Vegan Creamy Pumpkin Pasta with Sage {Gluten-Free}

Vegan Creamy Pumpkin Pasta with Sage {Gluten-Free}

A super creamy pasta sauce made with pumpkin and coconut milk makes for a quick and simple Vegan pasta meal perfect for a weeknight dinner.


Now that it is officially September I have pumpkin on the mind. 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.

And to think I used to consider myself open minded? So much for that.

Luckily years later I came around, and decided to give both sweet potatoes (who I also used to despise) and pumpkin another shot.

How did it go?

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

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 scalding hot aroma of a pumpkin soup just warms you through and through.

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

Pasta with a creamy pumpkin sauce it would be.

All you’ve got to do is boil the cubed pumpkin and the puree it and that is the real gem in this recipe. That heavenly dreamed 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 as well.

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.

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. Ready in 30 mins or less

A simple pumpkin based pasta sauce with garlic and sage.

A quick fall themed dinner ready in under 30 minutes.

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




Yields 2

Vegan Creamy Pumpkin Pasta with Sage {Gluten-Free}

A super creamy pasta sauce made with pumpkin and coconut milk makes for a quick and simple Vegan pasta meal perfect for a weeknight dinner.

5 minPrep Time

15 minCook Time

20 minTotal Time

Save Recipe


  • 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)


  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.
Recipe Type: Dinner


This recipe has been shared on Melt in Your Mouth Mondays,Inspiration Monday, Mix It Up Monday, Mostly Home Made Mondays , Natural Living Monday , TASTY TUESDAYS ,Totally Talented Tuesdays, Fat Tuesday,Share Your Stuff Tuesday, Tickle My Tastebuds Tuesday Fresh Food Wednesday, Real Food Wednesdays, Gluten-Free Wednesdays, The Wednesday Roundup, Allergy-Free Wednesdays, Full Plate Thursdays, Simple Lives Thursday , Pennywise Platter Thursday , Simple Meals Friday, Gluten Free Friday,

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    • Vicky says

      Thanks! I know — not sure how I lived all those years thinking I hated both pumpkin and sweet potatoes! So funny that you used to eat chunks of raw pumpkin. I actually used to eat pieces of raw potatoes when I was little!

    • Vicky says

      Thanks so much! I too had drastically changed my mind about pumpkin and am so excited to go crazy with pumpkin recipes this fall!

  1. says

    Your Pumpkin Sauce for this Pasta will be delicious! Hope you are having a great weekend and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  2. says

    Yum! Pumpkin sage are a natch made in heaven! I am featuring your recipe this week on Allergy Free Wednesday, thanks for sharing it!

  3. says

    This looks amazing. What a great combination of flavors and spices. Thank you so much for linking up at Simple Meals Friday! I’ll be sharing this on Facebook and pinning it soon!

  4. says

    YUM, I need to make this! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can’t wait to see what you share this week! Its LIVE!

    Cindy from

  5. says

    This went over amazingly tonight with a large group of non vegans. Lots of second helpings! I added a Tablespoon of white wine vinegar per the ratios listed in your recipe for a little acidity. Thank you for sharing!

    • Vicky says

      So glad everyone liked it! And even wanted second helpings! Great idea to add a bit of vinegar — will try that next time myself : ))

  6. Angie says

    Made this last night with some kale (bobby flay’s kale recipe verrry good). My son didn’t like it but he doesn’t like anything. Might saute an onion with it next time. I used spiral rice noodles. The kale really went well with this. Will definitely make again:-) tonight I had leftovers and added cayenne pepper, garlic powder and dried minced onions – also added some more pumpkin and coconut milk (canned Lite) – and some more veggie broth – super good.

  7. Robin says

    I want to make this for an office potluck. 20 people. I see that this recipe is for 2 servings. Should I really multiply these ingredients 10 times?

    • Vicky says

      Hi Robin I think you could probably multiply the recipe by 6 or 7, and even less if there is going to be a lot of food there and people will be eating a little bit of this and that. I think of a solid serving of pasta as 3 ounces – a full meal, though 2 could be a nice plateful, and 1 ounce could be enough for a light plate so if there will be a lot of food I would count on each person having 1-2 ounces of pasta in which case multiple the recipe by 4-6. Hope that helps! Hope the potluck goes well!

  8. Kaylah says

    Absolutely love this recipe!! So simple and the flavours go together perfectly. I used it with some gnocchi instead of pasta and it was wonderful. Also roasted the pumpkin seeds that i cut out of the pumpkin and tossed them through at the end for that extra bit of crunch. Will definitely be adding this to my list of quick and easy weeknight recipes, thankyou!

    • Vicky says

      Love the idea of using the sauce with gnocchi! And brilliant to roast the pumpkin seeds and add those in. Thanks for sharing your additions 🙂

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