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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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One of the BEST Savory Pumpkin Recipes

This plant based pumpkin pasta sauce recipe is a fantastic pantry-staple meal!  It uses many ingredients you would have in your dry pantry or cupboards.  Keeping a well-stocked pantry makes it easy to come up with delicious and tasty meals using a few staples you can rotate. 

I made a list of my Top 125 Plant-Based Pantry Staples that always keep on hand. And you can check out all my favorite pantry staple recipes on TheHerbeevore.com here.  By stocking up on whole ingredients you can cook delicious recipes without a trip to the store!

What’s In This Vegan Pumpkin Noodles Recipe?

See the recipe card below for full ingredient amounts and recipe instructions!

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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!

Share This Vegan Pumpkin Pasta Sauce Recipe

As always, if you make this vegan and dairy free pumpkin pasta sauce recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipes!

Let’s keep in touch – make sure to sign up for my newsletter to get free recipe inspiration. And don’t forget to follow over on Pinterest, Instagram , & my YouTube channel – I’d love to connect with you there!  

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Pumpkin Pasta Sauce

Kelly Jensen
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

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 unsweetened 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!

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!

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Posted in 30 Minute Dinners, American, Dairy Free, Dinners, Easy Weeknight Meals, Fall Recipes, Meal Prep, Pastas, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

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