What type of pasta works best with this sauce?

Short pasta shapes like penne or fusilli hold the creamy pumpkin sauce well, but gluten-free varieties work just as nicely.

Can I substitute the plant-based milk used in the sauce?

Yes, oat or soy milk are recommended for creaminess, but other unsweetened plant milks can be used to suit your preference.

Simmer the sauce gently until thickened, adding reserved pasta water gradually to loosen it if needed for even coating.

Dried or fresh sage provides a warm, earthy note that enhances the pumpkin and garlic flavors beautifully.

Adding sautéed mushrooms or spinach boosts the nutritional profile and introduces pleasing texture contrasts.

Yes, opting for oat or soy-based milk ensures the dish remains free of nuts while preserving creaminess.

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 family favorite as it brings comfort and rich flavors without any dairy or nuts.

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.

My family enjoys this comforting dish especially during chilly autumn evenings and it has become a weekend go-to meal.

For a richer sauce blend the sauce before adding pasta. Toast pumpkin seeds before garnishing for added crunch.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of plant-based milk to refresh creaminess.

This pasta pairs well with crisp white wines like Pinot Grigio or a light sparkling water with lemon.

Enjoy this creamy pumpkin pasta that embraces simple hearty flavors for a delightful vegan dish.

→ What type of pasta works best with this sauce?: Short pasta shapes like penne or fusilli hold the creamy pumpkin sauce well, but gluten-free varieties work just as nicely.
→ Can I substitute the plant-based milk used in the sauce?: Yes, oat or soy milk are recommended for creaminess, but other unsweetened plant milks can be used to suit your preference.
→ How do I achieve the right sauce consistency?: Simmer the sauce gently until thickened, adding reserved pasta water gradually to loosen it if needed for even coating.
→ What herbs complement the pumpkin flavor in this dish?: Dried or fresh sage provides a warm, earthy note that enhances the pumpkin and garlic flavors beautifully.
→ Are there ways to add more texture or nutrients?: Adding sautéed mushrooms or spinach boosts the nutritional profile and introduces pleasing texture contrasts.
→ Can this dish be made nut-free?: Yes, opting for oat or soy-based milk ensures the dish remains free of nuts while preserving creaminess.