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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.
I just made this tonight and it is fantastic! A new classic at my house. Thank you so much! You’re amazing!!
How many people does this serve?
2 or more
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 🙂
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!
Awesome!! so glad you liked it ! the meatballs sound like a great addition!!
What is the servings for this dish? Can it be just doubled?
serves 2 .
yes, you can double it. use 12 oz pasta for doubling as the sauce when doubled will reduce a bit during cooking
I love pumpkin, I love thyme, and I love pasta. This looks sooooo good, Richa! I need to make it ASAP. It’s the perfect fall comfort food! 🙂
This pasta sounds so easy and delicious! You have to love the deep, rich fall flavors. Pumpkin and sage!!
This sounds soooo amazing! I am totally going to get the ingredients to try this for dinner tomorrow night 😉 yummm!
Sinus troubles are the worst. Have you tried the neti pot?
I have. it doesnt help much since most days its just inflammation and not phelgm.
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…
I am glad you found a solution Carla. . If my mom hears of this she is going to pack my bags and move me to India. All tropical and hot weather 🙂