Pumpkin Pasta Sauce

This pumpkin pasta sauce is incredibly creamy, smooth, and so delicious. It’s the perfect comfort food on colder days and the recipe is super easy! 

Why This Recipe Works

I absolutely love pasta with creamy sauces and this pumpkin pasta sauce is one of my favorites! It’s super rich and creamy while being really healthy at the same time! 

It’s made with oven-baked pumpkin, cashews, and silken tofu. The combination of cashews and silken tofu makes the sauce incredibly creamy! Nutritional yeast and miso paste give it a nutty and cheesy taste. 

And I love how easy this recipe is! The pumpkin cubes take a while in the oven, but the actual active preparation time is minimal. All you have to do is cut the pumpkin into cubes and place them in the oven. Once it’s tender, just place all ingredients for the sauce in a high speed blender and process until you’ve got a creamy and smooth sauce. 

I like to serve the pumpkin sauce with fettuccine, but it’s great with any kind of pasta. It’s such a comforting meal for the whole family! 

What Goes Into This Recipe 

• Pumpkin – I used Hokkaido pumpkin, also called red kuri squash. But the recipe also works well with butternut squash. 
• Silken Tofu – it has a softer consistency than regular tofu. Don’t replace it with any other kind of tofu in this recipe. It makes the sauce super creamy and smooth. 
• Cashews – raw cashews, not salted or roasted. 
• Nutritional Yeast – gives the sauce a nutty and cheesy taste. 
• Miso Paste – adds a lot of flavor and also gives the sauce a slight cheesy taste. 
• Garlic 
• White Wine Vinegar – adds a mild tang. 
• Spices – smoked paprika powder, sweet paprika powder, salt, and black pepper. 
• Parsley – sprinkle the pasta with freshly chopped parsley before serving it. 

How To Make This Recipe 

1. Step: Preheat the oven to 350 °F. Peel the pumpkin and cut it into cubes. Cook the pasta according to the instructions on the package. I like to use fettuccine. 

2. Step: Line a baking sheet with parchment paper and place the pumpkin on the baking sheet. Drizzle with olive oil and season with salt and pepper. 

3. Step: Bake for 30 minutes. 

4. Step: Place 3/4 of the pumpkin cubes and the rest of the ingredients for the sauce in a blender. 

5. Step: Process until smooth and creamy. 

6. Step: Serve the pumpkin pasta sauce with the cooked pasta, the remaining pumpkin cubes, and sprinkle it with freshly chopped parsley and red pepper flakes. 

Recipe Notes

• I like to use Hokkaido pumpkin (also called red kuri squash) for this recipe because of its mild sweet taste. But the recipe also works well with butternut squash. 
• If you’d like, you could also add peas or crispy smoked tofu cubes before serving the pumpkin sauce. 

Frequently Asked Questions 

How Long Does The Sauce Last? 

I recommend storing the pasta sauce and the pasta in different containers in the fridge. Stored in an airtight container in the fridge, it will last 3-4 days. 

Can I Freeze The Sauce? 

Yes, it freezes really well. Make sure to let it cool down completely. You can freeze it for up to 3 months.

Let it thaw overnight in the fridge and then reheat it on the stovetop. Add a bit of unsweetened plant-based milk if the sauce is too thick. 

Related Recipes 

• Vegan Roasted Red Pepper Pasta 
• Vegan Alfredo Sauce 
• Lemon Pasta 
• Creamy Pasta Sauce with Sun-Dried Tomatoes 
• Hummus Pasta 

I Love To Hear From You!

I hope you like this pumpkin pasta sauce as much as we do around here.

If you give this recipe a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

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Sina