Vegan Tuscan Pumpkin Pasta Sauce

Are you ready for a new way to enjoy pumpkin this season?

pan of tuscan pumpkin pasta

This creamy pumpkin pasta sauce is addictive. I was inspired to create it after a trip to Whole Foods, where I was tempted by a jar of “Creamy Tuscany Pumpkin Sauce.” After looking at the ingredient list, I was disappointed to find heavy cream as one of the first few ingredients, so I figured I should come home and try to make a delicious creamy pasta sauce on my own.

I had already created this Vegan Pumpkin & Sage Pasta Sauce a few years ago, but what I loved about this Tuscan version is that it includes tomatoes in the mix. The resulting sauce feels a bit more like a traditional marinara sauce, but with an almost dairy-like creaminess from the addition of pumpkin and coconut milk. (If you don’t like the taste of coconut, don’t worry; you can’t taste it AT ALL.)

This recipe is a fun Fall-inspired twist, with a hint of cinnamon and sage, and sticks to pasta much better than plain old marinara sauce. I don’t even need a sprinkling of cheese on top! (Though, you’re welcome to do so.) I hope you’ll enjoy this nutrient-rich sauce just as much as we have. My family all wanted to lick our bowls clean!

pan of tuscan pumpkin pasta

Vegan Tuscan Pumpkin Pasta Sauce
Makes 2 1/2 cups sauce

Ingredients:

1 tablespoon extra virgin olive oil
1/2 yellow onion, chopped
1 clove garlic, minced
1 cup strained tomatoes (tomato puree)
1 cup pumpkin puree
1/4 cup water
1 tesapoon salt
1/2 teaspoon ground cinnamon
4 teaspoons pure maple syrup
1/2 cup full-fat coconut milk
1 teaspoon fresh minced sage, plus extra for garnish

Directions:

Pour the olive oil into a large pot over medium heat, and saute the onion until tender, about 10 minutes. Add in the garlic and saute until fragrant, about 1 more minute. Add in the tomato, pumpkin, water, salt, cinnamon, and maple syrup and bring the soup to a boil. Once boiling, lower the heat and stir in the coconut milk and minced sage.

Adjust any seasoning to taste and serve warm over your favorite pasta. (I’d recommend preparing a pound of pasta for this amount of sauce.)

fresh sage sprinkled of tuscan pumkin pasta

4.89 from 9 votes
Print
Vegan Tuscan Pumpkin Pasta Sauce
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
A Fall-inspired creamy pumpkin sauce that tastes better than traditional marinara.
Course: Main Course
Servings: 4
Calories: 133 kcal
Author: Detoxinista.com
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 1/2 yellow onion , chopped
  • 1 clove garlic , minced
  • 1 cup strained tomato (tomato puree)
  • 1 cup pumpkin puree
  • 1/4 cup water
  • 1 tesapoon salt
  • 1/2 teaspoon ground cinnamon
  • 4 teaspoons pure maple syrup
  • 1/2 cup full-fat coconut milk
  • 1 teaspoon fresh minced sage , plus extra for garnish
Instructions
  1. Pour the olive oil into a large pot over medium heat, and saute the onion until tender, about 10 minutes. Add in the garlic and saute until fragrant, about 1 more minute.
  2. Add in the tomato, pumpkin, water, salt, cinnamon, and maple syrup and bring the soup to a boil. Once boiling, lower the heat and stir in the coconut milk and minced sage.
  3. Adjust any seasoning to taste and serve warm over your favorite pasta. (I'd recommend preparing a pound of pasta for this amount of sauce.)

Note: For a Paleo-friendly dish, serve this sauce over cooked spaghetti squash, or spiralized “noodles” made of zucchini, carrots, or sweet potato.

Reader Feedback: What’s your favorite Fall-inspired dish to make for dinner? 

 

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Comments

Cyrilla

I added a bit of chilli powder to this recipe and it was awesome!! I cooked some black bean noodles along with it… so delicious 🙂

eddie

Can you reccomend a good gluten free pasta?

Jo

Omg this was amazing! I made it using gluten free brown rice spaghetti, so good!!!!!!!!

Brianna

I was really skeptical at first and even when I was making this, I couldn’t imagine it tasting like a savory dish. Honestly, I was totally prepared to try it, not like it, and then make myself something else for dinner. But guess what?! It’s delicious! The combination of pumpkin and tomato works really well together. It’s a big bonus that the sauce takes basically 15 minutes to make. I am looking forward to leftovers! Also, I used soy milk instead of coconut, since that’s what I had on hand.

Clarisa

Just made this and me and my husband love it. We are not even vegan. I tossed the sauce with some wholewheat spaghetti. This is so creamy and has great fall flavor without the cheese. It’s a great change from just regular tomato sauce.

Kelly

just made this…. absolutely delicious!!!

Carmen

This is just scrumptious! Eating it right now over spaghetti squash. I didn’t have strained tomatoes on hand so i used a jarred spaghetti sauce i had in the fridge (just organic tomatoes, basil, oregano) and it is amazing! I bought your second cookbook earlier this week and everything I’ve made has been so delicious!!

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