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Pumpkin Pasta Sauce Recipe (Dairy Free, Vegan)

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Pumpkin 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.

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Fall and winter mean we go into full pumpkin mode!  I love the availability of pumpkin in all the stores,  so I stock up during the colder months. This creamy pumpkin pasta sauce is a creamy version to toss with your favorite pasta. 
 
The sauce is made with pumpkin puree, spices, and creamy plant-based coconut milk. It’s a cozy fall dinner recipe that is ready in just 30 minutes.

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
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What’s In This Vegan Pumpkin Noodles Recipe?

Be sure to visit 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. 
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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?

  1. In a large pot, cook pasta according to package instructions, drain and set aside in a bowl to cool.
  2. 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. 
  3. Add the Herbs de Provence, vegetable stock, cover the pot with a lid, and allow vegetables to cook for 10 minutes.
  4. 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.
  5. 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!

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If you tried this recipe or any other recipe on my site, please leave a star rating and let me know how it went in the comments below. I love hearing from you!

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Pumpkin Pasta Sauce

Pumpkin 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.
5 from 5 votes
Cook Time 45 minutes
Total Time 45 minutes
Course Dinner, Holiday, Pasta, Side Dish
Cuisine American
Servings 8 servings
Calories 258 kcal

Equipment

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

Calories: 258kcalCarbohydrates: 46gProtein: 8gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 308mgPotassium: 240mgFiber: 3gSugar: 3gVitamin A: 187IUVitamin C: 7mgCalcium: 37mgIron: 2mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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5 from 5 votes (4 ratings without comment)

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