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Pumpkin pasta topped with fried sage on a white plate with a black fork in the pasta.

Vegan Pumpkin Pasta with Sage

  • Author: Veronika | thehealthfulideas
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 2-3 1x
  • Category: Pasta
  • Method: Cooking
  • Cuisine: Italian
  • Diet: Vegan

Description

This Vegan Pumpkin Pasta with Sage is the ultimate comfort food. It's creamy, hearty, and absolutely delicious.


Ingredients

Scale
  • 200g gluten-free spaghetti or fettuccine
  • 1 tbsp avocado oil (or other cooking oil)
  • 1 medium yellow onion, finely chopped (1 cup)
  • ¼ tsp sea salt
  • 3-4 cloves garlic, minced
  • 2 tbsp finely chopped fresh sage (or 1 tsp dried sage)
  • 1 tbsp freshly chopped fresh rosemary (or 1 tsp dried rosemary)
  • ⅓ cup dry white wine
  • 1 cup canned pumpkin
  • 1 cup cashew milk
  • ¼ tsp tapioca starch (optional)
  • ¼ cup nutritional yeast plus more for serving (or parmesan/pecorino if not vegan)
  • ½ - 1 tbsp balsamic vinegar (optional)

Instructions

  1. Cook your spaghetti according to the package instructions. Save 1 cup of the pasta water. Drain, rinse with water, and drizzle and toss with olive oil so it doesn’t clump up.
  2. To make the sauce, heat a large pot or a pan over medium-high heat.
  3. Add the oil, chopped onion, and sea salt and cook for 5-7 minutes stirring occasionally. Add the garlic, sage, and rosemary, and cook for another minute.
  4. Add the white wine and let evaporate for 2-3 minutes.
  5. Add the canned pumpkin and cashew milk and stir well. Lower the heat to low-medium and simmer for 7-10 minutes stirring frequently until the mixture thickens. You can mix ¼ tsp tapioca starch with a teaspoon of water and mix it into the sauce to thicken it but this is optional.
  6. Mix in the nutritional yeast, balsamic vinegar if using, and pasta. Add pasta water as needed to loosen the sauce.
  7. Serve immediately with more nutritional yeast on top.

Notes

Balsamic vinegar: It may seem like a weird ingredient to add to pasta but I add it a lot to sauces and risottos to add a sour or tart component to round up the flavors. You can’t really taste it in the sauce, it just adds that little something. You can add a little bit of lemon juice instead.

Storing: As any other pasta, this dish doesn’t store well. You could store the sauce in the fridge for a day or two in a jar and reheat it and mix with pasta when you’re ready to eat. You can store the pasta too for a few hours but once you reheat it, it will most likely turn mushier. It will still be tasty though!

Keywords: vegan, pumpkin pasta

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