What type of pasta works best in this dish?

Penne or fusilli are ideal as they hold the creamy pumpkin sauce well, but you can substitute with gluten-free varieties if needed.

Can I prepare the sauce ahead of time?

Yes, the sauce can be made in advance and gently reheated before tossing with the pasta to maintain its creamy texture.

Simmer the sauce longer to reduce it or add reserved pasta water gradually until you reach the desired consistency.

Garlic, sage, nutmeg, and a touch of lemon juice create a balanced, aromatic profile that enhances the natural sweetness of pumpkin.

Adding sautéed mushrooms or spinach works well, giving extra texture and nutrients without overpowering the sauce.

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

I love making this creamy pumpkin pasta in the fall when pumpkin is in season. It's always a hit with friends and family.

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 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 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 2 minutes.
Step 7:: Serve immediately garnished with toasted pumpkin seeds fresh sage and chili flakes if desired.

This recipe always brings my family together at the dinner table for sharing stories and laughter.

For extra vegetables add sautéed mushrooms or spinach to the sauce for more flavor and nutrition.

Pairs wonderfully with a crisp white wine such as Pinot Grigio for a complete meal experience.

Per serving contains approximately 350 calories with 7 g total fat 59 g carbohydrates and 11 g protein.

This vegan creamy pumpkin pasta makes a comforting meal perfect for any cozy night.

→ What type of pasta works best in this dish?: Penne or fusilli are ideal as they hold the creamy pumpkin sauce well, but you can substitute with gluten-free varieties if needed.
→ Can I prepare the sauce ahead of time?: Yes, the sauce can be made in advance and gently reheated before tossing with the pasta to maintain its creamy texture.
→ How do I make the sauce thicker if needed?: Simmer the sauce longer to reduce it or add reserved pasta water gradually until you reach the desired consistency.
→ What flavors complement pumpkin in this dish?: Garlic, sage, nutmeg, and a touch of lemon juice create a balanced, aromatic profile that enhances the natural sweetness of pumpkin.
→ Are there easy additions to increase the vegetable content?: Adding sautéed mushrooms or spinach works well, giving extra texture and nutrients without overpowering the sauce.