumpkin to make pasta with pumpkin sauce as it lends itself better to this type of recipe and I prefer the flavor.
- Don’t substitute another non-dairy milk. Canned coconut milk is the best option for a creamy sauce.
- Save your pasta water. We will be using it to thin out the sauce to create the creamy texture of the sauce.
Serving Suggestions
This vegan pumpkin sauce pasta makes a great dinner. If you are wondering what to serve with this pumpkin pasta here are some suggestions:
- This vegan caesar salad or this vegan bruschetta makes a great starter.
- Serve with this homemade garlic bread for scooping up the sauce.
- Make and serve with this vegan apple crumble or vegan tiramisu for dessert.
Storage Directions
- Refrigeration: Leftover pumpkin sauce pasta will keep in an airtight container in the refrigerator for up to 3 days. Store the leftover pasta and sauce separately so the pasta doesn’t get too mushy.
- Reheating: Reheat the creamy pumpkin pasta and sauce in the microwave on medium heat for 30-60 second intervals until it is heated through or heat it on the stovetop. Refrigerated sauce may get thick but you can thin it out by adding some water or vegetable broth.
- Freezing: Leftover vegan pumpkin pasta sauce can be frozen for up to 3 months. Avoid freezing the pasta as the texture will likely change significantly.
Video
Recipe FAQs
You can make your own pumpkin puree though you’ll have to steam or roast the pumpkin and then puree it. I find however that canned pumpkin puree is easier to work with, and has the right texture and the right taste for this pasta sauce.
If you forgot to save the pasta water that’s okay. The sauce will still taste great it just may not stick to the pasta as well as it would have with the pasta water.
More Delicious Pumpkin Recipes
Creamy Pumpkin Pasta
Ingredients
- 8 oz pasta of choice
- 2-3 tablespoon olive oil
- ½ medium onion
- 2 cloves of garlic
- 4-6 sage leaves
- ½ can of pumpkin puree 7.5 oz
- 2 tablespoon tomato paste
- ½ cup canned coconut milk
- ¼ cup nutritional yeast
- ¼ teaspoon paprika
- ⅛ teaspoon nutmeg
- ½ teaspoon salt
- ¼ teaspoon pepper
- ⅓ cup pasta water
- 1 large handful fresh spinach optional
Instructions
- Cook the pasta according to the package instructions. Save ⅓ cup of it for the sauce.
- Drizzle the olive oil in a pan over medium heat. Add the chopped onion and minced garlic and cook until translucent.
- Add the sage leaves, spices, salt, pepper, tomato pasta, pumpkin, nutritional yeast, coconut milk, and pasta water. Stir until combined and cook for 4-5 minutes until you have a thick and creamy sauce.
- Add in the spinach and cook for another 2-3 minutes. Finally, add in the cooked pasta.
- Serve with vegan parmesan and enjoy!
Notes
- Use canned pumpkin: I prefer using canned vs fresh pumpkin to make pasta with pumpkin sauce as it lends itself better to this type of recipe and I prefer the flavor.
- Don’t substitute another non dairy milk. Canned coconut milk is the best option for a creamy sauce.
- Save your pasta water. We will be using it to thin out the sauce to create the creamy texture of the sauce.
Kayla
Obsessed with this recipe it's sooooooo good and I can't believe how easy it was to make, I added cooked carrots and zucchini for extra veggies and even though I forgot to add the nutritional yeast (and probably could've added more sage and garlic too) I still think this is one of the best pasta dishes I have ever had! It's so cozy and comforting and perfect for any fall lover, I'd give it 10/5 stars and will definitely make this again very soon!
Gaby Dimova
ahhhh this made my day reading it!!! 🙂 im so happy that you love it!