Vegan Pumpkin Pasta

Fall season is for cozying up with a comforting bowl of saucy pumpkin pasta. This vegan pumpkin pasta sauce is the most flavorful, creamy, slightly cheesy, gift that you can make in under 30 minutes. The pumpkin flavor is subtle and perfect. The garlic cooked in olive oil, adds the perfect touch!

vegan pumpkin pasta

Will I like this Vegan Pumpkin Pasta Sauce?

This is the perfect recipe to celebrate the start of autumn! To be completely honest, I was not always a fan of pumpkin pasta sauce. I thought it was a little weird and wanted to keep pumpkin as a “baked good” or “sweet only” ingredient. I tried a few pumpkin sauce recipes over the years and it just never tasted RIGHT. It was always too sweet, or too “meh”.

I tried making my own recipe over the years and never seemed to get it right either… until this year! I am BEYOND excited to share that this is the most PERFECT and VEGAN pumpkin pasta sauce that you’ll ever try. I say this with extreme confidence!

vegan pumpkin pasta

What makes this the BEST Pumpkin Sauce?

I highly recommend sticking to the ingredients listed below as much as possible to get the best results. I will also share a few substitutes and tips! There are only 8 main ingredients:

Pumpkin Puree: I use canned pumpkin puree. Nutritionally, there is no significant difference between a freshly made puree and a canned puree. However, if you want to make your own, go for it! Click here for a recipe on how to make homemade pumpkin puree. Also, if you want a stronger pumpkin flavor, add about 1/2 cup extra. Just make sure to compensate with a little extra vegetable broth to keep a good saucy consistency.

Cherry tomatoes: Avoid using any other tomato besides cherry! Trust me on this one. Cherry tomatoes are slightly sweet (which compliments the pumpkin), juicy, and have a thinner skin than grape tomatoes.

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Onion: White, yellow, and sweet will work. Avoid red onion for this recipe.

Garlic: Fresh garlic cloves are best for this sauce.

Olive oil: I use extra virgin olive oil. Olive oil does not like high temperatures so cook with low-medium heat only.

Vegan Cream Cheese: I used Fynd but you can also use Trader Joe’s brand, Miyoko’s, Kite Hill, or Daiya.

Nutritional Yeast: This gives it a slight cheesy/nutty tase. It helps balance out the tomato and pumpkin flavors!

Vegetable broth: I love using “Better than Bouillon Vegetable Broth” paste. Just mix it into warm water and make the best vegetable broth.

Pasta: If you like it extra saucy like me, cook no more than 10oz of pasta. If you like it a bit less saucy, cook 12-14oz pasta.

pumpkin pasta recipe

More Vegan fall Recipes for YOU:

Pumpkin Pie Bars

Cheesy Butternut Squash Pasta

Vegan Chai Donuts

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vegan pumpkin pasta

Vegan Pumpkin Pasta


  • Author: Anna Rios
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

Fall is for cozying up with a comforting bowl of saucy pumpkin pasta. This vegan pumpkin pasta sauce is the most flavorful, creamy, slightly cheesy, gift that you can make in under 30 minutes. The pumpkin flavor is subtle and perfect. The garlic cooked in olive oil, adds the perfect touch! 


Ingredients

Scale
  • 12 oz dried pasta
  • 1 cup pumpkin purée
  • 1 cup cherry tomatoes
  • 1/2 onion
  • 35 garlic cloves
  • 2 Tbsp olive oil
  • 1/3 cup vegan cream cheese
  • 2 Tbsp nutritional yeast
  • 3/4 cup vegetable broth
  • 1 Tbsp Red pepper flakes (optional)
  • Fresh parsley (optional)
  • Salt & pepper to taste

Instructions

  1. Prep a large pot with water and set to boil. Cook pasta of choice al dente, drain, drizzle with olive oil and set aside.
  2. Roughly chop garlic and onions. Avoid mincing or chopping into very small pieces.
  3. Add olive oil to a pan on medium heat. Once the oil is hot, add garlic and cook for 2-3 minutes.
  4. Next, add onions and cook for another 2-3 minutes. Last, add cherry tomatoes, crushed red pepper, salt, and pepper. Cover pan and let cook until tomatoes are blistered but not overcooked (~5-7 minutes).
  5. Add cherry tomatoes, garlic, and onion to a blender and blend until creamy.
  6. Add sauce to a pan on low heat. Add vegetable broth, pumpkin puree, nutritional yeast, and vegan cream cheese. Use a spatula to stir into the sauce until it is well incorporated.
  7. Taste and add salt as needed. Add cooked pasta and fresh parsley. Enjoy!
  • Category: Mains
  • Method: Stove
  • Cuisine: Italian

Keywords: Vegan pumpkin pasta, Vegan fall recipes, fall recipes, pumpkin pasta sauce, vegan autumn recipes, fall recipes, vegan pasta

One thought on “Vegan Pumpkin Pasta

  1. Helen says:

    The BEST pumpkin pasta I’ve ever had. Tried one a few years ago at a fancy restaurant that I became obsessed with (not vegan at the time), and this one IS WAY BETTER! Making it as a side for thanksgiving this year.

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