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Square cropped image of a close up of a plate of penne pasta tossed with pumpkin sauce and garnished with fried sage leaves.

Vegan Pumpkin Pasta Sauce

This vegan pumpkin pasta sauce recipe is super creamy and the easiest recipe ever! Keep it simple and serve with your favorite pasta; or take your meal to a higher level with optional fried sage and/or sautéed vegetables.
Course Main Course, Sauce
Cuisine Vegan
Keyword Vegan pumpkin pasta sauce
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 Servings
Calories 252kcal


Pumpkin Sauce

To Serve

  • 350 grams package pasta , cooked

(Optional) Fried Sage

  • 2 tablespoons vegan butter
  • ½ cup sage leaves (about 20 leaves)

(Optional) Sautéed Vegetables

  • ¾ cup onion , sliced
  • 1 ½ cups mushrooms , sliced
  • 2 cups spinach , raw
  • 2 ¼ cups chickpeas (19 oz/ 540 mL can, drained and rinsed)
  • salt (to taste)
  • black pepper (to taste)
  • nutmeg (to taste)


Step 1: Make Pumpkin Sauce

  • Peel and mince (or crush) 5 cloves of garlic (use less, or more, to taste).
    5 cloves garlic
  • Warm some oil in a large pan over medium heat. Add the garlic and cook for 2 minutes.
    1 tablespoon avocado oil
  • Add the remaining sauce ingredients, including pumpkin puree, coconut milk, onion powder, salt and black pepper.
    2 cups pumpkin puree, 1 ¾ cups coconut milk, 1 teaspoon onion powder, 1 teaspoon salt, ¼ teaspoon black pepper
  • Stir until combined.
  • Taste and add extra seasonings as desired.

Step 2: Cook Pasta to Serve

  • Cook your favorite pasta according to package directions.
    350 grams package pasta
  • Coat with the prepared sauce and serve!
  • 350 grams of dry pasta is a good amount if serving with the additional vegetables. Without the veggies, 400 grams of pasta is a better amount.

Step 3 (Optional): Fry Sage

  • If making fried sage, remove the stems from sage leaves and wash. Pat the leaves dry.
    ½ cup sage leaves
  • Warm vegan butter (or oil of your choice) in a large pan over medium heat.
    2 tablespoons vegan butter
  • Once the butter melts, add your sage. Fry until the edges become crisp (they turn a darker color). Flip the sage over and fry for another 30-60 seconds, until the whole leaf is a dark color and crispy.
  • Remove from the butter and serve on your pumpkin pasta!

Step 4 (Optional): Sauté Vegetables

  • Once the sage is out of your pan, use the leftover sage-infused butter to sauté some vegetables. If you’ve skipped the sage, simply use a tablespoon of your favorite oil or vegan butter alternative.
    2 tablespoons vegan butter
  • Slice the vegetables. Drain and rinse a can of chickpeas.
    2 ¼ cups chickpeas
  • Cook the onion for 2-3 minutes, until it starts to soften.
    ¾ cup onion
  • Then, add the sliced mushrooms and cook for another 2-3 minutes before adding spinach.
    1 ½ cups mushrooms, 2 cups spinach
  • Add salt, black pepper and a pinch of nutmeg to taste.
    salt, black pepper, nutmeg
  • Let the spinach wilt, then remove the pan from the heat.
  • Taste your vegetables and add extra salt, pepper and nutmeg to taste.
  • Serve on top of the pumpkin sauce pasta, with the fried sage!



Nutrition information calculated for sauce recipe only and does not account for pasta, vegetables or any other ingredients.
Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.


Serving: 1Serving (¼ of recipe) | Calories: 252kcal | Carbohydrates: 17g | Protein: 3g | Fat: 22g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 607mg | Potassium: 473mg | Fiber: 5g | Sugar: 8g | Vitamin A: 19066IU | Vitamin C: 7mg | Calcium: 45mg | Iron: 3mg