What type of pasta works best for this dish?

Penne or fusilli pasta are ideal as their shape holds the creamy pumpkin sauce well. Gluten-free options can be used if needed.

Can I make the sauce ahead of time?

Yes, the pumpkin sauce can be prepared in advance and gently reheated before tossing with pasta to enhance flavors.

Add reserved pasta cooking water gradually to the sauce while stirring until the desired creamy consistency is reached.

Toasted pumpkin seeds, fresh sage leaves, and chili flakes add texture and flavor as finishing touches.

Blend the sauce before mixing with pasta for an extra smooth and creamy texture.

A luscious, plant-based pasta dish featuring a velvety pumpkin sauce with a hint of garlic and sage—perfect for cozy autumn dinners.

This recipe is one of my go-to dinners when I want something warm and creamy without dairy or meat.

Pasta: 350 g (12 oz) dried penne or fusilli (use gluten-free if needed)
Sauce Base: 1 tablespoon olive oil, 1 small yellow onion finely diced, 3 garlic cloves minced, 400 g (1 2/3 cups) pumpkin purée (canned or homemade), 240 ml (1 cup) unsweetened plant-based milk such as oat or soy, 2 tablespoons nutritional yeast, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon ground nutmeg, 1 teaspoon dried sage or 1 tablespoon fresh finely chopped, salt and freshly ground black pepper to taste
Optional Garnish: 2 tablespoons toasted pumpkin seeds, fresh sage leaves, chili flakes

Step 1:: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside reserving 1/2 cup of pasta cooking water.
Step 2:: While the pasta cooks heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3–4 minutes until soft and translucent.
Step 3:: Add minced garlic and cook for another minute until fragrant.
Step 4:: Stir in the pumpkin purée plant-based milk nutritional yeast lemon juice Dijon mustard nutmeg and sage. Season generously with salt and pepper.
Step 5:: Simmer the sauce gently for 5–7 minutes stirring occasionally until thickened and heated through. If the sauce is too thick add reserved pasta water a little at a time until desired consistency is reached.
Step 6:: Add the cooked pasta to the skillet and toss well to coat evenly in the sauce. Heat together for 1–2 minutes.
Step 7:: Serve immediately garnished with toasted pumpkin seeds fresh sage and chili flakes if desired.

This recipe always brings my family together around the table for a cozy meal on chilly nights.

Pair this pasta with a crisp white wine such as Pinot Grigio or a light salad for a balanced meal.

Add sautéed mushrooms or spinach for extra vegetables or blend the sauce beforehand for extra creaminess.

Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently on the stove or microwave.

Enjoy this comforting vegan dish any night of the week with minimal fuss and maximum flavor.

→ What type of pasta works best for this dish?: Penne or fusilli pasta are ideal as their shape holds the creamy pumpkin sauce well. Gluten-free options can be used if needed.
→ Can I make the sauce ahead of time?: Yes, the pumpkin sauce can be prepared in advance and gently reheated before tossing with pasta to enhance flavors.
→ How can I adjust the sauce thickness?: Add reserved pasta cooking water gradually to the sauce while stirring until the desired creamy consistency is reached.
→ What are good garnish options?: Toasted pumpkin seeds, fresh sage leaves, and chili flakes add texture and flavor as finishing touches.
→ Is there a way to increase the sauce creaminess?: Blend the sauce before mixing with pasta for an extra smooth and creamy texture.