Name: Creamy Pumpkin And Sage Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 12 oz pasta (penne, fettuccine, or preferred type); 2 tbsp olive oil; 1 small onion, finely chopped; 3 garlic cloves, minced; 1 1/2 cups pumpkin puree (not pumpkin pie filling); 1 1/2 cups unsweetened non-dairy milk (almond, soy, or oat); 1/4 cup nutritional yeast; 1 tsp ground sage (or 1 tbsp fresh sage, chopped); 1/2 tsp salt (adjust to taste); 1/4 tsp black pepper; Optional: 1/4 tsp red pepper flakes, 1 tbsp lemon juice; Optional garnish: toasted nuts or pumpkin seeds

Why You’ll Love This Recipe

This recipe is a winner because:

It’s effortlessly luxurious, offering creamy, rich flavor without any dairy.
Quick to pull together, making it an ideal weeknight meal when you want comfort without fuss.
Seasonally inspired, with earthy pumpkin and aromatic sage bringing you instant fall vibes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Olive oil
Onion, finely chopped
Garlic cloves, minced
Pumpkin puree (not pumpkin pie filling)
Non-dairy milk (such as almond, soy, or oat)
Nutritional yeast
Ground sage (or fresh sage leaves, chopped)
Pasta (such as penne, fettuccine, or your favorite)
Salt
Black pepper
Optional additions: red pepper flakes, lemon juice, and toasted nuts or pumpkin seeds

Directions

Cook the pasta according to package directions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until softened.
Stir in garlic and cook for another minute until fragrant.
Add pumpkin puree and non-dairy milk, stirring to combine into a smooth sauce.
Mix in nutritional yeast and sage (and red pepper flakes if using). Simmer gently until warmed through and slightly thickened.
Season the sauce with salt and black pepper, adjusting to taste. Add a squeeze of lemon juice if desired for brightness.
Toss the cooked pasta into the sauce, ensuring all noodles are well coated.
Serve immediately, garnished with toasted nuts or pumpkin seeds if desired for crunch and extra flavor.

Servings and timing

If the original recipe does not specify servings or timing, here are estimates based on typical recipe proportions:

Servings: 4 generous portions
Prep time: 10 minutes
Cook time: 15 minutes (including pasta cooking and sauce development)
Total time: About 25 minutes

Variations

Swap pumpkin puree for roasted butternut squash puree if you prefer a slightly sweeter flavor.
Use fresh sage in place of dried for a more vibrant herbal note, added near the end of cooking to preserve flavor.
For a protein boost, stir in sautéed mushrooms or cooked chickpeas.
For extra creaminess, blend in a spoonful of vegan cream cheese or cashew cream.
Add a pinch of nutmeg or smoked paprika for a subtle warming or smoky twist.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop over low heat, adding a splash of non-dairy milk to loosen the sauce as needed. Microwaving works too just stir halfway through to heat evenly.

FAQs

1. Can I use homemade pumpkin puree?

Yes homemade pumpkin puree works beautifully and may offer a fresher flavor. Use the same amount as store-bought.

2. Is nutritional yeast necessary?

It’s not essential, but nutritional yeast adds a savory, cheesy umami flavor. You can skip it or substitute them with a pinch of vegan parmesan or miso.

3. Can I use fresh sage instead of ground?

Absolutely. Chop fresh sage finely and add toward the end of cooking for the best flavor.

4. Can I make this gluten-free?

Yes use your favorite gluten-free pasta, and ensure any additional mix-ins are also gluten-free.

5. How can I make it spicier?

Add red pepper flakes or a dash of hot sauce when adding the garlic for a touch of heat.

6. What’s the best non-dairy milk?

Unsweetened oat, almond, or soy milk works best. Choose the one you prefer or have on hand.

7. Can I freeze leftovers?

Yes freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

8. Can I double the recipe?

Absolutely just use a larger pan and adjust seasoning as needed for a bigger batch.

9. What’s the best pasta shape for this sauce?

Medium-sized shapes like penne or rigatoni work well. Long noodles like fettuccine or linguine also coat nicely.

10. How do I keep the sauce creamy when reheating?

Heat gently and stir in a little extra plant-based milk as needed to maintain a smooth consistency.

Conclusion

This Vegan Pumpkin-Sage Pasta is a cozy, flavorful, and beautifully simple way to enjoy seasonal ingredients without dairy. In just about 25 minutes, you can create a silky, savory sauce infused with pumpkin and sage, all served over your favorite pasta. It’s versatile, comforting, and easy to customize ideal for a satisfying weeknight meal or a special seasonal dinner.