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Jump to Recipe Watch Video PrintPumpkin pasta sauce is a hearty fall recipe, perfect for tossing with pasta! This creamy sauce has canned pumpkin, vegetables, spices, and coconut milk.
It’s great as a make ahead holiday side dish, everyone at the table will love! Plus it’s dairy free and vegetarian/vegan. Serve with a side of simple sourdough garlic bread and a bright fall apple and walnut salad.
This Pumpkin Pasta Sauce Recipe Is
- Creamy
- Earthy
- Bright
- Loaded with Flavor
- Decadent
- A great make-ahead holiday side dish!
- Vegan, gluten free, vegetarian, and dairy free
What’s In This Vegan Pumpkin Noodles Recipe?
See the recipe card below for full ingredient amounts and recipe instructions!
- Pumpkin Puree: I always stock up on cans of pumpkin puree so I can enjoy them all year. I love the flavor of pumpkin – its great in both sweet and savory fall recipes!
- Garlic
- Onions
- Celery
- Tomatoes
- Coconut Milk: I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk. The flavor makes this dish super rich and creamy without any dairy.
- Herbes de Provence: my favorite spice blend! This French blend has a mix of rosemary, thyme, sage, and savory for a wonderful and complex flavor.
- Salt: We like to use pink Himalayan sea salt.
- Pepper: like salt, I only use really good pepper corns, I like these tellicherry pepper corns because they have a fresh spicy taste when they are ground.
Meal Prep Pumpkin Recipes
You can easily meal prep this pumpkin pasta recipe by following the below recipe and dividing it into a few equal portions to enjoy throughout the week. I love having a yummy homemade meal ready in my fridge during the busy weekdays.
By meal prepping this recipe, you can cook once and have perfectly portioned meals ready to go. I rely heavily on meal prepping and created a whole section of the site to recipes you can meal prep, batch cook, or make ahead. Heat + eat, you’re all set!
How Do I Make Pasta with Savory Pumpkin Sauce?
- In a large pot, cook pasta according to package instructions, drain and set aside in a bowl to cool.
- In another pot, add the olive oil, garlic, onions, celery, and tomatoes. Sauté on low heat for 7 to 8 minutes until the vegetables begin to soften and brown.
- Add the Herbs de Provence, vegetable stock, cover the pot with a lid, and allow vegetables to cook for 10 minutes.
- In a high speed blender, add the cooked vegetables, pumpkin puree, coconut milk, salt, pepper, and sage. Blend on high for 1 minute until a thick sauce blends together.
- Pour sauce over noodles, and mix. Top with parmesan cheese (or a plant-based substitute) if desired, a little extra fresh cracked pepper, and enjoy.
More Fall Pasta Recipes You’ll Love!
Gnocchi Cacio e Pepe Recipe (Parmesan Pepper Pasta)
White Wine Mushroom Sauce Pasta Recipe (No Cream)
Roasted Carrot Mac and Cheese (Vegan, Gluten Free, Dairy Free)
Spaghetti Arrabbiata Recipe (Spicy Italian Tomato Pasta Sauce)
Creamy Vegan Mushroom Tetrazzini (Dairy Free, Vegetarian)
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Pumpkin Pasta Sauce
Equipment
- Large Pot
Ingredients
- 1 lb pasta of choice
- 1 14 ounce can pumpkin puree
- 2 tablespoons olive oil minced
- 4 cloves garlic roughly chopped
- 1 large sweet onion diced
- 1 cup celery chopped
- 1 cup cherry tomatoes or substitute 8 ounces diced tomatoes
- 1 cup Vegetable Stock
- 1 14 ounce can Coconut milk
- 1 tablespoon Herbes de Provence
- 1 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper plus extra for garnish
- 1/2 teaspoon sage
Instructions
- In a large pot, cook pasta according to package instructions, drain and set aside in a bowl to cool.
- In another pot, add the olive oil, garlic, onions, celery, and tomatoes. Sauté on low heat for 7 to 8 minutes until the vegetables begin to soften and brown.
- Add the Herbs de Provence, vegetable stock, cover the pot with a lid, and allow vegetables to cook for 10 minutes.
- In a high speed blender, add the cooked vegetables, pumpkin puree, coconut milk, salt, pepper, and sage. Blend on high for 1 minute until a thick sauce blends together.
- Pour sauce over noodles, and mix. Top with parmesan cheese (or a plant-based substitute) if desired, a little extra fresh cracked pepper, and enjoy.
Video
Nutrition
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Well I know fall is coming with this tasty pasta. Something new to me but fabulous