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Vegan Pumpkin Sage Pasta
5 from 39 votes

Vegan Pumpkin Sage Pasta

Vegan Pumpkin Sage Pasta combines rotini pasta with a savory sauce of pumpkin puree, coconut milk, tomato paste, garlic, and herbs like sage and thyme. A topping of toasted sage and breadcrumbs adds texture and an herbal crunch. This comforting dish balances creamy sauce with fragrant spices, suitable as a main course for a cozy meal.

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 2
Calories: 538 kcal
Course: Main Course
Cuisine: Fusion, American, Vegan

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

    Cup of Yum
  1. Cook the pasta according to instructions. Drain and keep aside.
  2. 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.
  3. Add tomato paste and pumpkin and mix in. Add milk, salt and pepper and mix in. Bring to a boil. Taste and adjust salt.
  4. Add cooked pasta, toss well. Cover and take off heat. Let sit for a few minutes.
Make the topping
  1. 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

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%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 538

% 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.