This creamy pumpkin pasta sauce is inspired by the Tuscan Pumpkin Pasta Sauce I saw at the grocery store. It’s the perfect Fall twist for your next pasta night! As written, this is a vegan pumpkin pasta sauce recipe, but it’s also delicious with a topping of grated parmesan cheese if you don’t need a dairy-free dish. The flavor is so delicious that you can reheat the leftovers as a quick soup or as a dip for a grilled cheese sandwich.
Ingredients You’ll Need
Pumpkin puree gives this sauce a velvety texture that’s a little heartier than traditional marinara sauce, and the coconut milk makes it creamy, without adding a significant flavor, for a dairy-free sauce. If you have cooked butternut squash on hand, that will work here, too! If you don’t need a dairy-free sauce, swap the coconut milk for a 1/4 cup of heavy cream, instead.
How to Make the Best Pumpkin Pasta Sauce
If you plan on serving this sauce over pasta right away, bring a large pot of salted water to a boil. Once it’s boiling, cook the noodles according to the directions on the package. Use gluten-free pasta if you need a gluten-free dish. Any type of pasta, like spaghetti or rigatoni, will pair well with this delicious sauce. While the pasta is cooking, add the olive oil to a separate skillet over medium-high heat, and saute the onion until it’s tender, about 5 to 8 minutes. Add in the minced garlic and fresh sage, and stir until very fragrant, about 1 to 2 more minutes. To a high-speed blender, add the diced tomatoes, canned pumpkin, coconut milk, maple syrup, salt, and pepper. Add in the cooked onion, garlic, and sage then blend until smooth, about 60 seconds. Safety Tip: Blending the sauce before you heat the tomatoes and pumpkin makes it a little safer to blend since everything won’t be piping hot yet. Return the blended sauce to the pan on the stove and warm it over medium heat until it’s gently simmering. Whisk often, to prevent any sticking to the pan. Drain the cooked pasta and toss it with the pumpkin sauce. Taste the pumpkin pasta and adjust any seasoning to taste. (It may need more salt once you’ve added it to the noodles.) Leftovers can be stored in an airtight container in the fridge for up to 5 days. Looking for more pumpkin recipes? Be sure to try Roasted Pumpkin Soup, Pumpkin Smoothie, Pumpkin Oatmeal, or Healthy Pumpkin Bars. If you try this Pumpkin Pasta Sauce recipe, please leave a comment and star rating below so I’ll know how you like it! SaveSave SaveSave
