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+ servings
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.
5 from 10 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course
Cuisine American
Servings 4
Calories 104 kcal


  • Immersion blender or high speed blender


  • 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


  • 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.


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.


Calories: 104kcal
Keyword Pumpkin Pasta Sauce, Pumpkin Ravioli Sauce, Vegan Pumpkin Pasta
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