Creamy Pumpkin Pasta Sauce Dairy-Free

Creamy Pumpkin Pasta Sauce is a dairy-free sauce that is made with pumpkin puree, coconut cream, and lovely fall spices like pumpkin pie spice, nutmeg and cloves. This recipe is vegan but it’s still so creamy!

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The easiest pumpkin pasta sauce you’ll ever make

I am doing pumpkin week over on my Instagram this week, and this creamy dairy-free pumpkin pasta sauce is included for day 4. It’s the perfect recipe for when you want something sweet but savory and are short on time. This recipe is completely dairy-free but you’d never believe it because it’s so dang creamy.

I stuck with the basics and used really simple ingredients for the sauce. My personal favorite noodle is linguine, however, feel free to customize this recipe and make it your own by using any pasta that you’d like. For my toppings and protein I used cremini mushrooms with sautéed spinach which added both flavor and texture.

I hope you love this recipe as much as we did. If you give it a try, don’t forget to tag a picture and tag me over on Instagram or Tiktok, I love seeing your re-creations. Also, please consider leaving a comment and rating below so I know exactly how you liked it. Now, let’s grab the ingredients below and meet me in the kitchen!

Ingredients in creamy homemade pumpkin pasta sauce

For this recipe I used seasonal ingredients like pumpkin puree, nutmeg, and cloves. To help make this sauce super creamy, I used coconut cream and some tapioca flour to help thicken it up.

vegan butter
minced garlic
yellow onion sliced
coconut cream
pumpkin puree
salt
pepper
nutmeg
cloves
chili flakes
tapioca flour
linguine pasta
cremini mushrooms
spinach

How to make this dairy-free pasta sauce

This pasta sauce is very easy to make and is perfect for a busy weeknight. From start to finish this pasta sauce will be ready at the same time the pasta is done cooking.

Start by boiling salted water and adding in your pasta of choice. I chose linguine for this recipe, cook according to package and start making the sauce in the meantime.

While the water is boiling, we will make the pasta sauce. In a large skillet over medium heat, add in vegan butter and let melt. As soon as it’s melted, add in minced garlic and sliced yellow onion. Sauté for a few minutes until the onions are translucent.

Next, add in the coconut cream and pumpkin puree. Mix well with a spoon or whisk, then add in the salt, pepper, nutmeg, cloves and chili flakes. Let simmer over low heat for 2-3 minutes. Add in the tapioca flour last to thicken the sauce and mix once more. Once sauce is done, set aside.

Then, in a smaller sauté pan, heat more vegan butter or EVOO and add in the sliced cremini mushrooms. Season with salt and pepper and let sauté for 3-5 minutes. Once they are almost done, add in the spinach and mix until welted. Add cooked mushrooms and spinach to the sauce.

When the pasta is done, reserve 1/2 cup of pasta water and drain the rest. Add cooked pasta to sauce and heat over low heat. Add in the pasta water, and mix until well combined.

Serve pasta warm and enjoy! Pasta is best kept in an airtight container in the refrigerator and enjoyed within 4 days.

Looking for more pasta recipes?

Pasta is one of my favorite meals to make, it’s always so quick and easy but tastes amazing. Check out some of my favorite pasta recipes below!

Creamy Pumpkin Pasta Sauce Dairy-Free

PIN RECIPE

PREP TIME:

10 minutes

COOK TIME:

15 minutes

Author - Hannah

Ingredients

Creamy Pumpkin Pasta Sauce

1 tbsp vegan butter
1 tbsp minced garlic
1/2 yellow onion sliced
(1) 13.5oz can coconut cream
1 cup pumpkin puree
1 tsp salt
1 tsp pepper
1 tsp nutmeg
1/4 tsp cloves
1/4 tsp chili flakes
1 tbsp tapioca flour

Toppings

10oz cremini mushrooms
6oz spinach
1 tbsp vegan butter or EVOO
salt and pepper to taste

SCALE:

YIELDS:

6 servings

Directions

Start by boiling salted water and adding in your pasta of choice. I chose linguine for this recipe, cook according to package and start making the sauce in the meantime.
While the water is boiling, we will make the pasta sauce. In a large skillet over medium heat, add in vegan butter and let melt. As soon as it’s melted, add in minced garlic and sliced yellow onion. Sauté for a few minutes until the onions become translucent.
Next, add in the coconut cream and pumpkin puree. Mix well with a spoon or whisk, then add in the salt, pepper, nutmeg, cloves and chili flakes. Let simmer over low heat for 2-3 minutes. Add in the tapioca flour last to thicken the sauce and mix once more. Once sauce is done, set aside.
Then, in a smaller sauté pan, heat more vegan butter or EVOO and add in the sliced cremini mushrooms. Season with salt and pepper and let sauté for 3-5 minutes. Once they are almost done, add in the spinach and mix until welted. Add cooked mushrooms and spinach to the sauce.
When the pasta is done, reserve 1/2 cup of pasta water and drain the rest. Add cooked pasta to the sauce and heat over low heat. Add in the pasta water, and mix until well combined.
Serve pasta warm and enjoy!
Pasta is best kept in an airtight container in the refrigerator and enjoyed within 4 days.