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 fall in your mouth, and it’s the coziest, creamiest dish that comes together in under 30 minutes.
The best vegan pumpkin sage pasta you’ll ever have
This recipe is something I created at the start of 2020, yes, during the pandemic. So, the goal was to create pantry staple meals, and guess what stood out to me? Pumpkin puree and pasta.
It definitely wasn’t a time for any pumpkin dessert, so I went for the savory route. Straightaway, I created the most basic recipe, and it was really delicious. But I knew that later on, I would want to enhance it with better ingredients. Here we are, two years later, with the most delicious vegan pumpkin sage pasta recipe ever! Who knew you could make a delicious and easy meal with pumpkin and pasta?
Ingredient notes
Now, I didn’t stray too far from the original recipe. However, I did make a few changes and added a few more ingredients. Almost all these ingredients are pantry staples, aside from a few that you might need to get, but still fairly easy to find!
Pasta – You can use any noodles you prefer for this vegan pumpkin sage pasta, but I would go for rigatoni or penne because it holds more sauce inside.
Pumpkin – 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 not the same. The ingredients should only be pure pumpkin.
Nutmeg – Pumpkin and nutmeg is a great flavor combination that adds a warming flavor to the vegan pumpkin sage pasta.
Pecans – Adding pecans not only adds texture, but as you toast them on the pan, it leaves a beautifully warm and nutty flavor.
Sage – I love adding crispy sage to this dish, like the pecans it adds a delicious flavor to the dish.
How to cook vegan pumpkin sage pasta
Cook the pasta according to the package directions. Reserve a cup of pasta water before you drain it out.
In a large saute pan, heat oil and cook the sage and pecans until the sage leaves are crispy and the pecans are toasted. Carefully remove them from the pan and onto a paper towel to drain the excess oil.
Reduce the heat and saute the garlic and diced shallots. Add in the dried herbs and chili flakes and cook for about 30 seconds. Then add in the pumpkin puree, reserved pasta water, paprika, nutmeg, and salt and pepper.
Add the cooked pasta, and top it off with the crispy sage and toasted pecans, stir to combine. Serve and enjoy!
Hot tip
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!
Frequently Asked 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! Totally optional or omit if you have an allergy.
How many does this serve? About 3-4 people.
If you enjoyed this vegan pumpkin sage pasta recipe, check these out
If you tried this recipe let me know in the comments below! Don’t forget to follow me on Instagram @flouredframe for more delicious recipes. While you’re at it, don’t forget to tag me whenever you recreate my recipes! Happy cooking!
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Before starting, have all your ingredients measured, cut, diced, etc. This will keep the process go by quickly and smoothly.
Ingredients
Scale
227g (half a box) – Rigatoni
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
1 teaspoon chili flakes
1 cup – of pasta water
1 cup – pumpkin puree (make sure it is not pumpkin pie filling)
3 tablespoons – non-dairy milk
1 teaspoon – paprika
½ teaspoon – nutmeg
Salt and pepper to taste
Equipment:
Measuring spoon
Measuring cups
Chef’s knife
Chopping board
Large pot
Large saute pan
Colander
Instructions
Fill a large pot with water and add a couple of tablespoons of salt. Add in the pasta and cook according to the package directions. Reserve a cup of pasta water before you drain it out.
Meanwhile, heat up a large saute pan with 2 tablespoons of olive oil over medium heat. When your oil is ready, cook the sage leaves and pecans together. Cook until the sage leaves are crispy and the pecans are toasted. For 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. Try not to burn the seasoning or garlic.
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.
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.
