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Top down view of easy pumpkin pasta sauce over penne in a cast iron skillet.

Easy Pumpkin Pasta Sauce – Dinner in 20!


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  • Author: Kathryn Alexandre
  • 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

Units Scale
  • 500 grams dry penne noodles
  • 2 1/2 cups unsweetened pumpkin puree
  • 2 cloves of garlic
  • 1 1/2 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 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp allspice)
  • 1/2 tsp salt
  • 1/4 cup chopped sage (or sub basil or other herb of choice)*
  • 1/2 – 1 cup soy milk (or plant milk of choice)
  • optional: 2 tsp 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

  1. Bring a pot of water to a boil and add your pasta. Cook your pasta as you prepare the sauce. 
  2. 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. 
  3. 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.
  4. 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 tsp maple syrup if desired. We love to add the lightest dusting of cayenne pepper for an added dimension and tiny kick of heat.
  5. When your pasta is finished cooking, drain, and add it to the skillet with your sauce. Stir to coat evenly. 
  6. 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!
  7. 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