Creamy Pumpkin & Sage Pasta (Vegan)

This creamy pasta is the perfect addition to your Fall menu.

bowls of creamy pumpkin and sage pasta

Featuring pumpkin puree and fresh sage, this seasonal dish offers an unexpected twist on traditional pasta sauce.

Since I usually associate pumpkin with sweet and spicy baked goods, I was a bit hesitant to use it in a savory meal, but when it’s blended with sauteed onions, almond milk, and spices, it’s transformed into a surprisingly rich and creamy sauce that pairs perfectly with your favorite pasta or cooked vegetables. Our “pasta” of choice is spaghetti squash noodles, but even with traditional pasta, this would make a perfectly combined meal that’s easy to digest.

This savory pumpkin dish has already become a favorite in our house, so I hope you and your family enjoy it as much as we do!

Creamy Pumpkin & Sage Pasta (Vegan)
Makes about 2 cups of sauce

Adapted from this recipe

Ingredients:

1 tablespoon coconut oil
1/2 a yellow onion, chopped (about 3/4 cup)
3 cloves garlic, minced
1 cup pumpkin puree
2 sprigs fresh sage leaves
1 cup unsweetened almond milk
1/4 cup nutritional yeast
1 teaspoon fine sea salt

Pasta or spaghetti squash, for serving

Directions:

If baking a spaghetti squash, preheat your oven to 400F. Slice the squash in half, scoop out the seeds in the center, and place cut-side down on a lined baking sheet. Roast at 400F for 30-45 minutes, until the shell can be easily pierced with a fork. If using traditional noodles, make the sauce first, then cook the pasta according to the directions on the package.

For the sauce, melt the coconut oil in a skillet over medium heat, and saute the onions and garlic for about 5 minutes, until tender. Transfer the onions and garlic to a blender or food processor, and add in the pumpkin puree, almond milk, sage leaves, nutritional yeast and salt.

mixing all the ingredients of pumpkin and sage pastaBlend until the sauce is smooth and creamy, and adjust seasonings to taste. When your pasta is ready, transfer it to the skillet, heated again over medium heat, and smother it in the pumpkin sauce. Stir to combine, heating thoroughly, and season again, to taste. (I added more salt to balance out the sweet spaghetti squash noodles.)

Serve piping hot, and garnish with additional nutritional yeast and fresh sage.

plate of creamy pumpkin and sage pasta

4.75 from 8 votes
Print
Creamy Pumpkin & Sage Pasta (Vegan)
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
 

Featuring pumpkin puree and fresh sage, this seasonal dish is an unexpected twist on traditional pasta dishes.

Course: Main Course
Servings: 2
Calories: 183 kcal
Author: Detoxinista.com
Ingredients
  • 1 tablespoon coconut oil
  • 1/2 a yellow onion , chopped (about 3/4 cup)
  • 3 cloves garlic , minced
  • 1 cup pumpkin puree
  • 2 sprigs fresh sage leaves
  • 1 cup unsweetened almond milk
  • 1/4 cup nutritional yeast
  • 1 teaspoon fine sea salt
  • Pasta , or veggies, of choice
Instructions
  1. If baking a spaghetti squash, preheat your oven to 400F. Slice the squash in half, scoop out the seeds in the center, and place cut-side down on a lined baking sheet. Roast at 400F for 30-45 minutes, until the shell can be easily pierced with a fork. If using traditional noodles, make the sauce first, then cook the pasta according to the directions on the package.
  2. For the sauce, melt the coconut oil in a skillet over medium heat, and saute the onions and garlic for about 5 minutes, until tender.
  3. Transfer the onions and garlic to a blender or food processor, and add in the pumpkin puree, almond milk, sage leaves, nutritional yeast and salt.
  4. Blend until the sauce is smooth and creamy, and adjust seasonings to taste.
  5. When your pasta is ready, transfer it to the skillet, heated again over medium heat, and smother it in the pumpkin sauce. Stir to combine, heating thoroughly, and season again, to taste. (I added more salt to balance out the sweet spaghetti squash noodles.)
  6. Serve piping hot, and garnish with additional nutritional yeast and fresh sage.

Store any leftover sauce in a sealed container in the fridge for up to 3 days.

Enjoy!

For those of you joining in on the “I Quit Sugar” challenge, what are your favorite savory Fall dishes? Let’s share ideas in the comments section, to keep everyone inspired and motivated!

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Comments

Amy

I couldn’t find the sprigs of Sage but I have ground rubbed sage. How much would I use for this recipe? Thanks!

Colleene McCurdy

Can anyone suggest a good protein to add in? My boyfriend is a meat eater and I am not. I’ve made this before but so long ago that I don’t remember what it really tastes like so it’s hard to pick which meat to throw in. Especially now that I can’t try it. I was thinking grilled chicken sausage. He doesn’t eat pork

Rachael

Hello! I also have a question about the nutritional yeast. I saw a documentary recently, and did some research online afterward, that mentioned MSG and all the names it goes under. One of them was nutritional yeast! Does this mean all nutritional yeast is actually just MSG or at least contains it??

Kelly

my sage went bad, how much dried (ground or rubbed, i have both) would u use in place of 2 springs?

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