Creamy Pumpkin Pasta with Fried Sage (Vegan + Gluten-free Option)

October 8, 2017

Entree

By: Chris Petrellese 

This creamy pumpkin pasta is the perfect comforting Fall meal. It’s loaded with flavor, simple to make and will be ready in less than an hour! It’s the perfect dish to share with friends and family, everyone is going to love it!

Close up shot of Vegan Pumpkin Pasta White Bowl

Autumn is my absolute favorite season. From the tastes to the smells, and everything in between, this time of year makes me feel all warm and fuzzy inside.

Ingredients for Vegan Pumpkin Pasta on a Wooden Board

There is something so bold and beautiful about including fresh herbs in a recipe. The flavor enhancement and magical aroma can truly bring a meal to life. With the addition of fresh thyme in the sauce and the perfectly crisp fried sage to top the pasta, your taste buds are sure to be buzzing bite after bite.

Creamy Pumpkin Pasta Fried Sage

Here’s What You Need:

  • Pasta – We used medium shells for this recipe, but you can use any type of pasta that you prefer or have on hand.
  • Garlic and Onion – Two of our favorite ingredients that add the perfect flavor and aroma to our sauce.
  • Vegetable Broth – You can use store-bought or homemade. If using homemade we have a recipe here for you to try.
  • Pumpkin Puree – Canned pumpkin works great for this recipe. If you want to use fresh, you can always roast a sugar pumpkin and puree it on your own. If you don’t have access to either, you can always roast and puree a butternut squash or similar variety.
  • Cauliflower – This will be used to make our sauce nice and creamy. We steamed ours beforehand to make it nice and soft. If you’re looking for a swap, you can also use potatoes in place of them.
  • Cashews – Another creamy element of our pumpkin sauce. If you are in a pinch and haven’t soaked your cashews overnight, you can do a quick soak with boiling water for about 10-15 minutes. If you don’t have cashews or have a nut allergy, you can also swap them for raw sunflower seeds.
  • Herbs & Spices – Fresh sage and thyme are the keys to making the flavor of this recipe pop. If you aren’t able to use fresh herbs, you can use dry with a 1 tablespoon for every teaspoon of fresh ratio.

What About Non-Food Items?

  • High-Speed Blender – This is used to make the pumpkin sauce. A high-speed blender will make everything smooth and creamy.
  • Colander – We just got a new stainless steel colander and we love it! Perfect for straining pasta, cleaning rice before cooking it, defrosting frozen veggies, etc.
  • Deep Pan / Pot – We love using our Our Place pan to sautee veggies and mix pasta through sauce. If you only have shallow frying pans, a medium-sized pot works well for this recipe.
Close up of vegan Pumpkin Pasta

If you like this recipe, you may also like: 

Creamy Pumpkin Pasta Fried Sage in Our Place Pan

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

 

Creamy Vegan Pumpkin Pasta w/ Fried Sage {vegan + gluten-free option} sweetsimplevegan.com
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Creamy Pumpkin Pasta Fried Sage

Creamy Pumpkin Pasta with Fried Sage (Vegan + Gluten-free Option)


  • Author: Chris @ Sweet Simple Vegan
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Diet: Vegan

Description

This creamy pumpkin pasta is the perfect comforting Fall meal. It’s loaded with flavor, simple to make and will be ready in less than an hour! It’s the perfect dish to share with friends and family, everyone is going to love it!


Ingredients

  • 1 cup steamed cauliflower
  • 1/2 cup raw cashews
  • Boiling hot water (to soak the cashews)
  • 16 oz. pasta of choice (we used medium shells; opt for gluten-free as needed)
  • 2 tablespoons cooking oil or vegan butter
  • 5 garlic cloves, minced
  • 1/2 cup white onion
  • 2 cups vegetable broth
  • 1 cup pumpkin puree
  • 1/4 cup nutritional yeast
  • 1 teaspoon fresh sage
  • 1 teaspoon fresh thyme
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper

Fried Sage

  • About 1015 small sage leaves
  • 1 tablespoon vegan butter

Additional Toppings (Optional)


Instructions

  1. If you haven’t already, steam the cauliflower until fork tender. While that cooks, add the cashews to a small bowl or pot and pour over boiling hot water. Allow the cashews to soak for 20  minutes to soften and then drain. Set both aside for later.
  2. Prepare the pasta according to the packaging instructions.
  3. In a large pan over medium heat, add in 2 tablespoons of cooking oil or vegan butter along with the onions and garlic. Sauté until fragrant and the onions are translucent, about 3-4 minutes.
  4. Once cooked, transfer them into a high-speed blender, along with the soaked cashews,  steamed cauliflower, vegetable broth, pumpkin puree, nutritional yeast, fresh sage, fresh thyme, salt and black pepper. Blend until smooth and set aside.
  5. Line a small plate with paper towel. In the same pan, prepare the fried sage. Over medium heat, add in the vegan butter and allow it to melt and warm through. Add in the sage leaves and sizzle until crispy and fragrant, about 1 to 3 minutes. Remove the sage and transfer it onto the paper towel lined plate to cool and drain off excess oil. Leave the sage butter in the pan.
  6. Pour the cooked pasta into the pan along with the sauce and mix until uniform. 
  7. Serve the pasta topped with the fried sage and any other toppings of choice. Enjoy!

Notes

  • Nutrition facts take into consideration the addition of the fried sage.
  • Category: Entree
  • Method: Stovetop

Keywords: entree, lunch, dinner, fall, autumn, pumpkin, pasta, creamy, cashew, alfredo

Nutrition facts label provided by Nutri Fox.

Disclaimer: This is not a sponsored post. However, this page may contain affiliate links, thank you for supporting Sweet Simple Vegan!

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Recipe rating

  1. Marina says:

    Oh my goodness Jasmine!!! I just bought a pumpkin and I was literally about to make a super simple recipe. This looks so amazing – I love the cauliflower addition – didn’t plan on that but it sounds perfect. Yum yum yum!

  2. Dreena says:

    Beautiful way to elevate mac! Sage is such an underused herb, I don’t use it often enough myself. Whole dish looks amazing!

  3. Ooooh YES!!! Fried sage, are you serious?! That sounds ah-maz-ing!!! Totally trying that, and I love pumpkin pasta! 😀

  4. You’ve reminded me I need to make a batch of my own pumpkin pasta recipe! So good!

  5. Lindsey says:

    Hi, This looks so delicious! I have almost everything except raw cashews. Do you think pine nuts would work at all (already have some and trying to save $$$). Or would that be totally weird? Any other cashew substitutes? Thank you 🙂

    • Hi Lindsey! I have not attempted this recipe without the cashews, so I am unsure as to if that would blend well to be creamy. I would try subbing in more cauliflower as well as tahini if that is available to you!

  6. Cassie says:

    I think of this pasta as macaroni and cheese with a full-blown Hollywood makeover! LOL! Anyways, this is such a beautiful recipe. I love the inclusion of fried sage!

  7. Christy Donahue says:

    This was seriously good and incredibly easy! My 11 year old son was doing a “7 Day Vegan Challenge” that he started “just because”. I have gone vegan here and there to help my arthritis, so I had some ideas on how to do it. This was so good that I think it will make our regular line up for everyone in the house. Thank you so much! I appreciate all the testing and refinement that goes in to these recipes!

  8. Katie says:

    yummmy, this is so good! Loved making it, and will definitely make again – surprisingly not too hard or time consuming compared to other vegan sauce recipes. I doubled the sauce because I had to use up pumpkin – anything else you could use the sauce with? Soup base?

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