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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.
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!!!!
awesome!
Super tasteful! Now I have another good option on what to do with a pumpkin. Thank you so much.
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
Thyme or Rosemary or a combination might work.
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!
great idea!
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.
Awesome!
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!
do you mean the pumpkin sauce or just the pumpkin puree? You can use pumpkin puree to make many of the baked stuff https://fettabbau-trim.today/?s=pumpkin .For the savory pumpkin sauce, use it to make pizza sauce https://fettabbau-trim.today/2015/10/chickpea-pumpkin-veggie-pizza.html%3C/a%3E or savory pumpkin cornbread https://fettabbau-trim.today/2017/11/vegan-pumpkin-cornbread-1-bowl.html%3C/a%3E%3C/p%3E
Cooling effects*
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…
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.
Sure..And sorry about the typos…
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!
Haha, I just noticed I reviewed it last year. I seriously NEVER comment on recipes. That is how much I love this!
This looks insanely delicious. I have recently fallen in love with squashes, soups, etc, and I want to make this ASAP.