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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
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.
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.
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
Ingredients
For the pasta
- 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
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
lol. i think we were lucky. we made a raised bed in the yard where it gets lots of sunlight. and kept space between them. thats all 🙂
Ah, happy fall! This dish is calling my name… and I totally have some leftover pumpkin puree in the fridge. Thanks for sharing!! xx Bianca
OMG that looks amazing! I love pumpkin + sage, that is a match made in heaven. Will definitely save this recipe. 🙂
Richa, I adore your creations. This is yet another one that I have to try from your site. Lovely and so seasonal too.
I just love pumpkin and sage pasta! That is a great fall dish!
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!
oh no. i’ll let you know. the last time I was hit was in early spring, the only thing that helped then was a humidifier
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.
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.
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.
Thanks jennifer. i will try anything at this point 🙂
Yum!
Oh wow, I can’t wait to try this, it looks AMAZING! I love sage! Sorry about the congestion though… I don’t have any advice other than the neti pot!
Hi. Can the oil be left out and just use water or some veg broth instead?
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.
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.
yes add it towards the end.
Thanks, i’ll try that