Pin it A luscious, plant-based pasta dish featuring a velvety pumpkin sauce with a hint of garlic and sage—perfect for cozy autumn dinners.
This recipe quickly became my go-to comfort food for chilly nights. I've shared it with friends who loved how hearty it feels without any dairy or meat.
Ingredients
- Pasta: 350 g (12 oz) dried penne or fusilli (use gluten-free if needed)
- Sauce Base: 1 tablespoon olive oil, 1 small yellow onion finely diced, 3 garlic cloves minced, 400 g (1 2/3 cups) pumpkin purée (canned or homemade), 240 ml (1 cup) unsweetened plant-based milk (such as oat or soy), 2 tablespoons nutritional yeast, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon ground nutmeg, 1 teaspoon dried sage (or 1 tablespoon fresh finely chopped), Salt and freshly ground black pepper to taste
- Optional Garnish: 2 tablespoons toasted pumpkin seeds, Fresh sage leaves, Chili flakes
Instructions
- Step 1:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside reserving 1/2 cup of pasta cooking water.
- Step 2:
- While the pasta cooks heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 34 minutes until soft and translucent.
- Step 3:
- Add minced garlic and cook for another minute until fragrant.
- Step 4:
- Stir in the pumpkin purée plant-based milk nutritional yeast lemon juice Dijon mustard nutmeg and sage. Season generously with salt and pepper.
- Step 5:
- Simmer the sauce gently for 57 minutes stirring occasionally until thickened and heated through. If the sauce is too thick add reserved pasta water a little at a time until desired consistency is reached.
- Step 6:
- Add the cooked pasta to the skillet and toss well to coat evenly in the sauce. Heat together for 12 minutes.
- Step 7:
- Serve immediately garnished with toasted pumpkin seeds fresh sage and chili flakes if desired.
Pin it My family looks forward to this dish every fall and often asks for seconds. It brings warmth and comfort to our dinner table.
Serving Suggestions
Pair with a crisp white wine such as Pinot Grigio or a fresh green salad for a complete meal.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove adding a splash of plant-based milk if needed.
Variations
Add sautéed mushrooms or spinach to the sauce for extra vegetables and nutrients.
Pin it This vegan creamy pumpkin pasta is a delicious and easy dinner option that satisfies all tastes.
Recipe FAQs
- → What pasta types work best for this dish?
Penne or fusilli are ideal as their shapes hold the creamy pumpkin sauce well. Gluten-free options work fine too.
- → How can I make the sauce creamier?
Blend the sauce before mixing with the pasta or add reserved pasta water gradually during simmering to reach desired creaminess.
- → Can I substitute sage with another herb?
Thyme or rosemary can be used but sage provides a distinctive earthy flavor that complements pumpkin best.
- → What plant-based milks are recommended?
Oat or soy milk provide a neutral creaminess without overpowering the pumpkin and herbs.
- → Is this dish suitable for nut allergies?
Yes, using oat or soy milk instead of almond or cashew ensures the dish remains nut-free.
- → How long does it take to prepare and cook?
Preparation takes about 10 minutes, cooking around 20 minutes, totaling 30 minutes for a quick main plate.