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!
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!
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.
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.