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

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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   

Vegan Pumpkin Sage Cream Sauce Pasta |Vegan Richa

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. 

Vegan Pumpkin Sage Pasta |Vegan Richa

More easy meals from the blog. 

Chickpea Choriza, Quinoa shells in tomato sauce.
Spinach Penne in Chipotle Habanero cream sauce
Fusilli with mushrooms and spinach
Blackened Tempeh, elbows with cilantro almond pesto.

Watch this week: Bite size Vegan’s video on Are there alternatives to Animal Testing

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

Vegan Pumpkin Sage Pasta |Vegan Richa

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

This recipe is being shared at VVP

Vegan Pumpkin Sage Pasta |Vegan Richa

Vegan Pumpkin Sage Pasta
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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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    • sure, add all the sauce ingredients together, bring to a boil and simmer for a few minutes to help develop the flavor. and you can dry roast the sage and breadcrumbs.

      Reply

      • Oh this looks so nummy.Can I add some spinach to it?
        Just got some pumpkins and will maje puree and do this.
        Also sorry to hear avout your sinus troubles.Hydrotherapy might help.You can do whats called a face dip..for this you need a wide bowl of water big enough to dip your face in as hot as you can tolerate, plus another wide enough bowl with really cold waterwith ice cubes in it.Place your face facesown in t h e water(come up when you need to breathe) and do this for 3 mins.Switch to the cold water and do it for 30 seconds.Alternate hot and cold 4 times , ending with cold.

        Reply

  4. I take a teaspoon of spirulina everyday and it helps keep phlegm down, which can alleviate sinus pressure. But I am not sure how much it will help since it takes a week or two till I started to notice the difference. Plus there is the down side of having to add spirulina to EVERY shake.

    Reply

  5. I hope you post if you find any relief, I’m in the same crappy boat. But I do hope to try this recipe in a couple days, I was JUST thinking about making something like this!

    Reply

      • Essential oils are a big help for me and my sinus problems. Peppermint behind ears and under nose helps! Thanks for the pumpkin pasta recipe:) hope you feel better.

        Reply

        • i’ve tried those over the years and they didnt work much for me. I finally got diagnosed with malfunctioning nasal tissues(i forgot what they are called). They keep inflaming as if allergic reaction to various non allergic reasons.

          Reply

  10. Please share your secrets for keeping your herbs alive! I can’t seem to do it. My black thumb is driving me crazy.

    This dish looks super yummy and I love how simple it is, too. I think I may add some breadcrumbs and pop it in the oven a bit, so give it some crunch.

    Thanks for the recipe, Richa!

    Reply

  11. Your site has been my saving grace since switching to a vegan diet a year ago. I love, love your recipes!!

    On the sinus topic, I’m so sorry to hear that you’ve been ill. I have suffered from the exact thing for the last 10 years and the doctors have been absolutely no help. After allergy testing, attempting weekly allergy shots for months, TONS of medicine and tests I gave up hope and moved to Arizona for the dryer climate. That was the ONLY thing that helped and now I rarely have sinus issues which before would last for days at a time. I sure hope you are able to find relief without moving to AZ!! Although, I wouldn’t be upset if you did! We could really use more vegan-based chefs. 🙂 Hint, hint…

    Reply

  17. I must tell you, this is by far one of my favorite recipes. I made “meatballs” using the brand NEAT Italian meat substitute to go with it! Delicious! Thank you thank you!

    Reply

  18. I just made my own pumpkin pasta sauce last night! I used chipotle chili powder for a nice smokey kick. I have never used crisped sage leaves, even though I see it in a lot of recipes! I should give it try! Field Roast Italian sausages cut into 1/4 inch pieces and sauteed a little bit went reeeeeally well with my pumpkin sauce 🙂

    Reply

  21. I make something like this when the grandchildren want Mac ‘n Cheese. They gobble it up. Thank you so much for sharing your creations!

    Reply

  23. I made this last night for my picky, non vegan family and they all loved it! My 5 year old had thirds! Thank you Richa for the delicious recipes!!!

    Reply

  25. Hi Richa,
    I made this pasta today — it was lovely! I used baked, carmelized butternut squash that I mashed up into a puree. I also used about 7 ounces of pasta; next time I’d use less so it would be a bit more sauce-y. The topping was brilliant! Loved, loved, loved and adored the topping. I used panko breadcrumbs — they were crispy and perfect. I know I’m going over the top about the topping, but as a vegan, I don’t get many wonderful topping-type things in my life,

    Reply

  27. I can’t even express in words how amazing this looks! I’m so glad I found your blog today. My boyfriend and I are thinking about going vegan but have no idea where to start! Your recipes are AMAZING and creative. We are looking forward to making some of your food 🙂

    Reply

  28. This looks incredible and I cannot wait to try it!!!! Do you think it would freeze well? I’ve been making extra food for the freezer stash.

    Reply

  29. 5 stars
    I made this pasta last night except added cremini mushrooms in with the olive oil and herbs, turned out delicious! I made the topping with mostly pumpkin seeds and a little french bread crumbs with sage… this made the entire dish!

    Reply

  30. 5 stars
    I have been looking forward to fall this year just so we can make this recipe again. We got hooked on it last year, and it is one of my favorite recipes of all time. I never leave comments but had to for this one! We also love adding a little sauteed onion, spinach and peas. Thank you so much for creating this delightful dish!

    Reply

  32. 5 stars
    I am crazy about this recipe. We started making it last year and make it about every two weeks in the fall. It is the perfect autumn dish! I do have to say I use panko crumbs for the topping and they are perfect!

    Reply

    • Haha, I just noticed I reviewed it last year. I seriously NEVER comment on recipes. That is how much I love this!

      Reply

  33. 5 stars
    Richa…I just read you are suffering Sinus pressure…I did too a very long time ago and was really bad…Ven I wasn’t vegan..we used ghee with dry ginger mixture and applied it generously where ever I had the pain…But I think it can very easily be substituted for Sesame oil or even Almond oil…Please don’t substitute with coconut oil as it has cooking efects..Do it for a month..And all the Mucus will dry out..You mig8also see white powdery stuff coming out of your nasal passages..That should be the end of the sinus…Love your recipes…Keep creating…

    Reply

    • Thank you for the suggestion. i’ll try it. I got a diagnosis of malfunctioning tissues inside the nose. They basically just stay a bit inflamed and have closed a lot of the air passage and with any weather or pressure changes, they inflame more.

      Reply

  35. 5 stars
    Hi Richa, this recipe is an all time favourite. Today I ended up with way more puree (w mushrooms) and am wondering what other use you’d recommend? In other words how would you use the leftover puree if you don’t wanna eat pasta tomorrow but you want the puree w something…?:) Thanks!

    Reply

  36. 5 stars
    Made this last night, it was great! Even passed the toddler test (which is a true measure of success in our home)! I also like that, if you cook the pasta while doing the other steps, it only took me a half hour for dinner to be on the table. Healthy, tasty, and quick. Three requirements to get into our meal rotation – and this one meets all three.

    Reply

  37. 5 stars
    Richa, this is so good! My boyfriend and I are trying to eat healthier, and though he isn’t vegan, we both enjoy your recipes and tend make them again. 🙂

    Thanks for this super quick and yummy dish! It’s been raining here for two weeks, and I’ve been craving a creamy, rich pasta dish, but so many creamy vegan sauces rely on cashew cream and other fattening ingredients. This was *so* fast, and *so* deliciously creamy, but without being too heavy or fatty. I added about a half TBS of nutritional yeast for a hint of umami, and it was perfect. I think this would be really good as a baked pasta dish garnished with the toppings you suggested!

    Reply

  38. Hi Richa,
    My daughter is sensitive to sage. What other herb would you suggest using?
    Thanks!
    I’m a huge fan of all your recipes – thank you for providing such great options for vegans!
    Kind regards,
    Christa

    Reply

  40. 5 stars
    This recipe is INCREDIBLE! I didn’t have bread crumbs so I used to chopped up cashews for the topping as suggested. I recently became vegan and I always love when I find a recipe that will be a crowd pleaser for herbivores and carnivores alike and THIS IS IT! Thank you!!!!

    Reply
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