Pumpkin Pasta Sauce

This easy pumpkin pasta sauce is made with canned pumpkin and tomato sauce, and is creamy with no cream!

Course dinner, Main Course, Side Dish

Cuisine American, Italian, Mediterranean

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Keyword comfort food, easy, healthy, pasta sauce, pumpkin, pumpkin sauce

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 122

Author Robyn Downs

Cook the Pasta: If serving with pasta, bring a large pot of water to a boil, then add the pasta and cook according to package directions. Drain and set aside.
Cook the Onion: Meanwhile, heat the olive oil over medium heat in a large Dutch oven or saucepan. Add the onion, sprinkle with ¼ teaspoon salt, and sauté until the onions are soft and very tender, about 5-8 minutes, stirring frequently.
Add the Spices and Wet Ingredients: Add the garlic and sauté an additional 1-2 minutes, stirring to avoid burning.
Add the pumpkin puree, tomato sauce, honey (if using), 3 teaspoons salt, and water, stirring to combine.
Stir on medium heat until the sauce begins to bubble (be careful, the sauce will be thick and might splatter). Turn the heat to low and simmer 10 minutes, stirring occasionally.
Add the coconut milk, cinnamon, rosemary, and sage, stirring to combine. Taste and add additional salt and pepper to taste.
If serving with pasta, toss the cooked pasta with 2-3 cups of the sauce. Serve warm with additional sauce if desired.

This recipe makes 6 cups of sauce, so if you’re making 16 oz of pasta, you might have leftover sauce. Store covered in the fridge for up to 5 days or in the freezer for up to 1 month.
Nutrition information calculated for sauce only.
Omit the honey or use brown sugar for vegan.