Vegan Pumpkin Sage Pasta
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
2
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Calories
538 kcal
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Course
Main Course
Vegan Pumpkin Sage Pasta
Description
Vegan Pumpkin Sage Pasta features cooked rotini tossed in a creamy sauce made from pumpkin puree, coconut milk, tomato paste, minced garlic, fresh sage and thyme, and seasoned with salt and pepper. The sauce simmers gently after herbs are lightly sautéed in olive oil, allowing the flavors to meld and the sauce to thicken before adding the pasta.
The pasta is then coated thoroughly with this creamy sauce and allowed to rest briefly to absorb flavors. A toasted topping made from julienned sage leaves sautéed with olive oil, and golden breadcrumbs (or ground nuts or seeds) seasoned with salt and pepper adds a contrasting crunchy element, enriching texture and herbal aroma.
This pasta works well as a vegan main dish with balanced creaminess, herbaceous warmth, and subtle sweetness from pumpkin. Gluten-free variations can be achieved by using gluten-free pasta and substituting nuts or seeds for breadcrumbs. Nutritional yeast can be added for additional cheesy flavor if desired.
Ingredients
For the pasta
- 6 to 8 oz rotini pasta or fusilli pasta
- 1 tsp extra virgin olive oil
- 8 sage chopped, leaves
- 1 to 1.5 tsp thyme or 1/2 tsp dried thyme, fresh leaves
- 2 cloves garlic minced
- 1 to 2 Tbsp tomato paste
- 3/4 cup pumpkin puree or use sweet potato puree
- 3/4 to 1 cup coconut milk or almond milk, non-dairy
- 1/2 tsp salt
- black pepper to taste
For the topping
- 1 tsp extra virgin olive oil
- 6 sage julienned, fresh leaves
- 2 to 3 Tbsp breadcrumbs or coarsely ground cashews or pumpkin seeds
- salt a generous pinch
- black pepper a generous pinch
Instructions
- Cook the pasta according to instructions. Drain and keep aside.
- In a large skillet, heat oil at medium low heat. Add Sage, thyme and garlic and cook until garlic and herbs change color slightly. Stir frequently to avoid burning. At this point you can add in veggies or mushrooms and cook until golden.
- Add tomato paste and pumpkin and mix in. Add milk, salt and pepper and mix in. Bring to a boil. Taste and adjust salt.
- Add cooked pasta, toss well. Cover and take off heat. Let sit for a few minutes.
Make the topping
- In a small skillet, add oil and heat at medium. Add sage and cook for half a minute. Add breadcrumbs or coarsely chopped nuts and cook until golden and toasted. Add salt and pepper and mix in. Use to garnish the pasta generously. You can also sprinkle some pepita parm or other nut based parm.
Notes
- Use gluten-free pasta and ground nuts or seeds in place of breadcrumbs to make this recipe gluten-free.
- Add 1 to 2 tablespoons nutritional yeast for a cheesier flavor in the sauce.
- Substitute cooked or roasted butternut squash puree for pumpkin puree to vary the taste.
- Nutritional values are calculated based on one serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 538 kcal
% Daily Value*
| Calories | 538kcal | 27% |
| Carbohydrates | 99g | 33% |
| Protein | 17g | 34% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 815mg | 34% |
| Potassium | 523mg | 11% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 14420IU | 288% |
| Vitamin C | 6.5mg | 7% |
| Calcium | 181mg | 18% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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