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Vegan Pumpkin Pasta Sauce

pumpkin sauce pasta

Looking for a savoury take on pumpkin everything? Try this pumpkin sauce spaghetti for an easy weeknight meal. It’s quick and delicious.

So by now you might be thinking, enough with the pumpkin recipes…we get it. Sorry folks, I may have 1 or 2 more up my sleeve before I move on! Plus given the time of year, is there really such a thing as too many pumpkin recipes?

This dish is really the best of the best.

It’s EASY to make, requires practically no prep work (canned pumpkin puree helps with that), and um, it’s pasta. Is it just because I’m Italian, or is pasta really the best go to?

Okay fine. You don’t live and breath pasta? This pumpkin sauce is so good, I’ve even tried it mixed with steamed brown rice, and it was delicious! So I definitely recommend using this sauce for multiple different meals. If you need a gluten free option, just sub out the packaged pasta to a gluten free variety that suit your needs! Or try it on quinoa or rice. This sauce can be used for a variety of meals. I bet it would even taste great on top of grilled chicken, or used in a stir fry. The options are almost endless.

pumpkin sauce spaghetti in bowl

If you enjoy this AMAZING pumpkin pasta sauce, you’ll may also like these!

close up of fettuccini pasta in pumpkin sauce

Vegan Pumpkin Pasta Sauce

Course: Main Course
Cuisine: American, Canadian, Italian
Keyword: nut free, oil free, sugar free, vegan
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 servings
Delicious vegan pumpkin pasta sauce is perfect for a super quick and easy weeknight meal using simple ingredients to deliver a whole lotta yum!
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  • 2 cups low sodium vegetable broth
  • 2 cups pumpkin puree
  • 1/2 tsp sage
  • 1/2 tsp garlic powder
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp cayenne
  • 1/4 tsp ginger
  • 1/2 cup soy milk or milk of choice
  • 1 lb pasta of choice I like fettuccine


  • In a medium sauce pan, add your vegetable broth, pumpkin puree and all the seasonings, and simmer over medium low heat for about 5-6 minutes. Then turn off the heat and stir in your milk. Set aside and keep covered.
  • Meanwhile, bring a large pot of generously salted water to boil, and cook your pasta according to package directions. Drain and return to the pot. Then pour the sauce over the pasta and mix immediately so the pasta doesn't stick together. You may reserve some of the sauce to garnish each plate, or you can mix it all in, your choice.
  • Serve garnished with chili flakes and vegan Parmesan cheese if desired.
Calories: 325kcal | Carbohydrates: 65g | Protein: 12g | Fat: 2g | Saturated Fat: 1g | Sodium: 263mg | Potassium: 373mg | Fiber: 5g | Sugar: 6g | Vitamin A: 12950IU | Vitamin C: 4.9mg | Calcium: 71mg | Iron: 2.5mg
DID YOU TRY THIS RECIPE?Mention on IG and tag #thishealthykitchen!
*Nutritional information is an estimate, calculated using online tools.


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