What type of pasta works best with this dish?

Use penne or fusilli for good sauce adherence. Gluten-free pasta is a suitable alternative if needed.

Can I substitute the plant-based milk?

Yes, oat or soy milk works well and keeps the sauce creamy while maintaining its dairy-free quality.

Add reserved pasta cooking water gradually while simmering to reach your preferred consistency.

Incorporate sautéed mushrooms or spinach for added texture and nutrients without overpowering the pumpkin base.

Toasted pumpkin seeds, fresh sage leaves, and chili flakes provide crunch, aroma, and subtle heat.

Yes, selecting oat or soy milk instead of nut-based milks ensures it stays nut-free.

A luscious, plant-based pasta dish featuring a velvety pumpkin sauce with a hint of garlic and sage—perfect for cozy autumn dinners.

This recipe quickly became a weekly favorite in my household during the fall months thanks to its creamy texture and comforting taste.

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

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.

This dish has created many cozy evenings shared with family around the dinner table celebrating autumn flavors.

10 minutes

20 minutes

Pairs well with a crisp white wine such as Pinot Grigio and a side of sautéed greens for extra nutrition.

Enjoy this creamy vegan pumpkin pasta as a comforting meal that’s easy to prepare yet full of flavor.

→ What type of pasta works best with this dish?: Use penne or fusilli for good sauce adherence. Gluten-free pasta is a suitable alternative if needed.
→ Can I substitute the plant-based milk?: Yes, oat or soy milk works well and keeps the sauce creamy while maintaining its dairy-free quality.
→ How can I adjust the sauce thickness?: Add reserved pasta cooking water gradually while simmering to reach your preferred consistency.
→ Are there any flavor variations suggested?: Incorporate sautéed mushrooms or spinach for added texture and nutrients without overpowering the pumpkin base.
→ What garnish options enhance this dish?: Toasted pumpkin seeds, fresh sage leaves, and chili flakes provide crunch, aroma, and subtle heat.
→ Is this suitable for nut-free diets?: Yes, selecting oat or soy milk instead of nut-based milks ensures it stays nut-free.