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Vegan Pumpkin Pasta Sauce Recipe

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This Vegan Pumpkin Pasta Sauce is a savory, creamy sauce made with key ingredients like pumpkin puree, coconut milk, and nutritional yeast, offering a rich, dairy-free alternative perfect for fall meals. Ideal for those seeking a cozy, flavorful pasta dish.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree or 1 ¾ cups homemade pumpkin puree
  • 1 cup full-fat coconut milk
  • ½ cup vegetable broth
  • 3 cloves garlic, minced
  • 1 small onion, finely chopped
  • 2 tablespoons extra-virgin olive oil
  • ¼ cup nutritional yeast
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
  • Salt and pepper to taste
  • ¼ teaspoon red pepper flakes (optional)

Instructions

  • Heat olive oil in a large skillet over medium heat. Add minced garlic and chopped onion; sauté until softened and fragrant.
  • Stir in the pumpkin puree, coconut milk, and vegetable broth, mixing until well combined.
  • Add nutritional yeast, nutmeg, thyme, salt, pepper, and red pepper flakes (if using). Stir until the sauce is smooth and creamy.
  • Simmer on low heat for about 10 minutes, stirring occasionally to let the flavors meld together.
  • Adjust seasoning as needed, and if the sauce is too thick, add more vegetable broth until desired consistency is achieved.
  • Serve hot over your favorite pasta.

Notes

  • For a smoother sauce, blend the mixture after cooking.
  • Adjust spice levels to your preference by adding more or less red pepper flakes.

Nutrition