Name: Best Vegan Pumpkin Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 8 oz pasta (bow ties or gluten-free pasta); 2 tablespoons olive oil; ½ medium onion, chopped; 3 cloves garlic, finely minced; 1 tablespoon fresh sage; 1 ½ cups pumpkin puree (canned, not pumpkin pie filling); ½ cup vegetable broth; ½ cup plant-based milk; 1 teaspoon salt (divided); ¼ teaspoon pepper; ¼ cup pine nuts

Jump to Recipe

If you’re looking for a cozy, comforting dish that’s bursting with fall flavors and absolutely cruelty-free, you have just found the jackpot with this Best Vegan Pumpkin Pasta. It’s creamy, savory, and delectably rich thanks to the perfect blend of pumpkin puree, fresh sage, and toasted pine nuts. This pasta is more than just a meal — it’s a warm hug on a plate that not only satisfies your taste buds but also makes you fall in love with plant-based cooking all over again.

Best Vegan Pumpkin Pasta Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe is simple yet incredibly important to build the flavor and texture of the Best Vegan Pumpkin Pasta. From the nutty pine nuts adding crunch to the luscious pumpkin puree creating the silky sauce, each element plays a starring role.

8 oz pasta: Bow ties work wonderfully, but feel free to use your favorite or gluten-free pasta for a tailored touch.
¼ cup pine nuts: Toasted to golden perfection, these add a delightful crunch and a subtle buttery flavor.
2 tablespoons olive oil: Provides the perfect base to sauté the onions and garlic, adding richness and depth.
½ medium onion, chopped: This brings a mild sweetness that complements the pumpkin beautifully.
3 cloves garlic, finely minced: For that irresistible aromatic punch that makes any pasta sauce sing.
1 tablespoon fresh sage: A classic autumn herb, sage lends an earthy, fragrant note that elevates the entire dish.
1 ½ cups pumpkin puree: Use pure pumpkin, not pie filling, for a natural, creamy texture and vibrant color.
½ cup vegetable broth: Adds moisture and balances the richness without overpowering the pumpkin’s natural sweetness.
½ cup plant-based milk: Keeps the sauce creamy and vegan, choose your favorite variety for subtle flavor variations.
1 teaspoon salt: Enhances all the flavors and seasons the sauce perfectly.
¼ teaspoon pepper: Adds just the right gentle heat for complexity.

How to Make Best Vegan Pumpkin Pasta

Step 1: Cook the Pasta

Start by bringing a medium pot of salted water to a boil — ½ teaspoon salt is just enough to season the pasta without making it overly salty. Add your pasta and cook it for about 7 to 10 minutes or until perfectly tender but still holding its shape. Al dente is ideal here because the pasta will soak up some sauce later on. Once done, drain and set aside while you prepare the luscious sauce.

Step 2: Toast the Pine Nuts

While the pasta cooks, it’s time to toast those pine nuts. You can do this either on a dry skillet over medium heat or in the oven. If using the oven, preheat it to 350 degrees Fahrenheit, spread the pine nuts in a single layer on a baking dish, and toast for 7 to 10 minutes until they turn a beautiful golden brown. Toasting intensifies their flavor and adds a wonderful crunch that contrasts perfectly with the creamy sauce.

Step 3: Make the Pumpkin Pasta Sauce

Heat the olive oil in a large pan over medium heat, then add the chopped onion. Sauté, stirring occasionally, for 7 to 10 minutes until the onion is soft and translucent, releasing its natural sweetness. Next, stir in the minced garlic and cook for just 30 seconds to awaken its aroma without burning.

Step 4: Add the Remaining Ingredients

Reduce the heat to low and toss in the fresh sage, vegetable broth, pumpkin puree, and plant-based milk. Give everything a good stir to combine. Let the sauce simmer gently for about 7 minutes so all those flavors can meld together beautifully. Finally, season with the remaining salt and pepper, then remove the sauce from the heat.

Step 5: Combine Pasta and Sauce

Now for the magic moment — add your drained pasta directly into the pan with the pumpkin sage sauce. Toss everything together carefully to ensure every piece of pasta is luxuriously coated in that velvety sauce. Your Best Vegan Pumpkin Pasta is almost ready to grace the table.

Step 6: Serve with Toasted Pine Nuts

Dish out the pasta into bowls and generously sprinkle toasted pine nuts on top. Their nutty crunch will add an irresistible texture and a touch of elegance to this humble but heavenly dish. Serve immediately and prepare to delight in every luscious bite!

How to Serve Best Vegan Pumpkin Pasta

Garnishes

Enhance your Best Vegan Pumpkin Pasta with a few fresh herb leaves like sage or parsley for a pop of color and fresh aroma. A drizzle of good quality olive oil over each serving adds shine and richness. If you’re feeling a little indulgent, a sprinkling of nutritional yeast can offer a subtle cheesy flavor while keeping it plant-based.

Side Dishes

This pasta pairs beautifully with crisp green salads featuring autumn vegetables like roasted Brussels sprouts or a simple arugula salad with lemon vinaigrette. Garlic bread made with vegan butter or a crusty artisan bread can also round out the meal, providing the perfect vehicle to scoop up every last bit of that creamy sauce.

Creative Ways to Present

For an elegant dinner, serve the Best Vegan Pumpkin Pasta in shallow bowls and garnish with extra toasted pine nuts artistically scattered on top. You can add thinly sliced fresh sage leaves or edible flowers for a vibrant touch. Another fun idea is to hollow out small pumpkin bowls and serve individual portions inside for a festive, eye-catching presentation that will wow your guests.

Make Ahead and Storage

Storing Leftovers

You can keep any leftover Best Vegan Pumpkin Pasta in an airtight container in the refrigerator for up to 3 days. The sauce holds up well, but the pasta may continue to absorb moisture, so keep the pasta slightly undercooked if you anticipate saving some for later to avoid mushiness.

Freezing

If you want to freeze this dish, store the pasta and sauce separately for best results. The sauce freezes beautifully when placed in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating. The pasta itself can be frozen, but it’s best reheated gently to maintain texture.

Reheating

Reheat the pasta gently on the stove over low heat, adding a splash of plant-based milk or vegetable broth if needed to loosen the sauce. Microwaving works too, but stirring intermittently will help the sauce reheat evenly without drying out.

FAQs

Can I use fresh pumpkin instead of canned puree?

Absolutely! If you have fresh pumpkin, roast or steam it until soft, then puree it until smooth. Just be sure to adjust the quantity slightly since fresh pumpkin can be less dense than canned.

What kind of plant-based milk works best?

Unsweetened almond, oat, or cashew milk all work wonderfully in this recipe, lending creaminess without overpowering the savory flavors. Avoid flavored or sweetened varieties.

Is there a substitute for pine nuts?

Yes, you can use toasted walnuts or chopped pecans for a similar crunch and nutty profile if you don’t have pine nuts on hand.

How can I make this dish gluten-free?

Simply swap out the regular pasta for your favorite gluten-free variety. Just keep an eye on cooking time as gluten-free pasta often cooks faster.

Can this sauce be used for other dishes?

Definitely! This pumpkin sage sauce is fantastic over roasted vegetables, drizzled on grain bowls, or even as a spread on sandwiches.

Final Thoughts

This Best Vegan Pumpkin Pasta recipe is an absolute delight that brings all the cozy comforts of fall right to your dinner table. Simple ingredients transform into a velvety, flavorful meal that’s sure to become a new favorite. I can’t wait for you to try it and fall in love with how easy and satisfying plant-based cooking can be!

Best Vegan Pumpkin Pasta Recipe

★★★★★

5.2 from 29 reviews

Author: lilan
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

This Best Vegan Pumpkin Pasta recipe combines creamy pumpkin puree with fresh sage and toasted pine nuts for a flavorful, comforting dish that’s perfect for fall. Made without any animal products, it’s both hearty and healthy, featuring a luscious sauce coating your choice of pasta, making it an ideal meal for vegans and anyone looking to enjoy a seasonal twist on classic pasta.

Instructions

Cook the Pasta: Bring a medium pot of water to a boil and add ½ teaspoon salt. Add pasta and cook for 7-10 minutes until al dente. Drain and set aside.
Toast the Pine Nuts: Preheat the oven to 350°F (175°C). Place pine nuts in a baking dish and toast for 7-10 minutes until slightly golden brown, stirring halfway through for even toasting. Remove from oven and set aside.
Prepare the Pumpkin Sauce: Heat olive oil in a large pan over medium heat. Add chopped onion and sauté for 7-10 minutes until translucent, stirring occasionally. Add minced garlic and cook for another 30 seconds until fragrant.
Add Remaining Sauce Ingredients: Reduce heat to low. Stir in fresh sage, vegetable broth, pumpkin puree, and plant-based milk. Allow the sauce to simmer gently for 7 minutes to blend flavors.
Season the Sauce: Add remaining ½ teaspoon salt and ¼ teaspoon pepper to taste. Remove the pan from heat.
Combine Pasta and Sauce: Add the drained pasta directly into the pumpkin sauce. Toss well to ensure all pasta is evenly coated with sauce.
Serve: Divide the pumpkin pasta among serving bowls, sprinkle generously with toasted pine nuts, and serve immediately for a warm, comforting meal.

Notes

Use pure pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
For a nut-free option, omit pine nuts or substitute with toasted seeds like pumpkin or sunflower seeds.
Feel free to use gluten-free pasta to make this dish gluten-free.
Adjust the amount of plant-based milk to achieve your preferred sauce consistency.
Fresh sage can be substituted with dried sage, but reduce quantity to about 1 teaspoon.
This dish pairs well with a simple green salad or crusty bread for a complete meal.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Boiling, Sautéing, Simmering
Cuisine: American