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Pumpkin Pasta Sauce Recipe (Dairy Free, Vegan)

Pumpkin pasta sauce is a healthy 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 healthy 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 healthy 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 healthy whole ingredients you can cook delicious recipes without a trip to the store!

What’s In This Vegan Pumpkin Mac and Cheese Recipe?

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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 healthy 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. Saute 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!

Get the Same Ingredients I Use for My 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

The Herbeevore
Pumpkin pasta sauce is a healthy 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 2 votes
Cook Time 45 mins
Total Time 45 mins
Course Dinner, Holiday, Pasta, Side Dish
Cuisine American
Servings 8 servings
Calories 258 kcal

Equipment

  • Large Pot
  • Vitamix or High Speed Blender

Ingredients
  

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

Notes

Save Money on Fresh Groceries & Pantry Staples!

I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell produce & pantry staples (even wine!) at a super discounted price. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here! 
Give Misfits Market a look if you haven’t tried it yet, I highly recommend it!

Nutrition

Calories: 258kcalCarbohydrates: 46gProtein: 8gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 308mgPotassium: 240mgFiber: 3gSugar: 3gVitamin A: 187IUVitamin C: 7mgCalcium: 37mgIron: 2mg
Keyword dairy free pumpkin pasta sauce, dairy free pumpkin recipes, pumpkin pasta no cream, pumpkin pasta sauce, pumpkin pasta vegan, Vegan Pumpkin Pasta, Vegan Savory Pumpkin Recipes
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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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