This creamy pumpkin pasta sauce is so addictive. I had some left over pumpkin puree once and thought why not incorporate this into my pasta the next day instead of a tomato based sauce and was pleasantly surprised with the results! Give it a try!

Pumpkin Spaghetti

Author Vegan Bajan


  • 1 tbsp extra virgin olive oil
  • 1/2 yellow onion chopped
  • 1 clove garlic minced
  • 1 cup pumpkin puree
  • 1/4 cup water
  • 1 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp all spice
  • 2 tsp maple syrup
  • 1/2 cup coconut milk
  • 1 tsp chopped parsley
  • 2 cups vegan friendly spaghetti


  1. Cook spaghetti and set aside.
  2. Pour the olive oil into a large pot over medium heat, and saute the onion until tender. Add in the garlic and saute until fragrant, about 1 minute.
  3. Add pumpkin, water, salt, cinnamon, all spice and maple syrup and bring to a boil. Once boiling, lower the heat and stir in the coconut milk.
  4. Add in spaghetti and toss together. Sprinkle with parsley to taste.

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