• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking With Elo
  • Recipes
  • About
    • About Me
    • Work With Me
menu icon
go to homepage
  • Recipes
  • E-book
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • E-book
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » All Recipes

    Creamy Pumpkin Puree Pasta (Vegan)

    October 22, 2021 by cookingwithelo 2 Comments This post may contain affiliate links.

    Jump to Recipe

    Are you looking for a fall dish that won't take you hours to make? This ultra-creamy pumpkin puree pasta comes together in 15 minutes and makes an easy weeknight dinner. I promise you've never tried a creamier vegan pasta sauce before! You might also like these tomato pumpkin sauce gnocchi.

    Pasta covered in creamy pumpkin pasta sauce.
    Jump to:
    • How and when to serve pumpkin pasta
    • Ingredient tips
    • Step-by-step with pictures
    • Substitutions and add-ons
    • Storage and reheating tips
    • Frequently asked questions
    • More vegan weeknight pasta ideas
    • The recipe

    Fall season means squash season, right? It's the time of the year where we can go all-in on pumpkin puree recipes.

    If you're busy but still want to treat yourself to some comforting, savory squash dishes, this recipe is for you! The canned pumpkin puree and cashew butter allow you to make your own healthy vegan pumpkin sauce in 15 minutes (maximum).

    Did I mention that this sauce is revolutionizing pumpkin pasta? It's made without cream, cheese or butter and really good for you. Simply use your favorite gluten-free pasta to make it gluten-free.

    How and when to serve pumpkin pasta

    You can serve pumpkin pasta as a vegan main dish or as a side dish. If you're wondering what you should serve with it, think about roasted vegetables such as Brussel sprouts or spinach.

    This dish is great for a casual fall dinner party with friends. Serve it with a glass of chardonnay or this cinnamon apple cider cocktail. It's also an impressive vegan pasta dish to serve on a date night with your crush or significant other.

    Last but not least, make sure to save this healthy pasta sauce somewhere because it will be life-saving in between the holiday feasts. A light dinner that is quick to throw together will be welcome during the period around Thanksgiving and Christmas.

    Ingredient tips

    • Chose the right pasta. We love gluten-free fusilli as creamy sauces like this one really stick to the curves of the pasta. You could also use red lentil pasta for a protein boost.
    • Use pure cashew butter made from 100% cashews. It allows you to make the creamiest pumpkin pasta sauce without adding cream. It also saves you from soaking cashews for hours and turns pumpkin puree into a vegan cashew sauce within minutes. When choosing the cashew butter, make sure it has a relatively mild taste to avoid overpowering the pumpkin flavor.
    • Use 100% pumpkin puree. Real pumpkin puree made from steamed pumpkin is the key ingredient of this recipe. Make sure it is free from spices and add-ins as they could interfer with the taste and texture of the sauce. You could also use homemade pumpkin puree made from scratch.
    • Don't skip the nutmeg. Warm spices like nutmeg make the sauce taste less bland and enhance the pumpkin flavor (that we usually associate with such spices). You could also use all spice or pumpkin spice.

    Step-by-step with pictures

    Mix up the sauce (you DON'T need a blender). For a silky smooth texture, blend the pumpkin puree, cashew butter, nutmeg, garlic and salt in a food processor. However, you can also combine the ingredients in a bowl without blending them. If it's difficult to stir, pop the bowl in the microwave for 30 seconds and try again (the cashew butter should be softer).

    • Ingredients for pumpkin puree pasta sauce in a food processor.
    • Smooth vegan pumpkin sauce in a food processor.

    Cook the pasta according to the directions on the package. Drain when cooked and toss in the pumpkin sauce. Reheat shortly over the stove.

    Tip: cook pasta in vegetable broth. This will add a ton of flavor to your meal. Chose low-sodium broth or adjust the seasoning of the pumpkin puree sauce accordingly (add less salt if the broth is already pretty salty).

    • Close up of pasta drunk in pumpkin puree sauce.

    Substitutions and add-ons

    • You can swap nutmeg for all-spice or even pumpkin spice.
    • You can try using white tahini instead of cashew butter to make it nut-free. Don't use regular brown tahini as its taste would overpower the subtle pumpkin flavor.
    • Add some nutritional yeast to the sauce for a cheesy taste. Blend it up until smooth.
    • Sprinkle some dried rosemary, sage or red pepper flakes on top of the finished pasta dish if you'd like.
    • Top it off with some crushed, toasted walnuts for some crunch.
    Pumpkin pasta in a bowl topped with walnuts.

    Storage and reheating tips

    Storage tips. Preferably store the sauce and the pasta separately. It prevents the gluten-free pasta from getting brittle and soggy. You can store the pumpkin puree sauce in an air-tight container in the fridge for 3 to 4 days.

    Reheating tips. To reheat the pumpkin sauce, add a splash of dairy-free milk, veggie stock or water.

    Freezing tips. This vegan pumpkin pasta sauce freezes well. You can store it in the freezer for up to 3 months.

    Frequently asked questions

    What can I do with leftover pumpkin puree?

    To avoid having leftover pumpkin puree, you can make some extra pumpkin pasta sauce and freeze it away. Otherwise, add it to your latte with a dash of pumpkin spice or into oatmeal or overnight oats. If time allows, bake a loaf of pumpkin bread.

    The sauce doesn't really taste like pumpkin, what can I do?

    It's not unusual for pumpkin pasta sauce to only have a subtle pumpkin taste. That's partly due to the fact that we associate pumpkin flavor with warming spices, which is why you shouldn't skip the nutmeg in this recipe. Try to buy premium pumpkin puree or make your own from scratch. Homemade pumpkin puree made from roasted pumpkin tends to be more flavorful due to the caramelization process.

    How much is one serving of pasta?

    Usually, one serving of dry pasta is 2 ounces (approx. 60 grams). If it's the main dish, the serving size can be raised to 3 or 4 ounces (approx. 80-110 grams) per person.

    More vegan weeknight pasta ideas

    • Shallow white plate of spaghetti with lentil sauce on a beige background.
      30-Minute Vegan Lentil Bolognese
    • Bowl with peanut butter noodles topped with green scallions, fresh chili and basil.
      Vegan Rice Noodles With Peanut Sauce
    • Vegan spinach pasta
      15-Minute Vegan Spinach Pasta
    • Vegan Sun-Dried Tomato Pesto Gnocchi

    Don’t forget to join the Cooking With Elo newsletter. You’ll get gluten-free and vegan dinner ideas sent right to your inbox.

    The recipe

    Pumpkin pasta in a bowl topped with walnuts.

    Creamy Pumpkin Puree Pasta Sauce (Vegan)

    5 from 2 votes
    This ultra-creamy pumpkin puree pasta comes together in 15 minutes and makes an easy weeknight dinner. Cashew butter makes it creamiest vegan pasta sauce ever!
    Print Pin
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 2
    Author: Eloïse Jennes

    Ingredients 

    • 2 servings of gluten-free pasta see notes
    • Vegetable stock to cook the pasta optional

    For the sauce

    • ½ cup (130 g) pumpkin puree
    • ¼ cup (70 g) cashew butter
    • ¼ teaspoon nutmeg more to taste
    • ⅛ teaspoon garlic powder more to taste
    • ¼ teaspoon salt

    Instructions

    • Bring water or vegetable stock to a boil. Cook the pasta according to the directions on the package. Drain when cooked and add the pasta back to the pot.
    • Combine the pumpkin puree, cashew butter, nutmeg, garlic and salt. You can do that in a bowl or blend it up in a food processor for a silky smooth texture.
    • Add the sauce to the pot with the pasta and reheat it for a minute while stirring.

    Notes

    1. One serving of dry pasta is usually 2 ounces (approx. 60 grams). As a main dish, you can increase the serving size to 3 or 4 ounces (approx. 80-110 grams) per person.
    2. You can use gluten-free red lentil pasta for a protein boost and to make this dish more filling.
    3. Use canned or homemade pumpkin puree. Here's how to make your own in 3 different ways.
    4. Use pure cashew butter made from 100% cashews. It allows you to make the creamiest pumpkin pasta sauce without adding cream. Make sure it has a relatively mild taste to avoid overpowering the pumpkin flavor.
    5. Don't skip the nutmeg. Warm spices like nutmeg make the sauce taste less bland and enhance the pumpkin flavor. You could also use allspice or pumpkin spice.
    6. Storage tips: preferably store the sauce and the pasta separately. It prevents the gluten-free pasta from getting brittle and soggy. You can store the pumpkin puree sauce in an air-tight container in the fridge for 3 to 4 days.
    7. This vegan pumpkin pasta sauce freezes well.
    8. To reheat the sauce, add a splash of dairy-free milk, veggie stock or water.

    Nutrition

    Calories: 404kcal | Carbohydrates: 55g | Protein: 11g | Fat: 18g | Saturated Fat: 4g | Fiber: 4g | Sugar: 2g
    Leave a rating and comment below! Thank you!Don't forget to mention @cookingwithelo on social media

    Did you try this creamy pumpkin puree pasta recipe? Make sure to let me know how you liked it by rating it and leaving a comment below! Your feedback really matters! Follow me on Instragram, Pinterest and Facebook to never miss a recipe.

    Discover more recipes

    • Breakfast
    • Easy Dinners
    • Healthy Snacks

    More All Recipes

    • Nachos From Tortillas
    • Sliced cinnamon banana bread with a cinnamon swirl in the middle.
      Cinnamon Banana Bread Without Butter
    • Stack of quinoa tortillas with three tortillas rolled on top.
      2-Ingredient Quinoa Tortilla Wraps
    • Grey ceramic bowl with chunky potato soup, a silver spoon and a sprig of dill.
      3-Ingredient Potato Soup (Without Milk)

    This site contains affiliate links which means that I may receive a commission if you purchase through that link, at no extra cost to you. However, please know that I only provide links to products that I actually use and wholeheartedly recommend! Please read out full disclosure here.

    Reader Interactions

    Comments

    1. Cam

      October 22, 2021 at 6:37 pm

      5 stars
      This is the absolute best vegan pumpkin sauce I've ever tried!I can't believe how easy it was!

      Reply
      • cookingwithelo

        October 22, 2021 at 6:39 pm

        I'm so glad you love it!

        Reply

    Did you like this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Elo-portrait

    Hi, I'm Elo!
    My goal is to make vegan and gluten-free cooking easy and enjoyable. I provide simple recipes to help you meal prep according to your dietary restrictions and hope some of them will make the list of your all-time favorites!

    More about me →

    Popular Vegan & GF Dinners

    • Grey ceramic plate with twisted linguine covered with green basil pesto.
      Pasta Al Pesto (Linguine With Basil Pesto)
    • Galette bretonne on a plate.
      3-Ingredient Buckwheat Galettes
    • Mediterranean tomato cucumber salad
      Easy Mediterranean Tomato Cucumber Salad
    • Shallow white plate of spaghetti with lentil sauce on a beige background.
      30-Minute Vegan Lentil Bolognese

    10-Minute Snacks E-book

    Sign up here to receive the most epic no-bake snack recipes that you can make within 10 minutes!

    Popular Vegan & GF Desserts

    • Aquafaba chocolate mousse texture.
      Aquafaba Chocolate Mousse
    • Two scoops of frozen yogurt made with an ice cream maker in a small glass bowl.
      Frozen Yogurt Recipe (With Ice Cream Maker)
    • Baked cherry crisp where a spoonful is missing.
      Gluten-Free Cherry Crisp
    • Vegan Chocolate Truffles Without Cream

    How to support Cooking With Elo

    If you like my recipes, here are 4 easy ways to support me and my food blog:

    1. Leave a star rating and a comment under recipes you tried and loved.
    2. Share your favorite recipes with friends that are on a vegan and/or gluten-free diet.
    3. Sign up for the newsletter to be the first one to know about new recipes.
    4. Follow along on Instagram, I'd love to connect personally!

    Your support means the world and allows me to continue providing free recipes with you every week!

    Footer

    ^ back to top

    • Recipe Index
    • About Elo
    • Privacy Policy
    • Nutrition Disclaimer
    • Copyright
    • Instagram
    • Facebook
    • Pinterest

    Copyright © 2023 Cooking With Elo. All rights reserved.