Creamy Pumpkin Pasta Sauce

A rich and flavorful creamy pumpkin pasta sauce that combines pumpkin puree, garlic, and aromatic spices, served over penne for a comforting autumn dish.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian, Vegan

Calories: 350

Ingredients Method Notes

Ingredients

Pasta and Base

12 oz dry penne noodles Provides a hearty base for the sauce.
1 cup unsweetened pumpkin puree Creates a smooth and creamy sauce.
2 cloves garlic Adds aromatic intensity to the sauce.
2 cups vegetable broth Savory liquid base for the sauce.
1/2 cup nutritional yeast Enhances creaminess and adds a cheese-like flavor.
1 tsp pumpkin pie spice Contributes warm and comforting notes.
1 tsp salt Enhances all the flavors in the dish.
1/4 cup chopped sage Brings a fresh, herbal quality.
1/2 cup soy milk Provides additional creaminess.
2 tbsp maple syrup Optional sweetness to balance savory ingredients.
1/4 tsp cayenne Adds a hint of heat.
1/2 cup toasted breadcrumbs Adds crispy texture.
1/4 cup pumpkin seeds Provides nutty crunch and garnish.

Method

Preparation

Bring a pot of water to a boil and cook the dry penne noodles according to package instructions.
In a blender or food processor, combine pumpkin puree, garlic, vegetable broth, nutritional yeast, salt, and pumpkin pie spice. Blend until creamy.

Cooking

Heat a large saucepan over medium heat and add chopped sage with a drizzle of olive oil. Cook for 1 minute until fragrant.
Pour in the blended sauce and heat on medium-low until lightly bubbling. Add soy milk to reach desired creaminess and simmer.

Serving

Once pasta is cooked, drain and add it to the skillet with the sauce. Stir to coat evenly.
Serve garnished with toasted breadcrumbs, pumpkin seeds, and fresh herbs.

Notes

Consider pairing with a side salad or crusty bread for a complete meal. Store leftovers in airtight containers, keeping sauce and pasta separate.