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3.77 from 21 votes
vegan pumpkin pasta
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
  • 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.
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.