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Creamy Pumpkin And Sage Pasta

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Vegan Pumpkin-Sage Pasta is a creamy, plant-based pasta dish made with pumpkin puree, sage, and simple seasonings. Ready in under 30 minutes, it’s a cozy and flavorful fall-inspired meal that’s dairy-free, versatile, and perfect for weeknight dinners.

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

Instructions

  1. Cook the pasta according to package directions until al dente. Drain and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes.
  3. Add minced garlic and cook for 1 minute until fragrant.
  4. Stir in pumpkin puree and non-dairy milk, whisking until smooth.
  5. Add nutritional yeast, sage, and red pepper flakes if using. Simmer 5 minutes until slightly thickened.
  6. Season with salt, black pepper, and lemon juice if desired. Taste and adjust as needed.
  7. Add cooked pasta to the skillet and toss to coat evenly in the sauce.
  8. Serve hot, garnished with toasted nuts or pumpkin seeds if desired.

Notes

Use fresh sage for a brighter flavor; add near the end of cooking.

Roasted butternut squash puree can be substituted for pumpkin puree.

For added protein, mix in sautéed mushrooms or chickpeas.

Keep sauce creamy when reheating by adding a splash of plant-based milk.

To make gluten-free, simply use gluten-free pasta.

Nutrition

Find it online: https://justsosavory.com/creamy-pumpkin-and-sage-pasta/