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    Home » Recipes » Lunch & Dinner

    Vegan Pumpkin Sage Pasta

    Published: Oct 19, 2022 · Modified: Nov 7, 2024 by Floured Frame · This post may contain affiliate links · Leave a Comment

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    This cozy bowl of vegan pumpkin sage pasta is becoming one of my favorite fall dishes. Made with a rich and creamy pumpkin sauce, crispy sage leaves, and toasted pecans! Every bite is a delight, and it's the coziest, creamiest dish that comes together in under 30 minutes.

    Jump to Recipe Print Recipe
    Two plates with vegan pumpkin sage pasta.

    So you want pumpkin but want something savory? Well, this pumpkin sage pasta is a weeknight-friendly meal! It's the ultimate Fall comfort food with a creamy texture and delicious flavors of pumpkin and sage. I originally wanted to create this recipe as part of a pantry staples series I never went through with. It was a simple but delicious recipe, but I wanted to enhance it. I added some crispy sage for flavor and toasted pecans for texture, making it a more hearty and wholesome meal!

    Pair this dish with my pumpkin bread rolls or a slice of maple bourbon pecan pie if you have a sweet tooth!

    Jump to:
    • ✨ Why You’ll Love This Recipe
    • ✏️ Ingredient Notes
    • 📝 Substitutions & Variations
    • 🍴 How to Make Vegan Pumpkin Sage Pasta
    • ⭐ Expert Tips
    • 💭 Common Questions
    • 🥣 Storage & Reheating
    • ❤️ More Recipes You'll Love
    • 📖 Recipe

    ✨ Why You’ll Love This Recipe

    • It’s rich and creamy and delicious.
    • It’s laced with crispy sage and toasted pecans.
    • It’ll be on your dinner table in under 30 minutes.
    Ingredients for vegan pumpkin sage pasta.

    ✏️ Ingredient Notes

    • Pasta - For this vegan pumpkin sage pasta, you can use any noodles you prefer, but I recommend rigatoni or penne because they hold more sauce.
    • Pumpkin Puree - The best brand I’ve used for any pumpkin recipe is Libby’s Pumpkin Puree. However, do not mistake this for pumpkin pie filling; they are different. The ingredients should only be pure pumpkin.
    • Nutmeg - Pumpkin and nutmeg are a great flavor combination that adds a warming flavor to the vegan pumpkin sage pasta.
    • Pecans - Adding pecans adds texture, and toasting them on the pan leaves them with a beautifully warm and nutty flavor.
    • Sage - I love adding crispy sage to this dish. Like the pecans, it adds a delicious flavor.

    See the recipe card below for a full list of ingredients and measurements.

    📝 Substitutions & Variations

    • Adding some protein can make this pumpkin pasta a little more hearty. Any faux meat will do, but I like the Impossible Meat Spicy Italian Sausage.
    • Have a nut allergy? Remove the pecans! This dish will still be just as delicious without it.
    • Add some vegan cheese for a cheesier pasta meal.

    This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

    🍴 How to Make Vegan Pumpkin Sage Pasta

    Top Tip: Use a food scale to weigh out the ingredients. That way, you'll only need one or two bowls, and you won't have to wash a bunch of measuring cups!

    Sage and pecans sauteed in a large pan.

    Step 1: Cook the pasta according to the package directions. Before draining the water, reserve a cup and a half of pasta water. Meanwhile, heat a large sauté pan with two tablespoons of olive oil over medium heat. When the oil is ready, add the sage leaves and pecans. Cook until the sage leaves are crispy, and the pecans are toasted. After about 5 minutes, carefully remove them from the pan and onto a paper towel to drain the excess oil.

    Garlic, shallots, and dried herbs cooking in the same pan.

    Step 2: Add the remaining two tablespoons of olive oil in the same pan. Reduce heat to medium-low and add the minced garlic and diced shallots. Cook until aromatic, for about 2-3 minutes, sauteing frequently. Next, add the dried parsley, dried oregano, and chili flakes. Cook for about 30 seconds, being careful not to burn the seasoning or garlic.

    Pumpkin puree and spices added to the pan.

    Step 3: To the pan, add the pumpkin puree, the reserved pasta water, paprika, nutmeg, salt, and pepper. Mix until thoroughly combined. Cook the sauce on low for about 3 minutes and turn off the heat.

    Pasta, crispy sage, and toasted pecans added to the sauce.

    Step 4: Add the cooked pasta to the pumpkin sauce and stir to combine. Top it off with the crispy sage and toasted pecans. Serve and enjoy!

    Pumpkin sage pasta served on a plate.

    ⭐ Expert Tips

    1. My best tip is to measure, cut, and dice all your ingredients before you start cooking. This approach will make the process quicker and smoother.
    2. Preparing your ingredients and workstation makes the cooking process go by smoothly and quickly. So don't skip this step!

    💭 Common Questions

    Can I make this gluten-free?

    Yes, use whatever gluten-free pasta you like.

    Do I need to add the pecans to the dish?

    Nope! Pecans are optional, but you can omit them if you have an allergy.

    Top view of pumpkin pasta, topped with crispy sage and toasted pecans.

    🥣 Storage & Reheating

    • How to Store Vegan Pumpkin Sage Pasta
      To store, let it cool completely. Then, place it in an airtight container and add the lid. Store in the refrigerator for 3-5 days or freeze for up to 3 months!
    • Reheating Instructions
      This pasta recipe reheats best in the microwave. Add a little water to the container, then microwave for about 1-3 minutes, depending on the serving size and microwave power, checking and stirring often.

    ❤️ More Recipes You'll Love

    • Vegan Pumpkin Bread Rolls
    • Mushroom Garlic Pasta
    • Vegan Marsala Pasta
    • Vegan Maple Bourbon Pecan Pie

    Did you try this recipe? Please leave a 5-star ⭐️ rating and comment below! Tag @flouredframe on Instagram & Facebook!

    📖 Recipe

    Vegan Pumpkin Sage Pasta

    Keisha
    This cozy bowl of vegan pumpkin sage pasta is becoming one of my favorite fall dishes. Made with a rich and creamy pumpkin sauce, crispy sage leaves, and toasted pecans! Every bite is a delight, and it's the coziest, creamiest dish that comes together in under 30 minutes.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Course Entree
    Cuisine American
    Servings 4 servings
    Calories 324 kcal

    Equipment

    • Measuring spoons
    • Measuring cups
    • Chef's knife
    • Chopping Board
    • Large pot
    • Large saute pan
    • Colander
    Pro TipIf a recipe calls for it, use a food scale to weigh ingredients in grams for the best results! Use the options below to toggle between cups or grams.

    Ingredients
     
     

    • 227 grams Rigatoni (half a box)
    • 2 tablespoons Salt (to flavor the water)
    • 4 tablespoons Olive oil (divided)
    • 10 Fresh sage leaves (chopped)
    • ⅓ cup Pecans (chopped)
    • 3-4 cloves Garlic (roughly minced)
    • 1 Shallot (roughly diced)
    • 1 teaspoon Dried parsley
    • 1 teaspoon Dried oregano
    • ½ teaspoon Chili flakes (add to your heat preference)
    • 1 cup Pumpkin puree (not pumpkin pie filling)
    • 3 tablespoons Dairy milk
    • 1 teaspoon Paprika
    • ½ teaspoon Nutmeg
    • Salt and pepper to taste
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    Instructions
     

    • Fill a large pot with water and add a couple of tablespoons of salt. Add the pasta and cook according to the package directions. Reserve a 1 ½ cup of pasta water before draining it.
    • Meanwhile, heat a large saute pan with 2 tablespoons of olive oil over medium heat. When the oil is ready, add the sage leaves and pecans. Cook until the sage leaves are crispy, and the pecans are toasted. After about 5 minutes, carefully remove them from the pan and onto a paper towel to drain the excess oil.
    • In the same pan, add the remaining 2 tablespoons of olive oil. Reduce heat to medium-low and add the minced garlic and diced shallots. Cook until aromatic, for about 2-3 minutes, sauteing frequently.
    • Next, add the dried parsley, dried oregano, and chili flakes. Cook for about 30 seconds, being careful not to burn the seasoning or garlic.
    • Add the pumpkin puree, the reserved pasta water, dairy-free milk, paprika, nutmeg, salt, and pepper to the pan. Mix until thoroughly combined. Cook the sauce on low for about 3 minutes, then turn off the heat.
    • Add the cooked pasta, crispy sage, and pecans to the sauce. Stir to combine. Serve and enjoy!

    Notes

    • The only tip that I have for you is before you start cooking, have all your ingredients measured, cut, diced, etc. This will keep the process go by quickly and smoothly. This is actually a French term, called mise en place (meez ahn plahs), meaning "putting in place" or "gathering". Having your ingredients and workstation prepared, makes the cooking process go by smoothly and quickly. So don't skip this step!
    • Can I make this gluten-free?
      Yes, use whatever gluten-free pasta you like.
    • Can I omit the pecans? 
      Yes! I personally like the taste and texture, but if you have an allergy to or dislike pecans, you can remove them.
    • What kind of pasta can I use?
      You can use any noodles you prefer for this recipe, but I would go for rigatoni or penne because it holds more sauce inside.
    Calories: 324kcalCarbohydrates: 52gProtein: 10gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 1mgSodium: 3682mgPotassium: 372mgFiber: 6gSugar: 5gVitamin A: 10463IUVitamin C: 4mgCalcium: 73mgIron: 2mg

    The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

    Tried this recipe?Leave a comment below & tag @flouredframe on social!

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