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Fire Roasted Tomato Pumpkin Pasta

Shayla Greveni
Trader Joe’s fire roasted tomatoes combined with pumpkin puree and hemp milk make a delicious creamy pasta sauce! Seasoned with herbs de provence!
Prep Time 10 mins
Cook Time 16 mins
Total Time 26 mins
Course Dinner
Cuisine American
Servings 3 servings
Calories 408 kcal


For The Sauce

  • 1 cup Fire Roasted Tomatoes
  • 1 cup Pumpkin Puree
  • 1 cup Hemp Milk
  • 5 Garlic Cloves, minced
  • 1/4 cup Mirepoix
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 2 tsp Herbs De Provence
  • 1 tsp Monk Fruit Sugar
  • 1 tsp Garlic Powder


  • 3 cups Trader Joe's Gigli Pasta
  • 2 cups Arugula
  • 1/4 cup VioLife Vegan Parmesan Cheese


  • Start by boiling the Gigli pasta according to instructions. Drain the pasta after it's done cooking and rinse with cold water. Place the pasta into a bowl and set aside.
  • In a large saucepan or dutch oven, add in the tbsp of avocado oil. Add in the chopped minced garlic and mirepoix over medium/low heat. Saute, do not allow the minced garlic to burn. 
  • Once the mirepoix and garlic are heated, add in the pumpkin puree and fire roasted tomatoes. Stir until all of the ingredients are combined and then add in the hemp milk. Reduce the heat to low. Continue to stir and then add in the spices. 
  • Measure out 3 cups of the sauce. Save the remaining sauce and allow to cool before placing into the refrigerator. 
  • Simmer on low heat for a few minutes (5-10 min) before adding in the pasta. Add in the pasta and arugula. Stir until the arugula begins to wilt. Remove from heat and top with vegan parmesan cheese. 


  • Feel free to add more sauce to the pasta if the sauce isn't creamy enough. If the sauce is too creamy, add in a little water to thin it out. 
  • Calories are an estimate. 
Keyword Fire Roasted Tomatoes, Gigli Pasta, Pumpkin