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Easy Pumpkin Pasta Sauce

I made the fall zucchette pasta from Trader Joe’s last night, which not only is made with butternut squash, but is also pumpkin shaped! So to make an even more pumpkin-y meal, I made a quick pumpkin pasta sauce! This is a very light and fresh-tasting sauce and is vegan, but if you want it to be creamier you could add some cream or yogurt.

I added cooked balsamic mushrooms, roasted zucchini, and tomatoes to my pasta - lots of great fall flavors!


(makes about 15 oz)

¼ cup pumpkin puree

About 10 baby tomatoes - I used both red and orange

¼ cup carrots

1-2 tbsp chopped onion

1 tbsp olive oil

Dash each of: salt, curry powder, turmeric, garlic, and ginger


  1. Microwave or roast the carrots so they are slightly soft.

  2. Add everything to a blender or food processor, and blend. I only blended until all ingredients were evenly mixed, but still somewhat chunky, so that the sauce would have a more varied flavor profile rather than being homogenous. If you like a smoother sauce, feel free to blend as much as you like!

I have no idea why I thought it would make sense to eat pasta with a spoon when I took this picture? Right when I started trying to eat it, I realized that was a mistake and switched to a fork haha! So if you make this recipe, use a fork for best eating results!


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