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.

Ingredients

Scale

For the Pasta

8 oz pasta (bow ties or gluten-free pasta)

For the Sauce

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

For Garnish

¼ cup pine nuts

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

Nutrition

Serving Size: 1 serving (about 1/4 of recipe)
Calories: 350 kcal
Sugar: 3 g
Sodium: 450 mg
Fat: 14 g
Saturated Fat: 2 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 5 g
Protein: 8 g
Cholesterol: 0 mg

Keywords: vegan pumpkin pasta, pumpkin pasta sauce, creamy pumpkin pasta, fall recipes, plant-based pasta, vegan dinner, easy pumpkin recipe