Description
Indulge in the comforting flavors of fall with this Best Vegan Pumpkin Pasta recipe. This creamy, dairy-free dish combines rich pumpkin and fragrant sage into a luscious sauce that coats your favorite pasta beautifully. Ready in just 30 minutes, it’s perfect for busy weeknights or cozy dinners at home. The versatility of this meal allows you to customize it with seasonal vegetables or different pasta types, making it a crowd-pleaser for both vegans and non-vegans alike. Whether garnished with crunchy toasted pine nuts or served alongside a fresh salad, this vegan pasta promises to delight every palate.
Ingredients
Scale
- 8 oz pasta (e.g., bow ties)
- 1/4 cup pine nuts
- 2 tablespoons olive oil
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh sage
- 1 1/2 cups pumpkin puree (not pie filling)
- 1/2 cup vegetable broth
- 1/2 cup plant-based milk
- Salt and pepper to taste
Instructions
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
- In a skillet over medium heat, warm the olive oil and sauté the onion until translucent (3–4 minutes). Add garlic and sage; cook until fragrant (about 1 minute).
- Stir in pumpkin puree, vegetable broth, plant-based milk, salt, and pepper. Simmer on low heat for about 5 minutes.
- Toss the cooked pasta into the skillet with the sauce until well coated. Adjust consistency with more broth or milk if desired.
- Serve warm, garnished with toasted pine nuts.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Vegan
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 420
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg