Name: Vegan Pumpkin Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Vegan
Ingredients: 8 oz bow tie pasta (or gluten-free pasta); 2 tablespoons olive oil; ½ medium onion, chopped; 3 cloves garlic, finely minced; 1 tablespoon fresh sage; 1½ cups pumpkin puree (canned, not pumpkin pie filling); ½ cup vegetable broth; ½ cup plant-based milk (neutral-flavored such as almond or oat milk); 1 teaspoon salt (divided); ¼ teaspoon pepper; ¼ cup pine nuts

Jump to Recipe

If you’re craving a dish that brings cozy autumn vibes together with vibrant, comforting flavors, this Vegan Pumpkin Pasta is an absolute must-try. Creamy pumpkin puree melds beautifully with savory sage and garlic, while the toasted pine nuts add a delightful crunch, making every bite a perfect blend of textures and tastes. Whether you want a weeknight dinner that feels special or a warming dish to share with loved ones, this recipe hits all the right notes with simple ingredients that come alive in a luscious, colorful sauce that clings to your favorite pasta perfectly.

Vegan Pumpkin Pasta Recipe - Recipe Image

Ingredients You’ll Need

Getting the ingredients right is key to making this dish shine. Each element plays a vital part—from the creamy pumpkin puree that forms the sauce’s silky base, to the fresh sage that lifts the flavors with herby brightness, and the pine nuts that bring in a satisfyingly nutty crunch. These simple but essential ingredients come together to create a wonderfully balanced meal that’s both nourishing and delicious.

8 oz pasta: I used bow ties, but feel free to pick your favorite shape or a gluten-free option for the perfect bite.
¼ cup pine nuts: Toasted to golden perfection, these add a toasty crunch that contrasts so nicely with the creamy sauce.
2 tablespoons olive oil: For sautéing the onions and garlic, adding richness and depth to the sauce.
½ medium onion, chopped: Brings a subtle sweetness when sautéed that forms the flavor base.
3 cloves garlic, finely minced: Adds that irresistible warm kick and aroma.
1 tablespoon fresh sage: The star herb that gives this Vegan Pumpkin Pasta its autumnal, earthy charm.
1 ½ cups pumpkin puree: Make sure it’s pure pumpkin and not pumpkin pie filling for the best texture and flavor.
½ cup vegetable broth: Adds moisture and subtle savory notes to the sauce.
½ cup plant-based milk: I recommend neutral varieties like almond or oat to keep the sauce creamy yet mild.
1 teaspoon salt: Essential for balancing all the flavors perfectly.
¼ teaspoon pepper: Just a touch to enhance the overall taste without overpowering it.

How to Make Vegan Pumpkin Pasta

Step 1: Cook the pasta

Start by bringing a medium pot of water to a rolling boil, adding half a teaspoon of salt. Cook your pasta until it’s al dente, roughly 7 to 10 minutes depending on the variety. This ensures a perfect texture that will hold up beautifully when tossed in the pumpkin sauce.

Step 2: Toast the pine nuts

While the pasta is cooking, toast your pine nuts to bring out their rich, nutty flavor. You can do this in a dry skillet over medium heat or pop them in a preheated 350°F oven for 7 to 10 minutes until they turn golden brown. Keep a close eye so they don’t burn! Set them aside to cool for that irresistible crunch later on.

Step 3: Sauté onion and garlic

Heat the olive oil in a large pan over medium heat. Toss in your chopped onions and sauté for 7 to 10 minutes, stirring occasionally until they turn translucent and soft. Then add the minced garlic and cook for about 30 seconds more—this quick step builds a fragrant, flavorful base for the sauce.

Step 4: Add pumpkin and liquids

Reduce the heat to low, then stir in the fresh sage, vegetable broth, pumpkin puree, and plant-based milk. Let this blend simmer gently for 7 minutes, allowing all the ingredients to meld into a creamy and aromatic sauce. Season with salt and pepper, taste, and adjust if needed before removing from heat.

Step 5: Combine pasta and sauce

Drain the pasta, reserving a bit of the cooking water if you want to thin the sauce later. Add the pasta directly to the pan with your pumpkin sauce and toss everything together so each piece is luxuriously coated. You’ve reached pure comfort food bliss here!

Step 6: Serve with pine nuts

Dish out your pumpkin pasta into bowls and sprinkle generously with the toasted pine nuts. That crunchy, nutty topping truly elevates the dish and makes it feel special.

How to Serve Vegan Pumpkin Pasta

Garnishes

Feel free to add a sprinkle of nutritional yeast for a cheesy, umami flavor or even some fresh chopped parsley or sage leaves to brighten things up. A drizzle of extra virgin olive oil on top can add an elegant finishing touch as well.

Side Dishes

This Vegan Pumpkin Pasta pairs wonderfully with a simple green salad dressed lightly with lemon vinaigrette or some roasted seasonal vegetables. Garlic bread made with vegan butter or crusty sourdough rounds out the meal brilliantly if you want a heartier option.

Creative Ways to Present

Consider serving this pasta in colorful bowls for a warm, inviting look, or garnish with edible flowers for a festive touch. For a cozy twist, lay down a bed of sautéed spinach or kale underneath the pasta to add an extra pop of color and nutrients.

Make Ahead and Storage

Storing Leftovers

Once your Vegan Pumpkin Pasta has cooled completely, transfer it to an airtight container and refrigerate. It stays fresh and tasty for up to two days, making it an ideal make-ahead lunch or dinner option.

Freezing

The pumpkin sauce freezes beautifully on its own. Portion it into freezer bags or containers and store it for up to three months. Keep in mind that cooked pasta itself does not freeze well, as it becomes mushy after thawing, so freeze sauce and pasta separately.

Reheating

The best way to bring leftovers back to life is by reheating the pasta on the stovetop. Warm it gently over medium heat, adding a splash of plant milk to keep the sauce creamy and prevent drying out. Stir occasionally and enjoy just like freshly made.

FAQs

Can I use fresh pumpkin instead of canned puree?

Absolutely! If you have fresh pumpkin, roast or steam it until tender, then blend it into a smooth puree. Keep in mind fresh pumpkin can be a bit more watery, so adjust the broth and milk accordingly to achieve your preferred sauce consistency.

What other herbs work well in this pasta?

Fresh sage is fantastic here, but if you don’t have it, dried sage or thyme works well too—just use about one-third the amount since dried herbs are more concentrated.

Is this recipe suitable for gluten-free diets?

Yes! Simply swap the pasta for your favorite gluten-free variety. The sauce itself is naturally gluten-free, making this an easy meal for those avoiding gluten.

Can I add protein to this dish?

Definitely! For a protein boost, consider tossing in some cooked chickpeas or crispy tofu cubes. They complement the creamy pumpkin sauce beautifully and keep the dish hearty and balanced.

How can I make the sauce less sweet?

Seasoning is key—start with the suggested salt and pepper amounts and add more to taste. The sage and garlic help balance pumpkin’s natural sweetness, but you can also add a tiny splash of lemon juice or apple cider vinegar to brighten the flavors and cut any excess sweetness.

Final Thoughts

This Vegan Pumpkin Pasta is truly a joy to make and even more delightful to eat. It’s the kind of dish that feels like a warm hug on a plate, great for sharing or indulging solo. With its rich flavors, creamy texture, and comforting vibe, this recipe will quickly become a favorite in your kitchen. I can’t wait for you to give it a try and see how this humble combination of ingredients turns into something incredibly special.

Vegan Pumpkin Pasta Recipe

★★★★★

5.2 from 7 reviews

Author: anna
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

A comforting and creamy vegan pumpkin pasta featuring a sage-infused pumpkin sauce tossed with tender pasta and topped with toasted pine nuts for a delightful crunch. This recipe is perfect for a cozy fall dinner and is entirely plant-based, using simple ingredients for a rich and flavorful meal.

Instructions

Cook your pasta: Bring a medium pot of water to a boil, add ½ teaspoon salt, and then add the pasta. Cook for 7-10 minutes or until fully cooked. Drain and set aside, reserving some pasta cooking water if needed to thin the sauce later.
Toast the pine nuts: Preheat the oven to 350°F (175°C). Place the pine nuts in a baking dish and toast them for 7-10 minutes until they are slightly golden brown. Remove from the oven and set aside.
Make the pumpkin pasta sauce: Heat olive oil in a large pan over medium heat. Add the chopped onion and sauté, stirring occasionally, for 7-10 minutes until translucent. Add the minced garlic and cook for 30 seconds more, stirring constantly to prevent burning.
Add the rest of the ingredients: Reduce the heat to low. Add fresh sage, vegetable broth, pumpkin puree, and plant-based milk to the pan. Stir well and let the sauce simmer gently for 7 minutes. Add the remaining ½ teaspoon salt and pepper, then remove the sauce from the heat.
Add pasta to the pumpkin sauce: Drain the cooked pasta and add it to the pumpkin sage sauce. Toss gently to combine, adding reserved pasta water if needed to adjust consistency.
Serve: Divide the pumpkin pasta among bowls, sprinkle with toasted pine nuts, and serve immediately.

Notes

Non-dairy milk: Use a neutral-flavored plant milk like almond or oat milk for best results. Coconut milk can be used but may alter the flavor. Mix coconut milk with another plant milk if desired.
Sage: If fresh sage is not available, substitute with ⅓ teaspoon dried sage or dried thyme.
Pasta cooking water: Save some cooking water when draining pasta to thin out the sauce if it becomes too thick.
Seasoning: Adjust salt to taste, ensuring the sauce is well seasoned but not overly sweet.
Serving suggestion: Sprinkle with nutritional yeast for a cheese-like flavor and added B vitamins.
Storage: Store cooled leftovers in an airtight container in the refrigerator for 1-2 days.
Reheating: Reheat on the stovetop with a splash of plant-based milk to retain creaminess, stirring occasionally.
Freezing: Pumpkin sauce freezes well for 2-3 months in freezer-safe bags; thaw overnight in the refrigerator and reheat before serving.
Note on freezing pasta: Cooked pasta does not freeze well and can turn mushy upon thawing and reheating.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Boiling, Sautéing, Simmering
Cuisine: Vegan, American