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Vegan Pumpkin Pasta Sauce Recipe

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This Vegan Pumpkin Pasta Sauce is a rich and creamy blend of pumpkin puree, almond milk, and vegetable broth, enhanced with garlic, nutritional yeast, and a medley of spices like thyme, sage, and nutmeg. Perfect for a comforting and flavorful plant-based pasta dish, it's easy to prepare and full of autumnal warmth.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 1/2 cups pumpkin puree (canned or homemade)
  • 1 cup unsweetened almond milk (or any plant-based milk)
  • 1/2 cup vegetable broth
  • 1/4 cup nutritional yeast
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground sage
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper, to taste
  • 1 tablespoon lemon juice (optional)
  • Red pepper flakes (optional, for heat)

Instructions

  • Sauté the Aromatics:
    • Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté until softened, about 5 minutes.
    • Add the minced garlic and cook for another 1-2 minutes, until fragrant.
  • Prepare the Sauce:
    • Stir in the pumpkin puree, unsweetened almond milk, and vegetable broth. Mix well to combine and bring the mixture to a simmer.
    • Add the nutritional yeast, dried thyme, ground sage, and ground nutmeg. Stir to incorporate the spices evenly into the sauce.
  • Simmer and Season:
    • Allow the sauce to simmer for about 10 minutes, stirring occasionally, until it thickens slightly.
    • Season with salt and pepper to taste. If using, add the lemon juice for a bright finish and red pepper flakes for a bit of heat.
  • Serve:
    • Toss the sauce with your favorite cooked pasta. Serve hot, garnished with extra nutritional yeast or fresh herbs if desired.

Notes

  • Substitute any plant-based milk for almond milk, such as oat or soy, depending on preference.
  • Adjust the thickness of the sauce by adding more vegetable broth if needed.
  • This sauce pairs well with whole wheat pasta, zucchini noodles, or spaghetti squash.

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