Nestle your hands around a warm, comforting bowl of hot pasta covered in delicious pumpkin pasta sauce. It’s dairy-free and undeniably creamy.
Pumpkin Pasta Sauce Ingredients
| Pumpkin | This recipe calls for canned pumpkin. If you choose to use fresh pumpkin, make sure to puree it until it is smooth and creamy and resembles canned pumpkin. |
| Roma tomatoes | These flavorful egg-shaped tomatoes yield the perfect sweetness after roasting. |
| Cashews | Will essentially be the ingredient that acts as the cream. In order to turn these nuts into a creamy consistency, they must be soaked for at least an hour. Overnight is best. |
| Garlic | Provide a deep rich flavor we all love. |
| Onion | When roasted, onions not only add flavor but sweetness as well. |
| Nondairy milk | You may use any unflavored, unsweetened milk of choice. |
| Herbs and Spices | There is dried oregano, thyme, salt, and pepper. |
We will roast the tomatoes, garlic, and onions until they are soft and charred. This is going to add a rich depth of flavor without adding any dairy or meat products.
How to Make Pumpkin Pasta Sauce?
You are going to love how easy it is to make this pasta sauce.
- First, roast the onion, garlic, and tomatoes with a drizzle of olive oil, and a sprinkling of salt and pepper. Bake until nice and charred.
- Then, we will add the charred veggies to the high-speed blender along with soaked cashews, pumpkin puree, and spices.
- Finally, it’s blended until a smooth and creamy sauce forms.
See I told ya it was easy. The hardest part is wondering which type of pasta to pour it over. I chose gluten-free brown rice fusilli.
What Goes Well with Pumpkin Pasta Sauce?
Let’s say you wanted to change things up a bit. Good news for you. Try adding this pumpkin sauce to a pizza (instead of classic marinara), or use it in a healthy veggie lasagna. The options are endless!
How to Store?
Do you have leftover pumpkin sauce? Store the remaining sauce in a jar with a lid for up to 3 days.
How to reheat leftover pumpkin pasta? As the sauce cools, it will start to dry out and thicken. That’s ok. Simply, add a little bit of nondairy milk to the pan. Stir and mix until heated and creamy.
How do I make good pasta?
1.) Use a large pot that holds lots of water.
2.) Make sure the water comes to a rolling boil, not a simmer.
3.) Season the water with plenty of salt. That is the chance to season the pasta.
4.) Stir right after the pasta is dumped into the water.
5.) Remove once the pasta is al dente–make sure the pasta is not mushy (usually 10 minutes of cook time).
6.) Drain well, and serve immediately.
The Best Noodles to Eat with Pumpkin Pasta Sauce
Rigatoni — a tube-shaped pasta that varies in length. A bit larger than penne.
Fettuccine — a flat thick pasta that is long and ribbon-like.
Ravioli — stuffed with anything would taste amazing with this sauce.
Fusilli— also known as rotini, is a corkscrew-shaped pasta that nicely holds the sauce into every nook and cranny. That’s the pasta I chose (gluten-free).
The options are endless. Go on a food adventure and try a new pasta shape!
Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.
Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail!
More Delicious Fall-Inspired Recipes
- Fall Spinach Salad with Warm Nutty Dressing (vegan)
- Almond Flour Pumpkin Cake Balls
- Almond Flour Pumpkin Bread (dairy-free!)
- Cozy Cinnamon Apple Tea with Ginger
- 23 Savory Pumpkin Recipes You Can Make All Year Round (BRIT + CO)
Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡
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Pumpkin Pasta Sauce
- Prep Time: 6 hours
- Cook Time: 35-45 minutes
- Total Time: 6-hours 35 minutes
- Yield: 4–6 servings 1x
- Diet: Gluten Free
Description
Nestle your hands around a warm, comforting bowl of hot noodles covered in delicious pumpkin pasta sauce. It’s dairy-free and undeniably creamy.
Prep Time: is for the cashews that need to be soaked overnight.
Ingredients
For the pumpkin sauce
- 1 cup raw cashews, that’s been soaked overnight
- 4 roma tomatoes
- 2–3 cloves of garlic
- 1 small onion
- 1 cup pumpkin puree
- 1/2 cup unsweetened, unflavored, non-dairy milk
- 1 tsp oregano
- 1 tsp kosher salt + more for posting the veggies
- 1/4 tsp coarse black pepper
Other and optional
- Your favorite type of pasta
- Fresh sprigs of time to garnish
Instructions
Cashews
- Soak the cashews in any amount of water (as long as they are fully submerged) for a minimum of one hour. Overnight is best. The longer you soak them, the creamier the sauce will be.
Roast the veggies
- Add the tomatoes, onion (cut in half and placed on the flat side down), garlic (with the peel on) to a baking sheet. Drizzle olive oil, salt, and pepper all over and toss with your hands to ensure the olive oil and seasonings fully coat the ingredients.
- Bake at 400 °F for 30 minutes. Then, set the oven to a low-broil for 2 minutes, just enough to blacked the skin on the outside.
Make the Pumpkin Sauce
- Add the pumpkin puree, soaked cashews, roasted tomatoes, onion, garlic, non-dairy milk, oregano, salt, and pepper to the blender. Blend on high for 1-2 minutes until the sauce is nice and creamy.
- Once blended, taste to adjust the seasoning. Adding additional salt if needed.
To Serve
Pour over a bed of hot pasta. Toss until fully coated, then sprinkle on fresh leaves of thyme.
Notes
Is the pumpkin sauce too thick? Add additional milk of choice to help thin it out to the desired consistency.
Are you looking for that traditional pumpkin/ fall taste? Add a pinch of pumpkin spice.
- Category: Dinner
- Method: Baked and Blended
- Cuisine: American
Keywords: vegan pumpkin pasta, pumpkin pasta sauce recipe, pumpkin pasta, pumpkin pasta recipe
The recipe does not have any dairy which is why I want to make it.
★★★★★