This Vegan Pumpkin Pasta with Sage is the ultimate comfort food. It's creamy, hearty, and absolutely delicious.
- 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)
- 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.
- To make the sauce, heat a large pot or a pan over medium-high heat.
- 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.
- Add the white wine and let evaporate for 2-3 minutes.
- 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.
- Mix in the nutritional yeast, balsamic vinegar if using, and pasta. Add pasta water as needed to loosen the sauce.
- Serve immediately with more nutritional yeast on top.
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