Creamy Vegan Pumpkin Pasta with Apple & Sage
This velvety Creamy Vegan Pumpkin Pasta with Apple & Sage combines pumpkin puree with plant-based cream, aromatic sage, and sweet-tart apple for a comforting yet sophisticated pasta dish that celebrates fall flavors while remaining completely dairy-free.
Ingredients
- 12 oz pasta fettuccine, linguine, or penne work well
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 small yellow onion finely diced
- 2 tablespoons fresh sage leaves chopped (or 2 teaspoons dried)
- 1 cup pumpkin puree not pumpkin pie filling
- 1 cup unsweetened plant milk oat or cashew cream for extra richness
- 1 medium crisp apple Honeycrisp or Granny Smith, peeled and diced into ¼-inch cubes
- 2 tablespoons nutritional yeast for cheesy flavor
- ¼ teaspoon nutmeg freshly grated if possible
- ½ teaspoon red pepper flakes optional, for heat
- Salt and freshly ground black pepper to taste
- 2-3 tablespoons pasta cooking water reserved
- Toasted pumpkin seeds or walnuts for garnish optional
Instructions
- Prepare the pasta by bringing a large pot of salted water to a boil. Cook according to package instructions until al dente. Before draining, reserve 2-3 tablespoons of the starchy pasta water.
- Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until translucent, stirring occasionally.
- Add minced garlic and sage to the skillet and cook for 30-60 seconds until fragrant, being careful not to burn the garlic.
- Stir in the pumpkin puree and plant milk, whisking to combine until smooth. Let the sauce simmer gently for 2-3 minutes to thicken slightly.
- Mix in the nutritional yeast, nutmeg, red pepper flakes (if using), and season with salt and black pepper to taste. Continue to simmer on low heat for 2 minutes.
- Add the diced apple to the sauce and stir to combine. Cook for just 1-2 minutes—you want the apple to soften slightly but maintain some texture and bite.
- Toss the drained pasta directly into the sauce, adding a splash of the reserved pasta water to help the sauce coat the pasta evenly. Stir gently to combine all ingredients.
- Adjust the consistency if needed by adding more pasta water a tablespoon at a time until you reach your desired creaminess.
- Serve immediately in warmed bowls, garnished with additional fresh sage leaves and toasted pumpkin seeds or walnuts if desired.
Notes
- For extra richness, add 1-2 tablespoons of vegan butter to the sauce at the end.
- You can make this sauce ahead of time and refrigerate for up to 3 days—just reheat gently and add a splash of plant milk if it’s too thick.
- This sauce freezes beautifully! Make a double batch and freeze portions for quick weeknight meals.
- For a protein boost, add white beans or pan-fried tempeh cubes.
- If you prefer a completely smooth sauce, blend the pumpkin mixture before adding the apples.