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Pumpkin Pasta Sauce

Pumpkin Pasta Sauce with Mushrooms
Prep Time10 mins
Cook Time30 mins
Course: Dinner, Main Course
Cuisine: sauce, Vegan
Keyword: Pasta, Pasta Sauce, Pumpkin Pasta Sauce, Vegan Pasta Sauce
Servings: 6 Servings


  • 1 can pumpkin (1.75 cups)
  • 1 tbsp olive oil
  • 1 clove garlic minced
  • 3 roma tomatoes
  • 1/2 cup vegetable broth
  • 1/2 tsp dried sage
  • 1/2 tsp onion powder
  • 1/4 tsp dried basil
  • 1/2 tsp crushed red pepper
  • 1/4 cup oat milk or other non-dairy, non-sweetened milk
  • 1/4 cup vegan parmesan cheese optional
  • 2 tbsp vegan butter
  • 8 oz mushrooms quartered
  • 1 tbsp dried marjoram
  • 2 tbsp tomato paste


  • In a deep skillet heat olive oil, and then cook garlic on medium-low for a few minutes, until it starts to turn golden.
  • Cut ends off of roma tomatoes and chop in food processor. Then add to garlic mixture.
  • Add 1/2 cup vegetable broth, 1 can pumpkin, 1/2 tsp dried sage, 1/2 tsp onion powder, 1/4 tsp dried basil, 1/2 tsp crushed red pepper, 1/4 oat milk, 1/4 cup vegan parmesan, and 2 tbsp tomato paste. Stir well and simmer on low covered for 30 minutes total.
  • While sauce cooks, in a separate pan heat 2 tbsp vegan butter. Once melted add quartered mushrooms and 1 tbsp dried marjoram. Saute on medium heat for 5 minutes.
  • Scrape mushrooms and spices from pan into the sauce, and continue to simmer (for 30 minutes total).
  • If you're having the sauce on pasta, now is a good time to cook your pasta.