Save A luscious, plant-based pasta dish featuring a velvety pumpkin sauce with a hint of garlic and sage—perfect for cozy autumn dinners.
This pasta quickly became a favorite in my house during the fall season, bringing comfort and warmth to our dinners.
Ingredients
- 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
Instructions
- 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.
Save This recipe often brings my family together, especially on chilly evenings when we crave something hearty and comforting.
Additional Tips
For extra creaminess, blend the sauce before mixing with the pasta. Add sautéed mushrooms or spinach for extra vegetables.
Pairing Suggestions
Pairs well with a crisp white wine such as Pinot Grigio to complement the rich flavors of the pumpkin.
Nutritional Information
Per serving: 350 calories, 7 g total fat, 59 g carbohydrates, 11 g protein.
Save This creamy pumpkin pasta is a simple yet satisfying meal that you'll want to make again and again.
Recipe Questions & Answers
- → Can I use gluten-free pasta for this dish?
Yes, gluten-free pasta works well and maintains the dish's texture and flavor.
- → What plant-based milks are suitable here?
Oat and soy milk are recommended for creaminess without overpowering the pumpkin flavor.
- → How can I make the sauce thicker if needed?
Simmer longer to reduce or stir in reserved pasta water gradually to achieve desired consistency.
- → Are there alternatives for garnishing?
Fresh sage leaves, toasted seeds, and chili flakes add aroma and texture, but you can also try sautéed mushrooms or spinach.
- → What spices enhance the pumpkin sauce?
Ground nutmeg and dried sage give warmth and depth, complementing the natural sweetness of pumpkin.