Plant-based Pumpkin Pasta Sauce

I have always wanted to try the Cucina Antica Pasta Sauce so I made a dairy-free, simplified version. Its still really rich and creamy, and pairs well with any type of pasta.


  • 3 cloves fresh garlic

  • 1/4 cup light coconut milk

  • 12 oz crushed tomatoes

  • 1/2 can pumpkin puree

  • 1/2 tbsp honey

  • 1/4 tbsp cinnamon

  • S & P to taste

  • pasta of choice

  • fresh basil to top


  1. add crushed garlic cloves to pan and cook on medium heat for 3 minutes or until fragrant

  2. add crushed tomatoes, pumpkin puree, and coconut milk. stir and let simmer for a few minutes

  3. add honey, cinnamon, and S&P, sir and simmer for a few more minutes

  4. turn off heat and add cooked pasta to sauce and combine

  5. top with fresh basil and serve

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