Pin 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 family favorite with its comforting flavors and simple preparation.
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.
Pin Sharing this pasta with family during chilly evenings always brings warmth and smiles around the table.
Optional Additions
Add sautéed mushrooms or spinach for extra vegetables and richness.
Pairing Suggestions
Pairs well with a crisp white wine such as Pinot Grigio to complement the creamy sauce.
Tips for Creaminess
Blend the sauce before mixing with pasta for an extra smooth texture.
Pin This hearty vegan dish is perfect for any fall night and easy enough for weeknight dinners.
Recipe Q&A
- → What type of pasta works best for this dish?
Penne or fusilli pasta are ideal as their shapes hold the creamy pumpkin sauce well. Gluten-free options also work if preferred.
- → How is the pumpkin sauce thickened and flavored?
The sauce thickens as it simmers with pumpkin purée, plant-based milk, nutritional yeast, and Dijon mustard, while garlic, sage, and nutmeg add savory warmth.
- → Can this dish be prepared nut-free?
Yes, by selecting plant-based milks like oat or soy instead of any nut-based alternatives, this dish remains nut-free.
- → What garnishes complement the pasta best?
Toasted pumpkin seeds, fresh sage leaves, and a sprinkle of chili flakes add texture and a hint of heat to balance the creamy sauce.
- → Are there any suggested additions to enhance the dish?
Sautéed mushrooms or spinach can be added for extra vegetables, and blending the sauce before mixing gives extra creaminess.
