Creamy Pumpkin Pasta Sauce

Creamy yellow soup or smoothie in a glass blender pitcher.

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This creamy pumpkin pasta sauce is the ultimate fall recipe: savory, cozy, and made with wholesome ingredients like roasted pumpkin, leeks, and fresh herbs. It's vegan, dairy-free, gluten-free, and perfect for pasta, lasagna, gnocchi, or even meatballs.

Prep Time6

Cook Time30

Total Time36

Course: Condiment, Sauce

Cuisine: Amercian

Keyword: Creamy Pumpkin Pasta Sauce

Servings:

Calories: 72kcal

Equipment

Ingredients

3 cups Pumpkin puree
1 Leek chopped
2 tbsp Garlic minced
2 tbsp Thyme chopped
2 tbsp Sage chopped
1/4 tsp Black pepper
1/4 tsp Red pepper flakes
2 tbsp Olive oil
1/2 tsp Salt
1/4 cup Nutritional yeast optional
2 cups Bone broth or vegetable broth
1 tbsp Apple cider vinegar or lemon juice

Instructions

Roast the pumpkin at 400°F for 50 minutes or until golden and fork-tender.
2. Meanwhile, in a large skillet, I sauté the sliced leeks in olive oil until soft and slightly caramelized.
3. Add minced garlic, black pepper, red pepper flakes, sage, and thyme.
4. Once everything is fragrant, transfer it to a blender along with the roasted pumpkin, nutritional yeast, and a bit of warm bone broth or vegetable broth water.
5. Add a bit of lemon juice or apple cider vinegar at the end to balance the flavor.

Nutrition