This easy vegan pumpkin pasta sauce is vibrant and creamy, made with just a few simple ingredients, and comes together in just 10 minutes!  Made with a can of pumpkin puree, a can of coconut milk, and seasoned with sage, it’s the perfect simple pasta dish for fall.

A white plate filled with vegan pumpkin pasta with fresh sage sprinkled on top.

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This pumpkin Alfredo sauce is a variation of my popular coconut Alfredo sauce, featuring the addition of pumpkin and sage.  You can use any dairy-free milk you prefer, but coconut milk makes this dish exceptionally rich and creamy, eliminating the need for refined oil.

I made this tonight with a can of coconut cream and oh my gosh, it was phenomenal! It is mild with a sage undertone and so creamy. I gobbled down so much of it! I will definitely be making this again.

—Leah

Why make pumpkin pasta sauce

  • It’s quick and easy – it only takes about 10 minutes to make.
  • This pasta is packed with healthy vitamin A, providing 165% of the RDA per serving.
  • It’s the perfect pasta sauce for a fall dinner party or a Thanksgiving feast!
  • This recipe is naturally gluten-free, soy-free, dairy-free, and tree-nut-free.
A close up of vegan pumpkin pasta with fresh sage sprinkled on top.

Ingredients and substitutions

  • Pumpkin Puree – you can use a can of pumpkin puree or make your own from a whole pumpkin. Make sure to use pumpkin puree, not canned pumpkin pie filling. You could also swap out the pumpkin for mashed butternut squash.
  • Coconut Milk – I prefer using a can of full-fat coconut milk or coconut cream for the creamiest sauce.  You can use low-fat coconut milk or 1 1/2 cups of any plain plant-based milk that you wish, like soy milk, oat milk, or almond milk.
  • Water – to thin out the sauce a little.
  • Tapioca Starch – to thicken the sauce and add a bit of stretchiness. You can also use cornstarch, potato starch, or arrowroot.  I find that tapioca starch has the best texture and doesn’t become gloppy when it cools, unlike corn starch.
  • Spices – I prefer to use either fresh or dried ground sage.  If you don’t have sage, poultry seasoning will also work, or you could add oregano or dried basil.
  • Garlic Powder – or a clove of fresh, minced garlic, for added flavor. You can also use onion powder as an alternative.
  • Salt and Pepper– for flavor.
  • Pasta – any shape of pasta noodles that you choose. See which brands of pasta are vegan.

Did you know that not all brands of coconut milk use ethical treatment of animals and therefore not truly vegan? Read more about it and see which brands of coconut milk are vegan.

How to make creamy vegan pumpkin pasta sauce

Step 1 – Boil pasta in a large pot according to package directions. (This will vary depending on the type of pasta that you use.)

Step 2 – Pour a can of pumpkin puree, a can of coconut milk, 1/2 cup of water, 1 tbsp of starch, sage, salt, and pepper into a saucepan, and stir well.

A collage of 2 pictures showing the process steps of making the vegan pumpkin pasta sauce with coconut milk and pumpkin puree before and after it has been stirred.

Step 3 – Turn on the heat to medium and cook the sauce, stirring frequently, until it begins to boil.

Step 4 – Reduce the heat to low and let the mixture simmer in the pan for 5 minutes, stirring frequently.

Step 5 – Drain your cooked pasta and pour the sauce over the noodles. Stir well and serve warm. (Serve with vegan Italian sausage for a complete meal.)

A small red saucepan filled with cream pumpkin pasta sauce.

Pro Tips

  • You must stir the starch into the ingredients while they are still cold.  Don’t add the starch to the hot liquid, or it will immediately start to cook and get clumpy.
  • Make sure to stir the sauce frequently.  You don’t want the starch to settle to the bottom and get clumpy.
  • Be sure to turn down the heat and allow the sauce to boil slowly for about 5 minutes to blend the flavors without burning the sauce.

Variations of vegan pumpkin pasta

Cheesy Vegan Mac and Cheese Sauce – make my vegan pumpkin mac & cheese by adding cheesy-tasting nutritional yeast to the sauce along with the rest of the ingredients.

Pumpkin Stuffed Shells – similar to my vegan stuffed shells with tofu ricotta. These pumpkin stuffed shells are also packed with vegan sausage and kale.

Vegan Pumpkin Lasagna – Follow the recipe for my vegan lasagna, swapping out the red sauce for pumpkin sauce, and top the lasagna with vegan bechamel sauce.

Pumpkin Pasta with Vegan Sausage – Serve the pumpkin pasta with vegan Italian-style sausage or make my vegan sausage crumbles and sprinkle them on top of the pasta! (This is my favorite way to eat this sauce!  The flavors go incredibly well together!)

Pumpkin sauce over linguini with vegan sausage crumbles being loaded on a fork.
Vegan pumpkin pasta with vegan sausage crumbles

How to store vegan pumpkin sauce

The sauce will keep well in the fridge for up to 5 days or in the freezer for 3 months in an air-tight sealed container.  To reheat it, let it thaw overnight in the fridge, then reheat it in a saucepan, adding a tablespoon or two of water to the sauce if needed to thin it out.

Gluten-free instructions

Since the pumpkin sauce is already gluten-free, all you have to do is serve it over your favorite gluten-free pasta, and you have gluten-free pumpkin pasta!  I like to cook my gluten-free pasta al dente and rinse it thoroughly to remove any starch before mixing it with the pasta sauce.

A fork full of linguini with vegan pumpkin sauce on it.

More recipes that use canned pumpkin

Vegan pumpkin pasta recipe

A white plate filled with vegan pumpkin pasta sprinkled with fresh sage.
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5 from 12 rating

Vegan Pumpkin Alfredo Sauce

Yield: 8
Prep: 2 minutes
Cook: 8 minutes
Total: 10 minutes
Author: Monica Davis
A quick and easy vegan pumpkin pasta sauce made rich and creamy with coconut milk and flavored to perfection.
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Ingredients

  • 16 oz pasta, (1 box of any pasta that you wish)
  • 1 (15 oz) can pumpkin puree
  • 1 1 (13.5 oz) can coconut milk
  • 1/2 cup water
  • 1 tablespoon tapioca starch , (or corn starch, potato starch, and arrowroot)
  • 2 teaspoons ground dry sage, or 2 tablespoons fresh sage
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder, or 1-2 cloves of garlic
  • 1/4 teaspoon fresh ground pepper, or to taste

Instructions
 

  • Boil pasta according to package directions. (This will vary depending on the type of pasta that you use.)
  • Pour a can of pumpkin puree, a can of coconut milk, 1/2 cup of water, 1 tablespoon of starch, 2 teaspoons of sage, 1 1/2 teaspoons of salt, and pepper into a saucepan and stir well.
  • Turn on the heat to medium and cook the sauce, stirring frequently, until it begins to boil.
  • Turn the heat down to low and let it simmer for 5 minutes, stirring frequently.
  • Pour the sauce over your choice of pasta and serve warm. (Serve with vegan Italian sausage for a complete meal.)

Notes

  • You must stir the starch into the ingredients while they are still cold.  Don’t add the starch to hot liquid, or it will immediately start to cook and get clumpy.
  • Make sure to stir the sauce frequently.  You don’t want the starch to settle to the bottom and get clumpy.
  • Be sure to turn down the heat and allow the sauce to boil slowly for about 5 minutes to blend the flavors without burning the sauce.
Serving: 1cup, Calories: 323kcal, Carbohydrates: 48g, Protein: 9g, Fat: 11g, Saturated Fat: 9g, Sodium: 449mg, Potassium: 341mg, Fiber: 3g, Sugar: 3g, Vitamin A: 8273IU, Vitamin C: 3mg, Calcium: 34mg, Iron: 3mg
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