• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Recipe Index
    • Appetizers
    • Lunch & Dinner
    • Side Dishes
    • Snacks
    • Cocktail Recipes
    • Gluten-Free Desserts
  • Gluten-Free Resources
  • Services
    • Portfolio

Olivia's Kitchen

menu icon
go to homepage
  • Spring
  • High Protein
  • Recipes
  • About
  • Services
    • Portfolio
search icon
Homepage link
  • Spring
  • High Protein
  • Recipes
  • About
  • Services
    • Portfolio
×
Olivia's Kitchen / Lunch & Dinner / Vegan Pumpkin Pasta Sauce

Published: Nov 6, 2020 · Modified: Nov 19, 2024 by Olivia Parsons

Vegan Pumpkin Pasta Sauce

Jump to Recipe - Print Recipe

This creamy vegan pumpkin pasta sauce is the perfect autumn dinner recipe! It comes together quickly while the pasta cooks and is super warm and cozy. Anyone you serve is sure to love this easy gluten-free, dairy-free, and vegan meal.

top view of bowl of vegan pumpkin pasta

The idea for this pumpkin pasta sauce recipe came to me one night when I was craving pasta but didn't feel like any of my go-to sauces. I wasn't in the mood for my spinach and basil pesto, sausage and eggplant pasta, or vegan mac and cheese recipes. I also happened to have bits and bobs of pumpkin in the fridge from all of the fall baking I had been doing.

Then it hit me—wow, a pumpkin pasta sauce would be really good. And this gluten-free, dairy-free, vegan pumpkin pasta sauce was born. Pumpkin actually has several health benefits, and this sauce is creamy all on it's own from the thick purée.

This vegan pumpkin pasta sauce is warm, cozy, creamy, and all kinds of comforting. Enjoy it this fall when you have leftover pumpkin! Keep reading to learn how to make a pumpkin pasta sauce in just 20 minutes.

Looking for more fall recipes? Why not check out some of these:

  • Healthier Vegan Pumpkin Spice Latte
  • No Bean Chili
  • Sweet Potato Shepherd's Pie
  • Dairy-Free Vampire Bite Cupcakes
  • Starbucks Copycat Pumpkin Scones
Jump to:
  • Why You'll Love This Recipe
  • Ingredients Needed
  • Step-by-Step Instructions
  • Storage Instructions
  • Expert Tips
  • Frequently Asked Questions
  • More Fall Recipes You'll Love
  • Recipe
  • Reviews

Why You'll Love This Recipe

  • Everyone can enjoy. This recipe is gluten-free, dairy-free, vegan, and easily nut-free.
  • Uses up leftover ingredients. I seem to always have just a smidge of pumpkin left after a baking recipe, so this pasta sauce is perfect to use it up!
  • Sauce cooks while the pasta boils. So this dish comes together super quick!

Ingredients Needed

You probably already have most of the ingredients in your pantry already! Here's what you'll need:

ingredients to make vegan pumpkin pasta sauce
  • Gluten-free pasta: Use your favourite brand! I like a pasta that has a mix of flours like rice, corn, and starch. This pasta sauce will work with long or short noodles.
  • Olive oil: To sauté the garlic and tomato paste.
  • Garlic: Fresh is best, but use what you have.
  • Tomato paste: This adds a real depth of flavour to the sauce without being overpoweringly tomato-y.
  • Pumpkin purée: Because it's in the name! Pumpkin adds so much creaminess to this sauce.
  • Dairy-free milk: Use a little bit of an unsweetened milk to add a touch more creaminess to the sauce.
  • Vegetable broth: This not only thins the sauce a bit but adds so much flavour! Ensure your vegetable broth is gluten-free because they can be sneaky sometimes.
  • Salt, pepper, and nutmeg: These season the sauce and add a little bit of that fall spice flavour.
  • (Vegan) parmesan or nutritional yeast: I recommend using one or the other to finish the dish. Throw some in the sauce at the end or sprinkle on top. It not only adds flavour but presentation as well.
  • Spinach: I like to sneak veggies into a recipe anywhere I can. You really cannot taste it here when coated in the sauce and it adds a nice colour contrast to the dish. I used fresh but I imagine frozen would work the same.
  • Walnuts: The crunch on top of the pasta is such a welcomed textural change. All you have to do is chop some raw walnuts, throw them in a small skillet on medium heat, and shake every few minutes while you're making the sauce. It's worth it, trust me.
close up of pumpkin pasta

Step-by-Step Instructions

Be sure to read the recipe card below for the full ingredient list and instructions. 

(1) Cook the pasta according to the package instructions. The sauce can be made entirely while the pasta cooks.

(2) If you wish to top with toasted walnuts, ensure they are chopped small and place in a small skillet on medium-low heat. Let them sit, shaking every few minutes, while you make the sauce. Once they start to darken and are fragrant, remove from heat.

(3) Warm the olive oil in a pan on medium heat. Add the garlic and sauté for 1-2 minutes until lightly browned, then add the tomato paste and cook for another 1-2 minutes. Be careful not to let the garlic burn.

  • vegan pumpkin pasta sauce in a skillet
  • vegan pumpkin pasta sauce in a skillet

(4) Add the pumpkin purée, dairy-free milk, and vegetable broth to the pan. Season to taste with salt and pepper, and add a pinch of nutmeg for spice. Whisk to combine and cook for another 3-5 minutes, turning the heat to low.

(5) When almost ready to serve, add the spinach if you wish and cook for 2 minutes until wilted.

(6) Drain the pasta and add it to the pan. Cook in the sauce for 1 minute.

(7) Top with toasted walnuts and (vegan) parmesan or nutritional yeast. Serve immediately and enjoy!

fork picking up a piece of pumpkin pasta

Storage Instructions

Vegan pumpkin pasta sauce is best served immediately. Any leftovers can be stored in the fridge and heated up on the stove or microwave the next day.

Expert Tips

  • Pre-measure your ingredients. This sauce will come together fast!
  • If using a fresh pasta that cooks quickly, start the sauce first. This will ensure the noodles aren't sitting and overcooking.
  • Add in the extras. I love the vibrancy that spinach gives this dish. I also love the textural crunch of the walnuts and the depth of flavour added by some vegan parmesan or nutritional yeast.
  • Serve immediately. Like any pasta sauce, this dish is best served hot and immediately after cooking for optimal flavour!
pumpkin pasta in a bowl

Frequently Asked Questions

Is this nut-free?

This dish can absolutely be made nut-free! There are just a few things to watch out for.

1) Ensure your dairy-free milk is nut-free.
2) Be careful if using vegan parmesan, as they can sometimes be made of nuts.
3) Omit the toasted walnuts.

Is pasta vegan?

Mostly, but not all of the time. Be sure to check that your specific brand of pasta is gluten-free and vegan. Pasta can often contain eggs, which are not vegan.

side view of pumpkin pasta in a bowl

This pumpkin pasta sauce recipe is creamy, cozy, and the ultimate fall comfort meal. Not to mention it is gluten-free, dairy-free, and vegan. Perfect for anyone you serve it to!

Have you made this vegan pumpkin pasta sauce? Be sure to leave a comment telling me how much you loved it, and tag me on instagram @fromoliviaskitchen! I hope you enjoy as much as I do!

More Fall Recipes You'll Love

  • chicken pot pie skillet with a wooden spoon scooping filling.
    Skillet Chicken Pot Pie with Puff Pastry
  • apple cider aperol spritz with apple slices and star anise and cinnamon stick.
    Apple Cider Aperol Spritz
  • fall harvest dense bean salad.
    Fall Harvest Dense Bean Salad
  • carrot banana muffin with carrots in the background.
    Gluten Free Banana Carrot Muffins
top view of 2 bowls of vegan pumpkin pasta with leaves around

Recipe

top view of bowl of vegan pumpkin pasta

Vegan Pumpkin Pasta Sauce

This creamy vegan pumpkin pasta sauce is the perfect autumn dinner recipe! It comes together quickly while the pasta cooks and is super warm and cozy. Anyone you serve is sure to love this easy gluten-free, dairy-free, and vegan meal.
5 from 4 votes
Print Pin Rate
Course: Main Course
Cuisine: American, Italian
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 20 minutes minutes
Servings: 2
Author: Olivia Parsons

Ingredients
 

  • 2 servings pasta about 250-300g, long or short pasta works great
  • 1 tablespoon olive oil
  • 1 clove fresh garlic, minced
  • 1 tablespoon tomato paste
  • ½ cup pumpkin purée
  • 1 tablespoon dairy-free milk
  • ½ cup vegetable broth
  • pinch salt, pepper, and nutmeg
  • sprinkle (vegan) parmesan or nutritional yeast

Optional

  • 1 cup spinach
  • handful toasted walnuts, chopped

Instructions

  • Cook the pasta according to the package instructions. The sauce can be made entirely while the pasta cooks.
  • If you wish to top with toasted walnuts, ensure they are chopped small and place in a small skillet on medium-low heat. Let them sit, shaking every few minutes, while you make the sauce. Once they start to darken and are fragrant, remove from heat.
  • Warm the olive oil in a pan on medium heat. Add the garlic and sauté for 1-2 minutes until lightly browned, then add the tomato paste and cook for another 1-2 minutes. Be careful not to let the garlic burn.
  • Add the pumpkin purée, dairy-free milk, and vegetable broth to the pan. Season to taste with salt and pepper, and add a pinch of nutmeg for spice. Whisk to combine and cook for another 3-5 minutes, turning the heat to low.
  • When almost ready to serve, add the spinach if you wish and cook for 2 minutes until wilted.
  • Drain the pasta and add it to the pan. Cook in the sauce for 1 minute.
  • Top with toasted walnuts and (vegan) parmesan or nutritional yeast. Enjoy!
Tried this recipe? I'd love to see!Mention @fromoliviaskitchen or tag #oliviaskitchen!
« Vampire Bite Cupcakes
Dairy-Free Spinach and Artichoke Dip »

Reader Interactions

Comments

No Comments

5 from 4 votes (4 ratings without comment)

Let us know what you think! Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

liv surrounded by gluten-free baked goods and charcuterie board

Hey! I'm Olivia, and welcome to my kitchen. I love to eat good food but don't want it to be complicated. I value a balance of healthy, nutritious meals paired with simple, indulgent desserts to satisfy my sweet tooth. I'm all about eating your cravings in a balanced way. Get to know me here!

  • Instagram
  • Pinterest
  • TikTok

SPRING RECIPES 🌷

  • two mimosa mocktails on a wooden board.
    Non-Alcoholic Mimosa Mocktail
  • mini egg cookies with mini eggs around.
    Bakery Style Gluten Free Mini Egg Cookies
  • close up of ricotta cookies with amarena cherries.
    Ricotta Cookies with Amarena Cherries
  • close up of chocolate mini egg protein ice cream.
    Chocolate Mini Egg Protein Ice Cream (Ninja Creami)
  • mini egg rice krispie squares.
    Easter Mini Egg Rice Krispie Treats
  • gluten free lemon cookies with a few lemon slices and one with a bite missing.
    Gluten Free Italian Lemon Cookies

HIGH PROTEIN 💪🏼

  • top view of pint of biscoff protein ice cream made in the ninja creami.
    Biscoff Protein Ice Cream (Ninja Creami)
  • close up of golden oreos on top of protein ice cream in a ninja creami pint.
    Golden Oreo Protein Ice Cream (Ninja Creami)
  • top view of high protein elote pasta salad.
    Mexican Elote Pasta Salad (High Protein)
  • two jars of cottage cheese chocolate pudding topped with whipped cream and chocolate shavings.
    Cottage Cheese Chocolate Pudding

READER FAVES ⭐️

  • close up of gluten free cheez its
    Gluten-Free Cheez Its Copycat
  • square salmon sushi bake with toppings surrounding on a wooden board.
    Salmon Sushi Bake
  • close up of square pepperoni pizza
    Gluten-Free Detroit Style Pizza
  • gluten free focaccia bread pieces on a wood board
    Easy Gluten-Free Focaccia Bread

NEW POSTS ✨

  • authnetic italian no cook pizza sauce with a spoon.
    Authentic Italian Pizza Sauce Recipe (No Cook)
  • aperol coconut margarita with limes and red chilis around and aperol bottle in the background.
    Aperol Coconut Margarita
  • golf ball cheese ball with crackers around.
    Golf Ball Cheese Ball
  • close up of peanut butter chocolate protein ice cream topped with peanut butter and reese cups.
    Chocolate Peanut Butter Protein Ice Cream (Ninja Creami)

Work With Me

I love to align Olivia's Kitchen with brands that share the same value of healthy & delicious recipes in support of living a balanced life. I would be thrilled to work together and create deliciousness in some of the following ways:

  • Recipe Development
  • Food Photography
  • Sponsored Content
  • Short Form Video
  • Brand Ambassadorship
  • any other way I can help your brand create awesome food content!

Learn more about my services →

Footer

↑ back to top

Legal

Privacy Policy

Disclaimer

Terms & Conditions

Accessibility Policy

About

About Olivia

Contact

Work with Me

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 Olivia's Kitchen

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.