Description
This creamy vegan Pumpkin Pasta is so easy and perfect for fall, especially on busy weeknights. Pick your favorite pasta, toss it with a dairy-free pumpkin sage sauce, and enjoy a healthy and satisfying autumn meal ready in minutes.
Ingredients
8 oz pasta (bow ties or any kind; gluten-free optional)
¼ cup pine nuts
2 tablespoons olive oil
½ medium onion, chopped
3 cloves garlic, finely minced
1 tablespoon fresh sage
1 ½ cups pumpkin puree (not pumpkin pie filling)
½ cup vegetable broth
½ cup plant-based milk (almond or oat preferred)
1 teaspoon salt
¼ teaspoon pepper
Instructions
1. Bring a medium pot of water to a boil, add ½ teaspoon salt and add pasta. Cook pasta for 7-10 minutes or until fully cooked.
2. Toast pine nuts in a dry skillet or bake at 350°F for 7-10 minutes until slightly golden brown. Remove and set aside.
3. Heat olive oil in a large pan over medium heat. Add chopped onion and sauté for 7-10 minutes until translucent.
4. Add garlic and sauté for 30 more seconds.
5. Reduce heat to low and add fresh sage, vegetable broth, pumpkin purée, and plant-based milk. Simmer the sauce for 7 minutes.
6. Add remaining ½ teaspoon salt and pepper, then remove from heat.
7. Drain pasta and add it into the pumpkin sage sauce. Toss to combine.
8. Divide pasta into bowls, top with toasted pine nuts, and serve.
Notes
Use a neutral-flavored plant milk like almond or oat for the best flavor balance. If using coconut milk, mix it with another plant milk to avoid overwhelming coconut flavor. Save some pasta water to thin out the sauce if needed. Nutritional yeast makes a great topping to boost flavor and nutrients. Store leftovers in an airtight container in the fridge for 1–2 days. The sauce freezes well for up to 3 months, but pasta is best served fresh.