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.
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
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?
- Pumpkin Puree: I always stock up on cans of pumpkin puree so I can enjoy them all year. I love the flavor of this 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.
- Herbs 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 which has more minerals that normal table 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 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?
- 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. Saute 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)
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!
Pumpkin Pasta Sauce
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 No-Salt-Added Vegetable Stock
- 1 14 ounce can unsweetened coconut milk
- 1 tablespoon Herbs de Provence
- 1 teaspoon Himalayan sea salt
- 1/2 teaspoon freshly ground Tellicherry 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
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
Or tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!
Well I know fall is coming with this tasty pasta. Something new to me but fabulous