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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 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!
Awesome!
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!
Awesome!
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.
i havent tried freezing it. Freeze a small batch to try. Let me know how it works out.
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 🙂
Awesome!
Wow! I just made this for dinner, and it was so delicious! I will definitely be making it again.
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,
I am allergic to tomatoes. Would this recipe work without the tomato paste?Thank you.
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!!!
Made this for dinner tonight and enjoyed it, thanks!
I make something like this when the grandchildren want Mac ‘n Cheese. They gobble it up. Thank you so much for sharing your creations!