Savory pumpkin marinara pasta is easy to make with pantry ingredients. The sweet, creamy pumpkin puree balances the acidity of the tomatoes. With Italian seasoning and a pinch of crushed red pepper flakes, it's a celebration of seasonal flavors you can have on the table in about 30 minutes.
Pureed winter squash adds subtle flavor and a luxurious texture without dairy, just like in pumpkin hummus and pumpkin chili.
So the next time you spot canned pumpkin at the market, grab an extra can to make this comforting vegan pasta that's sure to become a family favorite.
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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.
- Janice P.
Ingredients
- Canned pumpkin puree: NOT pumpkin pie filling.
- 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.
- Fresh parsley: For garnish, or use other herbs like tarragon, sage, or thyme.
Please see the recipe card for the complete ingredients, measurements, and instructions.
How to make pumpkin marinara pasta
- 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 and serve.
Start with creamy pumpkin hummus, end with no bake pumpkin oat balls, and call it a perfect pumpkin party!
For another pantry-friendly pasta dinner, try my tomato white bean pasta with Kalamata olives next.
Made this recipe or have a question? Please leave a comment below. 💙 For even more fresh vegan recipes, join my email list. It's less like a newsletter and more like emails between friends.
Love and Veggies,
Amy
📋 Recipe
Tomato 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
- 1-28 ounce can crushed tomatoes
- 1-15 ounce can 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.1-28 ounce can crushed tomatoes, 1-15 ounce can 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 and enjoy.fresh parsley
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Notes
Nutrition
Nutritional information is an estimation.
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!