Vegan Pumpkin Sage Pasta with Pumpkin Cream Sauce and Crispy Sage.

Name: Vegan Pumpkin Sage Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: 6 to 8 oz Rotini or Fusilli pasta; 1 tsp extra virgin oil; 8 sage leaves (chopped); 1 to 1.5 tsp fresh thyme leaves (or 1/2 tsp dried thyme); 2 cloves of garlic (minced); 1 to 2 Tbsp tomato paste; 3/4 cup pumpkin puree or use sweet potato puree; 3/4 to 1 cup non dairy milk like coconut or almond; 1/2 tsp salt; black pepper to taste; 1 tsp extra virgin olive oil; 6 fresh sage leaves (julienned); 2 to 3 Tbsp breadcrumbs ( or coarsely ground cashews or pumpkin seeds); a generous pinch of salt and pepper

September 23, 2014 By Richa 66 Comments

Pumpkin Sage Thyme Cream Pasta with Crispy Sage and toasted breadcrumbs. Easy and perfect fall dinner. Vegan Pumpkin Sage Pasta Soy-free Recipe. Can be Gluten-free. Jump to Recipe

This year we have a backyard herb garden and it has some fragrant herbs that are thankfully alive :). Those herbs are used here to infuse the pumpkin cream sauce with the fresh herb flavor and the pasta tossed in. For the topping I toasted up some Sage in oil along with bread crumbs. Use coarsely ground pumpkin seeds or nuts instead to make gluten-free.

This past weekend has been a bit crazy. It just seems like one thing gets better and another thing or wait a bunch more things (got to schedule another RC and crown fitting appointments) show up. This year my sinuses have acted up (dry congestion and inflammation) and upset my balance more than they did any of the past years. I think it is because of non allergic rhinitis that is triggered by just about everything. Any change in temperature, humidity, barometric pressure. baah. I have to get tested and diagnosed to be sure and figure out what to do about it. Till then I will be in crappy mood every other day. Anyone has experience with and suggestions, please do let me know.

Anywho, I like the kitchen and since I do not need all my senses to work, cooking still happens. Of course, misplaced items can cause a bit of a grumble, but hey, thats married life 😉

Make this simple Vegan Pumpkin Sage Pasta tonight! The burst of flavor, a simple sauce and perfect dinner. Use puree of cooked/roasted Butternut Squash or other winter squash instead of pumpkin puree for variation.

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The luscious pumpkin cream sauce. Add pasta and serve hot.

Crisp up sage with bread crumbs, salt and pepper and garnish the pasta before serving.

This recipe is being shared at VVP

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5 from 9 votes

Vegan Pumpkin Sage Pasta

Pumpkin Sage thyme Cream Pasta with Crispy Sage and toasted breadcrumbs. Easy and perfect fall dinner.

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Course: Pasta

Cuisine: American, fusion, Vegan

Keyword: creamy pumpkin pasta, pumpkin and sage pasta, pumpkin sauce, sage pasta sauce

Servings: 2

Calories: 538kcal

Author: Vegan Richa

Ingredients

For the pasta

6 to 8 oz (170 to 226 g) Rotini or Fusilli pasta
1 tsp extra virgin oil
8 sage leaves chopped
1 to 1.5 tsp fresh thyme leaves or 1/2 tsp dried thyme
2 cloves of garlic minced
1 to 2 Tbsp tomato paste
3/4 cup (210 g) pumpkin puree or use sweet potato puree
3/4 to 1 cup (180 to 240 ml) non dairy milk like coconut or almond
1/2 tsp (0.5 tsp) salt
black pepper to taste

For the topping

1 tsp extra virgin olive oil
6 fresh sage leaves julienned
2 to 3 Tbsp breadcrumbs or coarsely ground cashews or pumpkin seeds
a generous pinch of salt and pepper

Instructions

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

Make the topping

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.

Video

Notes

Gluten-free:Use gluten-free pasta and ground nuts or seeds instead of breadcrumbs to make this gf. Add 1 to 2 Tbsp nutritional yeast for a cheesier sauce.

Use puree of cooked/roasted Butternut Squash instead of pumpkin puree for variation.

Nutritional values based on one serving

Nutrition

Nutrition Facts

Vegan Pumpkin Sage Pasta

Amount Per Serving

Calories 538 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Sodium 815mg35%

Potassium 523mg15%

Carbohydrates 99g33%

Fiber 7g29%

Sugar 7g8%

Protein 17g34%

Vitamin A 14420IU288%

Vitamin C 6.5mg8%

Calcium 181mg18%

Iron 3.3mg18%

* Percent Daily Values are based on a 2000 calorie diet.

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