Vegan Creamy Pumpkin Pasta

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 fall favorite in my kitchen, bringing warmth and comfort on chilly evenings.

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.

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I love making this for my family on fall weekends and watching everyone enjoy each comforting bite.

Serving Suggestions

Pair with a crisp white wine like Pinot Grigio or a side salad for a balanced meal.

Storage Tips

Store leftovers in an airtight container for up to 3 days and reheat gently on the stove with a splash of plant milk.

Variations

Add sautéed mushrooms or spinach to the sauce for extra vegetables and flavor.

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This creamy pumpkin pasta is easy to prepare and sure to become a seasonal staple.

Recipe FAQ

→ What type of pasta works best?

Penne or fusilli are ideal as their shape holds the creamy pumpkin sauce well. Gluten-free options can be used as needed.

→ How do I achieve a creamy pumpkin sauce?

Simmer pumpkin purée with plant-based milk, nutritional yeast, Dijon mustard, and spices until thickened, stirring frequently.

→ Can I add more vegetables?

Sautéed mushrooms or spinach can be stirred in for extra texture and nutrients without overpowering the sauce.

→ What garnishes complement this dish?

Toasted pumpkin seeds add crunch, while fresh sage and a sprinkle of chili flakes enhance aroma and flavor.

→ How to make it nut-free?

Select plant-based milk such as oat or soy to avoid nut allergens, ensuring the dish remains creamy and safe.