This hearty and creamy pumpkin sage pasta is packed with the savory flavors of Fall and is easy to make, dairy-free, and gluten-free. It’s perfect for curling up on a cozy couch on a cold evening. Use your favorite pasta and top with fried sage leaves, cremini mushrooms, or goat cheese. We will be adding this dish to our favorites for Fall and Winter recipes and making it for a Thanksgiving or Christmas dish!

With a few simple ingredients and just a few minutes of time, this dish comes together in a snap. We have been having a lot of cold and snowy nights recently, and I have been craving something filling and hearty that embraced the season. Enter pumpkin sage pasta!

I used campanelle pasta here because I like the texture, and the noodles hold onto the sauce really well. Feel free to use whatever type of pasta you like! Just cook it according to the package instructions. Most pasta is al dente and ready to eat in about 9-11 minutes.

We enjoyed this pumpkin pasta dish completely plant based and topped it with fresh sage leaves. For those looking for added complexity, this would taste amazing with some cremini mushrooms, goat cheese crumbles, or shredded parmesan on top! For our carnivores, try this with ground sausage for a spicy protein kick!

Ingredients

Let’s take a look at the needed ingredients to make this creamy, dreamy pumpkin sage pasta.

1. 1 16 oz box of campanelle pasta (or your favorite)
2. 1 tbsp dairy-free butter
3. 1/2 yellow onion- chopped
4. 1/2 tbsp minced garlic
5. 5 finely chopped sage leaves plus some extra for garnish
6. 1 tsp onion powder
7. 1 tsp garlic powder
8. 1 cup raw pumpkin puree
9. 1 cup vegan heavy cream or full-fat coconut milk
10. salt and pepper to taste, plus extra salt for pasta water
11. 1/2 cup pasta water for thinning if needed

Instructions

1. Heat a large pot of salted water over high heat until boiling. Add your box of pasta and reduce the heat to medium-high. Boil for 9-11 minutes or according to pasta package directions.
2. Meanwhile, heat a high-sided skillet over medium heat. Add the butter and minced onion and saute for 5-7 minutes until translucent. Add the garlic and saute for one additional minute.
3. Add in the sage leaves and heat until fragrant. Add the onion powder, garlic powder, pumpkin puree, and dairy-free heavy cream. Mix to combine well. Heat for a few minutes to thicken and meld flavors.
4. Add salt and pepper to taste. Use pasta water to thin if needed to the desired consistency. Taste and adjust seasoning to your preference.
5. Drain the pasta and add it to the pumpkin sage sauce. Toss to combine. Serve warm and garnish with extra sage leaves. Top with vegan cheese, goat cheese crumbles, or shredded parmesan if desired.

Storage

This pasta is easy to make ahead of time and bring to potlucks, gatherings, holiday dinners like Thanksgiving or Christmas, or make for meal prep to simplify your weekday evenings.

Store any leftovers in the fridge in an airtight container. Reheat over the stove with a little extra cream or broth, or microwave and top with fresh herbs and cheese.

Alternatively, you can freeze this pasta in an airtight container for up to three months. Thaw in the fridge overnight before reheating.

Try these related recipes:

Black Bean Quesabirria Tacos

Black Bean Sweet Potato Quesadillas

Not Yo’ Mama’s Vegan Chili

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

Print

Pumpkin Sage Pasta

This hearty and creamy pumpkin sage pasta is packed with the savory flavors of Fall and is dairy-free and gluten-free. Perfect for curling up on a cozy couch on a cold evening. Use your favorite pasta and top with fried sage leaves, some cremini mushrooms, or goat cheese.

Course Main Course

Cuisine American

Keyword pasta, Pumpkin, Sage

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 16 oz box of campanelle pasta (or your favorite)
• 1 tbsp dairy-free butter
• 1/2 yellow onion- chopped
• 1/2 tbsp minced garlic
• 5 finely chopped sage leaves plus some extra for garnish
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 cup raw pumpkin puree
• 1 cup vegan heavy cream or full-fat coconut milk
• salt and pepper to taste, plus extra salt for pasta water
• 1/2 cup pasta water for thinning if needed

Instructions

• Heat a large pot of salted water over high heat until boiling. Add your box of pasta and reduce the heat to medium-high. Boil for 9-11 minutes or according to pasta package directions.
• Meanwhile, heat a high-sided skillet over medium heat. Add the butter and minced onion and saute for 5-7 minutes until translucent. Add the garlic and saute for one additional minute.
• Add in the sage leaves and heat until fragrant. Add the onion powder, garlic powder, pumpkin puree, and dairy-free heavy cream. Mix to combine well. Heat for a few minutes to thicken and meld flavors.
• Add salt and pepper to taste. Use pasta water to thin if needed to the desired consistency. Taste and adjust seasoning to your preference.
• Drain the pasta and add it to the pumpkin sage sauce. Toss to combine. Serve warm and garnish with extra sage leaves. Top with vegan cheese, goat cheese crumbles, or shredded parmesan if desired.

The post Pumpkin Sage Pasta appeared first on The Hungry Carrot.