A pumpkin penne this tasty, this pretty, and ready in 20 minutes? Yes please! We love, love, love this easy pumpkin pasta sauce and it’s a go-to for autumn dinner parties.
Why, you might ask? Even if you don’t make the sauce ahead of time… you step into the kitchen, and in practically the same amount of time as it takes to open up a jar of store-bought pasta sauce, you have a:
Beautiful
Seasonal
Fragrant
Oh so creamy
Restaurant worthy
Ready in 20 minutes entree!
What Makes It So Fast
Creamy pumpkin puree does all the work for you! If you have the time to roast a pumpkin and puree the delicious flesh then certainly do! Oh She Glows has a detailed photo tutorial for how to roast a sugar pumpkin.
BUT if you want all the comfort and fall flavour of pumpkin without the roasting time… canned pumpkin puree is your friend. *Just make sure to buy a can where pumpkin is the only ingredient so it hasn’t been sweetened for making pie.
Using pumpkin puree means you only have to:
Boil Your Pasta
Add The Pumpkin Puree, Broth, And Spices To Your Blender
Heat The Sauce Just Until Warm
Stir In Some Plant Milk To Boost The Creaminess
Add The Pasta
And Voila!
Time to eat!
Recipe Cost
Using our homemade veggie scrap broth means this recipe costs us approximately: CAD $8.84 ($1.47 per serving)! Even using store-bought broth; an approximate cost of CAD $10.36 makes this easy pumpkin pasta sauce a winner any time of the year!
Pumpkin is often paired with fresh sage since it’s such a tasty combo. I didn’t grow up with sage as an herb in my household but the first time I tried it I loved it! I love mint and sage is actually part of the mint family so that explains my love affair!
Sage has a powerful flavour
A “pine like” aroma
And can be a pricier herb
BUT it does have a very strong taste so if it’s not your preference?
Simply sub in your favourite herb!
Basil, Rosemary, Thyme
They will all work beautifully!
If you are new to using sage like I am, The Spruce Eats has a guide with all the info you need.
Without Fresh Herbs
Not to fear!
Toss in any veggies you have on hand! Mushrooms and Spinach would be great! Or enjoy it as is! We love topping it with roasted pumpkin seeds and breadcrumbs to give it a little extra fun!
Leftovers
The leftovers stay just as creamy and tasty!
What’s better than a dish that doesn’t lose all it’s lustre as a leftover? That’s a winner in my books!
So next time you’re at the store, grab a can of pumpkin puree and whip up this easy pumpkin pasta in just 20 minutes! Serve with a Loaded Caesar Salad topped with Homemade Croutons, and of my Easiest Vegan Garlic Bread on the side for the perfect cozy autumn evening!
Let us know if you try it and how you customize it in the comments below!
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Easy Pumpkin Pasta Sauce – Dinner in 20!
- Total Time: 20 minutes
- Yield: serves 6
- Diet: Vegan
Description
Craving a fall pumpkin dish but don’t have the time to roast a pumpkin? This easy pumpkin pasta sauce means dinner is ready in 20 minutes!
Ingredients
- 500 grams dry penne noodles
- 2 ½ cups unsweetened pumpkin puree
- 2 cloves of garlic
- 1 ½ cups vegetable broth (homemade for extra savings!)
- 3 tbsp nutritional yeast (if omitting you may need to boost up the other spices)
- 2 tsp pumpkin pie spice (or combine 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, ¼ teaspoon allspice)
- ½ tsp salt
- ¼ cup chopped sage (or sub basil or other herb of choice)*
- ½ – 1 cup soy milk (or plant milk of choice)
- optional: 2 teaspoon maple syrup
- optional: pinch of cayenne
- optional: sprinkle with toasted breadcrumbs and pumpkin seeds
*Fresh ingredients you need that are not part of our pantry and freezer tips.
Instructions
- Bring a pot of water to a boil and add your pasta. Cook your pasta as you prepare the sauce.
- In a blender or food processor; combine pumpkin puree, garlic, vegetable broth (or sub with extra soy milk for more creaminess), nutritional yeast, salt, and pumpkin pie spice. Blend until creamy.
- Heat a large saucepan over medium heat and add your sage or basil with a drizzle of olive oil if desired. Cook for 1 minute until fragrant.
- Pour in your prepared sauce. Heat on medium low until the sauce lightly bubbles, add the ½ to 1 cup soy milk to reach your desired creaminess. Lower the heat to a simmer. Taste and adjust the seasonings to your preference (I added a bit more cinnamon and nutmeg). Sweeten with the 2 teaspoon maple syrup if desired. We love to add the lightest dusting of cayenne pepper for an added dimension and tiny kick of heat.
- When your pasta is finished cooking, drain, and add it to the skillet with your sauce. Stir to coat evenly.
- To serve, sprinkle with toasted breadcrumbs, pumpkin seeds, and more fresh herbs. We love making our 5 minute Easiest Vegan Garlic Bread on the side!
- Store covered in the fridge for up to 3 days. This dish reheats beautifully with the sauce staying creamy. If needed, simply add a splash more milk before reheating to really get that creaminess back.
Notes
*Approximate Cost: CAD $8.84 using our homemade veggie broth ($1.47/serving) or $10.36 using store-bought vegetable broth.
*Feel free to substitute any herb in place of sage. Alternatively, add spinach, mushrooms, or anything else you have on hand!
*Make sure to use your leftover pumpkin puree for our Easy Pumpkin Pie Bites!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Blender, Stovetop
- Cuisine: American
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