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
- 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
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Cook pasta according to package directions.
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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.
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To the same oil add the minced garlic and cook until fragrant, 1 minute.
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Add pumpkin puree and mix with the garlic.
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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)
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Add pasta to the pan and mix. Serve topped with sage leaves.
If you like this you might also like:
Sweet Potato and Chickpea Salad {GF, Vegan}
Kelly @ Hidden Fruits and Veggies says
That sauce looks dreamy and wonderful! I’m not sure how someone could live there life thinking they hate pumpkin and sweet potato. I used to eat raw chunks of pumpkin as we carved them when I was little lol
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!
Amanda says
Mmm sage AND pumpkin? What a great fall meal. I am adding this to the meal plan for next week for sure!
Vicky says
Thanks so much! I never cook with sage but randomly bought some at the store and it was perfect paired with pumpkin!
Robyn @ simply fresh dinners says
Love this dish, Vicky! Creamy and fresh and delicious! I have just recently changed my mind on pumpkin and now am loving all the healthy recipes that are available. Can hardly wait to try this! Pinning. 🙂
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!
Megan Ancheta | Allergy Free Alaska says
Oh this looks so creamy and delicious! Great recipe – can’t wait to try it. Off to pin now! 😉
Vicky says
Thanks so much! A perfect fall themed pasta dish : )
Miz Helen 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
Vicky says
Thanks so much! Definitely a fall themed pasta sauce : ))
Tessa@TessaDomesticDiva 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!
Vicky says
Just found that out myself : )) Definitely a great match. Thanks so much for featuring my recipe!
Francesca says
I have this at least once a week! it’s a great sauce for risotto as well!
Vicky says
What a brilliant idea – didn’t even think of using this as a sauce for risotto! Will have to try that : ))
Sarah 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!
Vicky says
Thanks so much! Sage and pumpkin are in fact a great combination. Perfect for fall. : )
nikki says
This recipe was soooo good. I added some kale to the garlic when I sautéed it to add some bulk and greens.
Vicky says
I’m so glad you liked the recipe Nikki! Adding some kale sounds brilliant — will do so myself next time : )
Cindy (Vegetarian Mamma) 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 vegetarianmamma.com
Vicky says
Thanks for sharing!!
Kimberly 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 : ))
Courtney says
Going to try this for dinner. Mmm 🙂
Vicky says
Hope the enjoyed it : )
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.
Vicky says
So glad you liked it! Love hearing the additions to the recipe. Spiral rice noodles sound good with this too!
Eva says
You mentioned 25 sage leaves? Can I cut that by half?
Vicky says
Of course. Feel free to use the amount you would like.
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!
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 🙂
GiGi Eats says
I’d pour this over EVERYTHING… Even a hot man! LOL!
Vicky says
Haha that might just be the best application of the pasta sauce! : )
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Vicky says
Unfortunately I do not accept guest posts on my blog currently.
Anna says
Thank you for the recipe. I made it today and threw some broccoli in it. Was so yum! 🙂
Vicky says
YUM! Love the addition of broccoli : ))
Davan Harvey says
Would I be able to use soy milk instead of coconut cream/milk?
Vicky says
I am not sure how well this would work with soy milk since it is not as rich and creamy as coconut milk. If you do use soy milk I think adding a bit of cornstarch to a small amount of the milk and then adding to the sauce would help thicken it up a bit.