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Pumpkin Pasta Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 111 reviews
  • Author: Megane
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Description

This creamy pumpkin pasta sauce combines savory herbs and warm spices with pumpkin puree and tomato sauce for a rich, flavorful, and vegan-friendly pasta topping. Perfectly seasoned with sage, oregano, and a subtle hint of cinnamon and cayenne, this sauce is finished with coconut cream to add a luscious texture. It makes an excellent fall-inspired dinner that’s comforting and easy to prepare.

Ingredients

Scale

Sauce Ingredients

  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (omit if you don’t like heat)
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 15 ounce can tomato sauce
  • 15 ounce can pumpkin puree
  • 1/2 cup coconut cream or unsweetened vegan creamer

Pasta

  • 12 ounces pasta of choice

Instructions

  1. Cook Pasta: Cook your pasta according to the package instructions until al dente. Drain the pasta in a colander and set aside while you prepare the sauce.
  2. Sauté Garlic: In a large skillet over medium heat, warm the olive oil. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
  3. Add Herbs and Spices: Stir in the dried sage, oregano, cayenne pepper, cinnamon, and salt. Cook and stir the mixture for about 1 minute to release their flavors.
  4. Add Sauces and Simmer: Pour in the tomato sauce and pumpkin puree. Stir everything together and let the sauce simmer gently for 10 minutes, stirring frequently to prevent sticking and to meld the flavors.
  5. Finish with Coconut Cream: Stir in the coconut cream or your choice of vegan creamer to enrich the sauce. Taste the sauce and adjust salt as needed.
  6. Combine Pasta and Serve: Mix the cooked pasta into the sauce until fully coated. Optionally, add a few handfuls of baby spinach to the sauce in the last minutes of simmering to allow it to wilt before combining with the pasta. Serve hot.

Notes

  • Consider sprinkling vegan parmesan cheese or pepitas on top for extra flavor and texture.
  • For additional protein, serve with vegan chicken, marinated tempeh, tofu, or other plant-based protein options.
  • Use gluten-free pasta to make this dish gluten free.
  • You can omit the coconut cream for a lighter sauce, or substitute with cashew cream, full-fat coconut milk, unsweetened almond or cashew milk, or plain vegan yogurt.

Nutrition

  • Serving Size: 1 serving (approx. 1/8 of recipe)
  • Calories: 280
  • Sugar: 6g
  • Sodium: 400mg
  • Fat: 10g
  • Saturated Fat: 7g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 39g
  • Fiber: 5g
  • Protein: 7g
  • Cholesterol: 0mg

Find it online: https://comfortplates.com/pumpkin-pasta-sauce-recipe/