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Two white stacked bowls holding pumpkin pasta.

Pumpkin Pasta Sauce

Planted in the Kitchen
This sweet and savory vegan pumpkin sauce is perfect for an easy dinner and great for a delicious meal prep recipe.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course
Cuisine American
Servings 4
Calories 104 kcal

Equipment

  • Immersion blender or high speed blender

Ingredients
  

  • 1 Can Pumpkin Puree 15 oz
  • 1 Cup Vegetable Broth
  • ½ Cup Water
  • 1 Yellow Onion Diced
  • 3 Cloves Garlic Minced
  • 2 tablespoon Nutritional Yeast
  • 2 tablespoon Flour
  • 1 tablespoon Rosemary Fresh, finely chopped
  • 1 tablespoon Olive Oil
  • ½ teaspoon Salt
  • ½ teaspoon Pepper
  • ¼ teaspoon Ground Nutmeg
  • ¼ teaspoon Ground Sage

Instructions
 

  • Combine the olive oil, onion, and garlic in a large pan over medium heat. Cook for several minutes until fragrant, stirring frequently.
  • Begin to cook your pasta following package instructions.
  • Add your remaining ingredients (except the pasta) and mix together. Continue to cook over medium heat for about 15 minutes.
  • Blend with an immersion blender or let cool slightly and and use a blender. If you use a classic blender, be sure to slightly vent the top!
  • Pour a good amount of sauce over your cooked pasta and serve right away.

Notes

I highly recommend using an immersion blender when making this recipe. If you do not have an immersion blender, you can use a classic blender. If using a classic blender, let the ingredients cool significantly and slightly vent the top of the blender.
Keyword Pumpkin Pasta Sauce, Pumpkin Ravioli Sauce, Vegan Pumpkin Pasta