Flavorful 30-minute Pumpkin Marinara Pasta is easy to make with pantry ingredients. It may seem like an unusual combination, but the sweet and creamy pumpkin puree balances the acidity of the tomatoes. Along with Italian seasoning and crushed red pepper flakes, it's a celebration of seasonal flavors.
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While you may immediately think of coffee with pumpkin spice creamer, pumpkin balls, and other sweet treats when you think about pumpkin, it's also delicious in savory recipes like one of my favorite vegan pasta dishes.
The pureed winter squash not only provides subtle flavor, but also a creamy texture, like in pumpkin hummus and pumpkin chili. And if you're wondering, do pumpkin and tomato go together? I think you'll agree they are a delicious match when you try this simple vegan pumpkin marinara pasta.
So the next time you see canned pumpkin at the market, pick up an extra can or two to make this comforting pasta dish that's sure to be a family favorite.
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Why you'll love this recipe
- You can make it with pantry ingredients in 30 minutes or less.
- You can use any of your favorite pasta shapes.
- It's a unique and tasty way to use seasonal pumpkin in a savory sauce.
Ingredients
Pasta: Any shape of pasta can be used in this recipe. I chose gluten-free spaghetti, but short pasta such as penne will work well, too.
Italian seasoning: If you don't have this blend on hand, use oregano, basil, or a mixture of the two.
Amy's tip
Variations
- Add extra sauteed vegetables like diced carrots or red bell pepper
- Add beans, lentils, or walnut meat for extra protein
- Serve the pumpkin tomato sauce with higher fiber chickpea, lentil, or whole-wheat pasta
- Use the sauce in lasagna or vegan baked pasta or as a pizza sauce
- Sprinkle vegan Parmesan cheese on top
- Swap out the parsley for other fresh herbs like sage, thyme, rosemary, or tarragon
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
- Saute the onion and garlic in olive oil.
- Add the tomatoes, pumpkin, and spices.
- Simmer, stirring occasionally, until thick and heated through.
- Toss with cooked pasta.
Serving suggestions
Enjoy this Pumpkin Marinara Pasta on its own or with a salad or vegetable side dish.
It's delicious with Mediterranean raw cauliflower salad, lemon cabbage salad, or Mexican beet salad.
Or serve it with a side of Brussels sprouts with sun-dried tomatoes, roasted jalapeño cauliflower, or vegan stuffed mushrooms with walnuts.
Storing and freezing
Leftover pumpkin marinara pasta can be refrigerated in an airtight container for up to 3 days. The pumpkin tomato sauce may also be stored separately in the refrigerator or frozen for up to 3 months. Be sure to allow a little room at the top since it will expand a little when frozen.
To reheat, first defrost the frozen container in the refrigerator overnight. Then reheat the sauce it in a pot on the stove or in a microwave-safe bowl.
Recipe FAQs
Pumpkin puree is 100% cooked pumpkin. But pumpkin pie filling also contains spices such as cinnamon, cloves, and nutmeg. It is used for making desserts.
You can make your own puree from roasted winter squash such as butternut or acorn squash.
Yes, you can use diced tomatoes instead of crushed tomatoes. Use the back of your spoon to break down the diced tomatoes as they cook. You may need to simmer the sauce a little longer since diced tomatoes aren't as thick.
More vegan pasta recipes
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Love and Veggies,
Amy
📋 Recipe
Pumpkin Marinara Pasta
Ingredients
- 12-16 ounces pasta, (gluten-free, if needed)
- 1 Tablespoon extra virgin olive oil
- 1 small onion, diced small
- 3 cloves garlic, minced
- 28 ounces canned crushed tomatoes
- 15 ounces canned pumpkin puree, (NOT pumpkin pie filling)
- 1 teaspoon Italian seasoning
- 1 bay leaf
- ¼ teaspoon crushed red pepper flakes, (or to taste)
- salt and pepper, to taste
- fresh parsley, for garnish (optional)
Instructions
- Prepare the pasta according to the package directions. Drain and set aside.12-16 ounces pasta
- While the pasta is cooking, heat the olive oil in a large skillet or pot over medium heat.1 Tablespoon extra virgin olive oil
- Add the onion and saute until soft and slightly translucent.1 small onion
- Add the garlic and saute about 30 more seconds, or until fragrant.3 cloves garlic
- Next add the tomatoes, pumpkin puree, Italian seasoning, bay leaf, and crushed red pepper.28 ounces canned crushed tomatoes, 15 ounces canned pumpkin puree, 1 teaspoon Italian seasoning, 1 bay leaf, ¼ teaspoon crushed red pepper flakes
- Stir to combine and allow to come up to a low boil.
- Reduce the heat and simmer, stirring occasionally, for about 15 minutes or until the sauce is thick and heated through.
- Taste and add salt and pepper, as needed.salt and pepper
- Toss with the cooked pasta and garnish with fresh parsley, if using.fresh parsley
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Notes
Nutrition
Nutritional information is an estimation only.
Janice Parker says
I made this and tweeked it for my sitution omitting the oil and substituting onion flakes and garlic flakes for the fresh. Cooked it on low in a slow cooker and it turned out awesome.
Thank you for sharing your recipe.
Amy Katz says
I'm so happy you enjoyed it, Janice!