Creamy vegan pumpkin sauce is easy to make and a great way to change up the usual pasta sauce routine. It’s ready in 30 minutes and pairs great with all types of noodles too!

top down view of creamy pumpkin sauce with kale and mushrooms, tossed with zucchini noodles.

If you’re looking for an alternative to the usual pasta dish, I’ve got a just the inspiration for you to try! This creamy vegan pumpkin sauce is super easy to make and pairs well with all types of pastas.

For this recipe, we’ll be pairing this creamy pumpkin sauce, adding vegan sausage and kale, then tossing it with zucchini noodles for a delicious departure from the traditional spaghetti routine. It’s full of deliciousness and a perfect way to enjoy the season’s flavors!

Creamy Pumpkin Sauce & Zucchini Noodles Ingredients

  • Pumpkin Puree: Make sure it’s 100% pumpkin puree and not pumpkin pie filling. If using freshly made pumpkin puree, use about 1 1/2 cups.
  • Non-dairy Milk: Use your favorite plant milk. Cashew milk is great to cook with because it’s very mild and doesn’t have a nutty flavor.
  • Zucchini Noodles: If you don’t care to make zucchini noodles, feel free to use 12 – 16 oz. of your favorite pasta. I originally planned on using either gnocchi, fettuccine or linguine, but ultimately decided to use zucchini noodles instead. Spiralized sweet potato noodles would be great too! I’ve been trying to keep the carbohydrates to a minimum and zucchini noodles are a great healthy alternative.
  • Kale: I’ve used full grown kale here, but feel free to use baby kale. If using baby kale, add it towards the end of cooking.
  • Vegan Sausage: For the vegan sausage, if that doesn’t appeal to you try sauteing mushrooms instead, or omit it all together. The sausage does round out the nutritional profile, adding a good amount of protein. It also adds additional texture and flavor.
  • Herbs: We’ll be using thyme for the herb, but rosemary or sage would be just as good. Keep the optional herbs in mind for variation.

side by side process shots of making creamy pumpkin sauce.

How To Make Pumpkin Sauce with Zucchini Noodles

  • The sauce is very simple, using pumpkin puree and non-dairy milk. It’s a creamy consistency that will wrap around the pasta making each bite full of flavor. Simply combine the pumpkin puree with the plant milk of choice.

side by side photos of the process of making creamy pumpkin sauce with kale and sausage.

  • Mix the pumpkin sauce, saute the kale and mushrooms, add the creamy pumpkin sauce and cook over low until warmed through.

top down view of spiralized zucchini noodles on a wooden cutting board.

  • Spiralize the zucchini noodles. Or if using pasta, cook it according to package directions.

top down view of a pan with cooked zucchini noodles tossed with creamy pumpkin sauce, kale and mushrooms.

  • Add the noodles to warmed creamy pumpkin sauce mixture, and heat over low until warmed through.

And that’s it! It’s a simple and delicious meat that’s easy to make and on the table in about 30 minutes!

A Few Final Thoughts

  • For spiralizing zucchini noodles I love use this spiralizer , and for straight noodles use a hand held julienne tool.
  • This pumpkin sauce can be made in advance and stored in the fridge or freezer to save on time. You can also spiralize your zucchini noodles ahead of time.
  • Store leftovers in the refrigerator for up to 4 – 5 days.

More 30 Minute Meal Ideas

side angle view of creamy pumpkin sauce with kale and mushrooms, tossed with zucchini noodles.

If you try this pumpkin sauce recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.



5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Easy creamy pumpkin sauce is a great way to switch up the usual pasta routine with this fall flavored pasta sauce. It’s flavorful and works with all types of noodles!

  • Author: Julie | The Simple Veganista
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 minutes
  • Yield: Serves 3 - 4 1x
  • Category: Entree
  • Cuisine: Vegan


  • 1 can (14 oz.) 100% pumpkin puree
  • 1 1/2 cups unsweetened cashew milk
  • 1 tablespoon olive oil or 3 tablespoons water (for water saute)
  • 1 small shallot, minced
  • 2 cloves garlic, minced
  • 2 vegan sausages, sliced
  • 5 large lacinato kale leaves, stems removed and julienned
  • 3/4 teaspoon dried thyme or 1/2 teaspoon fresh chopped
  • 4 large zucchini, spiralized or julienned
  • mineral salt & fresh cracked pepper to taste


In a medium size bowl, combine the milk and pumpkin puree, set aside.

In a large pan, heat oil over medium, add shallot and saute for 4 minutes, add garlic, sausage, kale and thyme, cook until kale softens, stirring occasionally, about 3 – 4 minutes.

Turn heat to medium-low, add the pumpkin mixture, and give a good stir. Add in the zucchini noodles, using tongs, mix to coat, place the cover askew and let simmer 4 – 5 minutes, or until zucchini has become al dente, stirring occasionally. If the sauce is bubbling too much, reduce heat to low. Taste for flavor adding salt & pepper to taste.

Pairs great with a dusting of almond parmesan and slice of your favorite artisan bread.

Serves 3 – 4


Try using mushrooms in place of the sausage if you like. Simply add the mushroom with the shallots and cook until mushrooms have just started to sweat down. Continue with the kale and thyme, and so on…

Spiralized sweet potato would be great here too!

Use your favorite pasta. There’s enough sauce for about 12 – 16 oz. of pasta. Cook the pasta according to package directions and add it in the recipe in place of the zucchini. Easy peasy!

If you have garlic and powder on hand, try adding a dash or two. It will ensure full flavor.

RECOMMENDED EQUIPMENT: For spiralizing zucchini noodles I love use this spiralizer , and for straight noodles use a hand held julienne tool.


  1. What’s your favorite vegan sausage?

    1. Julie | The Simple Veganista says:

      I love both Fieldroast and Tofurky. I just pretty much go with what I find at the store, but Fieldroast is my first choice. For this recipe, you can use a variety of flavored sausages, as well as plain.

  2. Pumpkin is available– but zucchini is not. We don’t all live in California. I hope you aren’t presenting this recipe as “original” as I was making this back in the 90″s.

    1. Julie | The Simple Veganista says:

      I suppose we are fortunate here in California, but any pasta will work on the off months. I was going to use regular pasta but didn’t want the heaviness and carbs. I’m so glad to have been exposed to the zucchini alternative.

      You’re a lucky one, as I’m a little late. This is new to me. It’s a delicious classic, and a welcome addition to the recipe collection! :)

    2. New to me, and I loved it! Thanks!

    3. What a snarky comment from Joanne. What’s original these days? Most recipes are spin offs or personal takes on previous recipes. I was also vegan in the 90s, living in San Franscico/Berkeley and I never came across this. People weren’t spiralizing zucchinis as they are now. I would say that a pumpkin zuchini pasta was not a common dish in vegan cooking, not like a tofu scramble or a lentil loaf. So give me a break, with “I was making this back in the 90s”. Who cares!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star