Vegan Tuscan Pumpkin Pasta Sauce

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

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!

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.)

4.89 from 17 votes

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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.)

Per Serving: Calories: 133, Fat: 9g, Carbohydrates: 12g, Fiber: 2g, Protein: 1g

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

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

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