Save A luscious, plant-based pasta dish featuring a velvety pumpkin sauce with a hint of garlic and sage—perfect for cozy autumn dinners.
This creamy pumpkin pasta quickly became a favorite in my family for a warm, easy weeknight dinner.
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 to 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 to 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 to 2 minutes.
- Step 7:
- Serve immediately garnished with toasted pumpkin seeds fresh sage and chili flakes if desired.
Save My family loves gathering around this meal especially during crisp fall evenings.
Notes
For a nut-free dish choose plant-based milk like oat or soy rather than almond or cashew. Add sautéed mushrooms or spinach for extra vegetables. For extra creaminess blend the sauce before mixing with the pasta. Pairs well with a crisp white wine such as Pinot Grigio.
Required Tools
Large pot Large skillet Wooden spoon or spatula Measuring cups and spoons Colander
Allergen Information
Contains gluten (if using regular pasta) use gluten-free pasta if needed. Contains mustard. May contain traces of soy (depending on plant-based milk). Always check labels for hidden allergens.
Save This creamy pumpkin pasta offers a simple quick meal with rich flavors that everyone can enjoy.
Recipe Help
- → Can I use gluten-free pasta for this dish?
Yes, gluten-free pasta works well and maintains the dish’s texture and taste for those with gluten sensitivities.
- → What plant-based milk is best for the sauce?
Unsweetened oat or soy milk are ideal choices as they blend smoothly and keep the sauce creamy without altering flavor.
- → How can I adjust the sauce thickness?
If the sauce is too thick, gradually add reserved pasta cooking water while stirring until the desired consistency is reached.
- → Can I add extra vegetables to this dish?
Yes, sautéed mushrooms or spinach can be added for extra flavor and nutrition without overpowering the pumpkin sauce.
- → What garnish complements this pasta best?
Toasted pumpkin seeds, fresh sage leaves, and a sprinkle of chili flakes bring added texture and a hint of spice.