Vegan Pumpkin Pasta Sauce


Well hello there! I’m super excited about this yummy pasta sauce situation we are getting into today, but first, how are you!?

Stefan and I went BABY FREE to a fundraiser Tuesday night and it was fun until I realized I may have been on my fourth glass of Chardonnay and not eaten. Does anyone else do this? It’s like your so excited to be out without kids that you just really go for it in the booze department. I mean I was 21 a decade ago, there’s no need to revisit those years. I guess I just get so excited I want to make the most of it.. but I’m cruelly reminded at 6am Jack gives zero F-‘s. 

Ahh parenting with a wine hangover is so fun. 

For some reason this year I’m all in on everything pumpkin. Usually I stick my nose up at the shirts and memes that say “give me all the pumpkin spice”... or something like that. But this year I’m as basic as they come! 

I’m burning my Craft + Foster baked pumpkin candle 24/7 and making all kinds of pumpkin shit in the kitchen.  

I always shed a tear when I go to the store and see all the pumpkin pasta sauces, but none of them are vegan. So I thought enough with this crap, I’ve got to just make my own!  


I luckily found some major recipe inspo from Pinterest. She really nailed this recipe, I changed it slightly, see below. 


  • 1 can coconut milk 
  • 1/2 onion , chopped
  • 1 TB extra virgin olive oil 
  • 1 large clove of garlic , minced
  • 3 TB fresh sage leaves , chopped
  • Pinch of hot pepper flakes
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 c vegetable broth
  • 1 can pumpkin puree
  • 1/2 tsp balsamic vinegar
  • 2 TB nutritional yeast
  • Pasta of your choice, I found my butternut squash pasta at Trader Joe's 
pumpkin pasta.jpg


  1. Place your coconut milk upside down in freezer while prepping the meal.

  2. Make pasta according to the package.

  3. Heat olive oil in large saucepan.

  4. Add garlic and onion and cook for 3-5 minutes.

  5. Stir in sage, hot pepper flakes, basil, salt, pepper and nutmeg and cook for about a minute.

  6. Then add veggie broth and pumpkin puree.

  7. Open coconut milk and scoop out the hardened top part and add that along with vinegar and nutritional yeast to pan (do not add watery part of coconut milk) and stir. This step is important! 

  8. Bring the sauce to a boil then turn heat to low and simmer for 5 minutes. I then removed the sauce from the heat and let it sit for 5 minutes to thicken before blending. 

  9. Add sauce to blender and blend.

  10. Add sauce to your pasta and mix together.