Description
A smooth, savory fall pasta sauce made with canned pumpkin, garlic, broth, and dairy-free milk. Creamy, comforting, and easy to prep in under 20 minutes.
Ingredients
1 cup canned pumpkin puree
2 tbsp olive oil
2 garlic cloves, minced
1/2 tsp ground nutmeg
1/2 cup vegetable broth
1/2 cup unsweetened oat milk
Salt and pepper to taste
Instructions
Heat olive oil in a saucepan over medium heat.
Add minced garlic and cook until fragrant.
Stir in pumpkin puree, veggie broth, oat milk, and nutmeg.
Simmer for 8–10 minutes.
Season with salt and pepper.
Blend until smooth (optional).
Serve over hot cooked pasta.
Notes
Use oat, almond, or soy milk interchangeably.
Roasting garlic before adding enhances flavor.
Pairs well with penne, rigatoni, or gnocchi.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 180
- Fat: 9g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegan pumpkin sauce, fall pasta, dairy-free creamy sauce