Vegan Pumpkin Pasta with Sage {Gluten-Free}

Vegan Pumpkin Pasta is made with pumpkin and coconut milk & makes for a quick and simple fall themed weeknight dinner. Gluten Free and low in fat. No heavy cream necessary for a rich and velvetty pasta sauce. 

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Vegan Pumpkin Pasta is all I have on my mind now that it is officially September.  It is pumpkin time.

Can you believe it that for years and I mean years I would not give pumpkin a chance.

Tried it once, hated it and I was done. For years pumpkins were solely reserved for Halloween – for carving or just for decoration. I would not go anywhere near a pumpkin related recipe. How sad is that?

How could I be such a close minded food fanatic?! I needed to give pumpkin another chance years ago! All that wasted time not eating delicious pumpkins recipes!

Luckily years later I came around, and decided to give sweet potatoes (in the form of a sweet potato chickpea salad, Whipped Sweet Potatoes and sweet potato tofu burger)  another shot, as well as pumpkin.

How did it go?

Well, let’s just say it was love at first bite. Don’t mind the corniness – I had to!

Seriously though, how was I living without sweet potatoes and pumpkin for all that time? They are both incredible and wonderful and healthy and nutritious and just about everything good out there.

Pumpkins simply define fall and all that comes with it. The scent of oven roasted pumpkin or the creamy hot aroma of a vegan pumpkin soup just warms you through and through. Pumpkins just are fall, one is synonymous with the other, and especially a New England fall. Something specifically about the gorgeous changing of the leaves and all those colors has pumpkin season on everyone’s mind. It’s no surprise the whole region goes crazy for pumpkin beer that time of year.

I wanted to go in a different direction with pumpkin this time though. Not just oven roasted veggies or creamy soup. I wanted something more.

Pasta with a creamy pumpkin sauce it would be, so hello creamy vegan pumpkin pasta.

For this vegan pumpkin pasta all you’ve got to do is boil the cubed pumpkin and then puree it and that is the real gem in this recipe. That heavenly dreamy pumpkin puree is what coats the thin pasta noodles. Of course there’s a bit of garlic, coconut milk and sage thrown into the mix as well – but those are easy to get your hands on.

I imagine fresh rosemary would work wonders here too, but I think sage is a highly underrated herb and needs for time in the spotlight. And sage is also perfect for fall and embodies all those fall seasonal flavors.

And if you want to take things a step further, roast those pumpkin cubes instead of boiling them — now the caramelized baked cubes turned into a sauce will be the ultimate perfection. Trust me, I’ve tried this recipe both ways and if you’ve got the time, roast that pumpkin!  So if you really want to take this vegan pumpkin pasta to the next level – roast instead of boiling the cubed pumpkin.

If you want to jazz up the recipe a bit add some other veggies to the sauce, or if you aren’t sticking to a vegan diet, throw in some cheese, or some protein.

For me though this dish is just perfect being vegan and gluten-free.

A simple pumpkin based pasta sauce with garlic and sage.

A quick fall themed dinner ready in under 30 minutes. For a bit more cheesey flavor feel free to sprinkle some nutritional yeast on top or vegan Parmesan.

So I hope your next weeknight meal is going to be this creamy vegan pumpkin pasta (because I know mine will be).

And if you want to continue with the pumpkin theme be sure to make my vegan pumpkin cheesecake or vegan healthy pumpkin cookies for dessert!

PS – for more 30 minute recipes be sure to check out my 30 minute recipe collection, with tons of quick yet delicious cooking ideas. 

If you’re looking to try some of my other favorite pasta recipes give these a look:

• Dairy Free Chicken Pasta with Creamy Pesto Sauce –> PIN for Later
• Vegan Roasted Red Pepper Sauce Pasta –> PIN For Later
• 30 Minute Ham and Tomato Pasta
• 30 Minute Lightened Up Creamy Coconut Milk Carbonara Pasta
• Creamy Tomato Chicken Pasta
• Vegan Pesto Pumpkin Gnocchi with Oven Roasted Broccoli and Brussels Sprouts {GF}

How to make my vegan pumpkin pasta with sage

3.47 from 26 votes

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Vegan Pumpkin Pasta with Sage {Gluten-Free}

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

 

Vegan Pumpkin Pasta is made with pumpkin and coconut milk & makes for a quick and simple fall themed weeknight dinner. Gluten Free and low in fat. No heavy cream necessary for a rich and velvetty pasta sauce.

Course: Dinner

Cuisine: Healthy, Vegan

Servings: 2

Calories: 632 kcal

Author: Vicky Berman

Ingredients

• 1 cup pumpkin puree
• 1/2 cup coconut cream or milk
• 5 cloves garlic minced
• 25 sage leaves
• 1 tablespoon olive oil
• 6 oz gluten free linguine
• vegetable broth optional

Instructions

1. Cook pasta according to package directions.
2. Heat oil in a pan over medium heat and lightly pan fry the sage leaves until aromatic and just starting to get darker. Remove sage leaves and drain on paper towels.
3. To the same oil add the minced garlic and cook until fragrant, 1 minute.
4. Add pumpkin puree and mix with the garlic.
5. Add coconut cream and mix. Bring to a boil, reduce heat and simmer for a few minutes, stirring occasionally. If sauce is too thick add a bit of vegetable broth to thin it out a bit (optional)
6. Add pasta to the pan and mix. Serve topped with sage leaves.

Nutrition Facts

Vegan Pumpkin Pasta with Sage {Gluten-Free}

Amount Per Serving

Calories 632 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 19g119%

Sodium 15mg1%

Potassium 667mg19%

Carbohydrates 80g27%

Fiber 8g33%

Sugar 6g7%

Protein 15g30%

Vitamin A 19140IU383%

Vitamin C 9.2mg11%

Calcium 91mg9%

Iron 4.7mg26%

* Percent Daily Values are based on a 2000 calorie diet.

If you like this you might also like:

Sweet Potato and Chickpea Salad {GF, Vegan}