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.

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

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

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

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.

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

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.

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

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

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

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

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

→ 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.