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Noodles tossed with vegan pumpkin pasta sauce and sprinkled with chives.
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Vegan Pumpkin Pasta Sauce Recipe

This creamy vegan pumpkin pasta sauce is an easy and delicious dinner or lunch recipe that’s perfect for fall. It makes a great main course (or substantial side dish) for Thanksgiving, Christmas, or New Year’s Eve.
Prep Time8 minutes
Cook Time3 minutes
Total Time11 minutes
Course: Dinner
Cuisine: American
Diet: Vegan
Servings: 5
Calories: 261.3kcal
Author: Jennifer Bell

Equipment

  • Blender

Ingredients

  • 1 cup hemp hearts (also called shelled hemp seeds, or see notes below for substitute options)
  • 1 cup pumpkin purée (I used canned)
  • 1 cup water (I like it thick. You can add an extra tablespoon or two of water if you prefer a thinner consistency)
  • 1/3 cup nutritional yeast
  • 1 garlic clove (or substitute 1/2 teaspoon garlic powder)
  • 3/4 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried sage (or substitute 1 teaspoon finely chopped fresh sage leaves)
  • 1/8 teaspoon ground nutmeg
  • Optional garnishes: black pepper and finely chopped chives

Instructions

  • Add 1 cup hemp hearts, 1 cup pumpkin purée, 1 cup water, 1/3 cup nutritional yeast, 1 garlic clove, 3/4 teaspoon salt, 1/2 teaspoon onion powder, 1/4 teaspoon dried sage, and 1/8 teaspoon ground nutmeg to a blender.
  • Blend until smooth and creamy.
  • Heat on the stove or in the microwave to your desired temperature, then toss with 5 servings of hot cooked pasta (approximately 12 oz or 340 g dry pasta), or store the sauce in an airtight container in the fridge for up to three days or in the freezer for up to three months.
  • Garnish with finely chopped chives and black pepper before serving, if desired.

Notes

  • You can substitute cashews instead of the hemp hearts, if you prefer. If you have a high-powered blender then you can add them directly to the blender. If your blender is less powerful, I recommend soaking the cashews in boiling water for 1 hour, then drain and discard the soaking liquid before adding them to the blender. You can also substitute silken tofu.

Nutrition

Serving: 0.66Cup | Calories: 261.3kcal | Carbohydrates: 8.3g | Protein: 17g | Fat: 18.3g | Saturated Fat: 1.3g | Polyunsaturated Fat: 14.4g | Monounsaturated Fat: 2.4g | Sodium: 354mg | Potassium: 164.1mg | Fiber: 3.4g | Sugar: 1.6g | Vitamin A: 7833.4IU | Vitamin C: 2.3mg | Calcium: 72mg | Iron: 6.4mg