Save 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 a favorite during fall when I wanted something comforting but healthy and simple.
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 3 4 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 5 7 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 1 2 minutes.
- Step 7:
- Serve immediately garnished with toasted pumpkin seeds fresh sage and chili flakes if desired.
Save My family gathers around this dish every fall enjoying its warmth and flavors together.
Serving Suggestions
Pair with a crisp white wine such as Pinot Grigio or a light salad for a complete meal.
Storing and Reheating
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 to loosen sauce.
Variations
Add sautéed mushrooms or spinach for extra vegetables or blend the sauce before mixing with pasta for a smoother texture.
Save This creamy pumpkin pasta is an effortless way to enjoy comforting flavors in a vegan dish.
Recipe FAQs
- → What pasta types work best for this dish?
Penne and fusilli hold the creamy pumpkin sauce well, but gluten-free varieties can also be used if preferred.
- → Can I prepare the sauce in advance?
Yes, the pumpkin sauce can be made ahead and gently reheated before tossing with pasta to save time.
- → How can I adjust the creaminess?
For extra creaminess, blend the sauce before mixing it with the pasta or add reserved pasta water to loosen consistency.
- → Which herbs complement the pumpkin sauce?
Sage is traditional and adds earthiness, while freshly ground nutmeg and garlic enhance the warmth of the sauce.
- → Are there garnish suggestions for texture?
Toasted pumpkin seeds provide a pleasant crunch, and chili flakes offer a subtle heat contrast.