Homemade Pumpkin Pasta with Sage Butter Sauce (Vegan)

This Homemade Pumpkin Pasta is everything you’re looking for in a delicious fall pasta recipe. Fresh, al dente pasta made with pureed pumpkin and nutmeg, then coated in a homemade butter sauce infused with fresh sage leaves and garlic. Serve with vegan garlic bread for the ultimate comfort meal. 

Once pumpkin season hits, it’s only right to find as many ways as possible to enjoy the cozy winter squash. And after making Pumpkin Cream Horns, Vegan Pumpkin Pie, Fluffy Pumpkin Cinnamon Rolls, and Sweet Pumpkin Bread, what better way to use up the last of the can of pumpkin than to add it to a homemade pasta dough! 

With a few adaptations to our Authentic Vegan Pasta, we’ve created a fresh pumpkin pasta dish that’s going to be your pasta of choice all fall and winter long. All you need is a handful of ingredients.

Ingredients You’ll Need 

​For the Homemade Pasta

• 00 Flour: Also known as “doppio zero” flour, 00 flour is a super-finely milled Italian flour made specifically for homemade pasta and pizza dough. It has a significantly lower protein content compared to all-purpose flour and is super-finely milled to make extra soft, chewy pasta. 00 flour is usually sold in most grocery stores in the baking aisle, but if you’re unable to find it in stores near you, purchase it online on Amazon.
• Semolina Flour: In addition to 00 flour, you’ll need equal parts of Bob’s Red Mill semolina flour. It’s a coarse, high-protein flour made from durum wheat and helps make the perfect textured pasta dough.
• Just Egg: Homemade pasta is usually made with chicken eggs because eggs add richness, flavor, moisture, and protein to help bind the pasta dough together. In order to make this pasta vegan-friendly, we replaced the eggs using Just Egg and it works perfectly. 
• Pumpkin puree: For ease and convenience, the fresh pumpkin flavor comes from canned pumpkin puree. If you don’t have access to pumpkin puree, you can make your own Homemade Pumpkin Puree using sugar pie pumpkins or substitute butternut squash puree.
• Nutmeg: ​Warm, aromatic nutmeg adds the perfect coziness and depth of flavor. A little goes a long way! 

For the Garlic Sage Butter Sauce

• Vegan butter: The base of the creamy pumpkin pasta sauce is melted vegan butter. We usually opt for Country Crock Plant Butter Sticks, but we also like Earth Balance. Feel free to use your favorite dairy-free butter. 
• Fresh sage: This aromatic herb has a distinct flavor that’s slightly earthy, peppery, and reminiscent of eucalyptus. It’s the perfect herb to use in a fall-inspired pasta sauce as it creates a comforting, rich-flavored sauce. 
• Garlic: For the best garlicky flavor, use freshly minced garlic cloves. Garlic powder won’t have the same effect! 

Equipment Needed

• Pasta Machine (optional but really helpful!) or rolling pin (if using the by-hand method)
• Large bowl
• Fork (for mixing the dough)
• Large pot (for cooking the fresh pasta)
• Plastic wrap or reusable wrap
• Sharp knife (only needed if cutting by hand)

How to Make Homemade Pumpkin Pasta Dough

1. Start with room temperature Just Egg. About 30 minutes before starting this recipe, set the Just Egg or similar egg substitute on the kitchen counter to allow it to warm to room temperature. 
2. Whisk the dry ingredients together. In a large bowl, whisk the 00 flour and semolina flour until well combined. 
3. Add the wet ingredients. Form a well in the center of the flour mixture and add in the Just Egg, pumpkin puree, black pepper, and nutmeg.
4. Form a rough pasta dough. Using a fork, mix the wet ingredients into the flour until you can’t mix anymore. The pumpkin pasta dough mixture should be thick, chunky, and on the dry side.
5. Slowly add water. Using clean hands, add the warm water a tablespoon or two at a time, until a smooth pasta dough forms. 
6. Knead the pumpkin pasta dough. Turn the pasta dough out onto a clean, floured work surface. Knead the dough until the dough springs back when you poke it with your finger. 
7. Rest the dough for 15 minutes. Once the pasta dough is soft and pliable, form the dough into a smooth-shaped ball. Wrap it tightly in plastic wrap or reusable wrap, then let it rest at room temperature for 15 minutes. 

How to Roll Out Homemade Pumpkin Pasta with a Pasta Machine

1. Prep your work area. Once the pasta is rolled into thin long sheets, you will need a place to rest the pasta. We recommend flouring a clean work surface or lightly dusting a few lint-free linen kitchen towels and setting them aside for this purpose. 
2. Feed the dough through the rollers. Set your pasta machine selector to “0” and feed a portion of dough through the rollers. Repeat this process twice with the same piece of dough, then fold the ends of the dough inward, allowing the pasta to become a rectangular shape. Once the pasta is in a rectangular shape with sharp edges, feed it through the machine three more times to get it as thin as possible. If it begins to stick at all, dust the pumpkin pasta dough with additional flour. 
3. Adjust the thickness as needed. In most standard pasta machines, setting 0 or 1 is the thinnest setting and 9 or 10 is the thickest. You will need to adjust the thickness of your pasta depending on the type of pasta you are making. For example, when we make our Herbed Ricotta Ravioli, we like to use setting 7 and when we make fettuccine (like we did in this pumpkin pasta recipe), we like to use setting 5. Begin by running the pasta through on setting 1, then setting 2, and increasing until your desired consistency is reached. 
4. Cut the pasta. Lightly dust the pasta dough once more, add the cutting rollers onto the pasta machine, then feed the pasta through one last time to cut the pasta into your desired shape. 
5. Lightly dry the pasta. As you cut the pasta, set it aside on the dedicated floured work surface and let it dry out slightly (for about 30 minutes) before cooking. 

How to Roll Out Pasta by Hand

1. Roll the pumpkin pasta dough into one long piece. Flour a clean work surface, then roll the pasta dough into one long piece. 
2. Fold each end of the dough inward. Take both ends of the pasta dough and fold them inwards to meet each other. 
3. Roll out the dough again. Roll the dough into a large rectangle that is so thin you can see your hands through it. 
4. Cut the pasta. Lightly sprinkle the pumpkin pasta dough with flour, then cut the dough into your ideal shape. 
5. Set the pasta aside to dry out. Once the pasta is cut into your desired shape, let the pasta sit out for about 30 minutes until slightly dried out.

Cooking Instructions

1. Cook the pasta. Bring a large pot of water to a boil. Once the water boils, generously salt the water, then add in the fresh pumpkin pasta and cook for 2-4 minutes, depending on the pasta’s thickness (thinner pasta will take less time to cook and vice versa).
2. Drain the pasta. Cook the pasta until al dente, then drain, reserving 1/2-1 cup of pasta water. Then, add the al dente pasta back into the pot. 
3. Make the sage butter sauce. While the pasta cooks, prepare the sauce. Heat a medium or large skillet over medium heat. Once hot, add the vegan butter and heat until melted. Allow the butter to cook in the pan for 3-4 minutes, then add the sage and garlic and cook for 2-3 minutes, or until fragrant. Remove from the heat until the pasta is ready. 
4. Combine the sauce and pasta. Pour the sage butter sauce over top the freshly cooked pasta and gently toss until well coated. Add some of the reserved pasta water as needed to add body to the creamy sauce. 
5. Serve. Immediately serve your creamy vegan pumpkin pasta while warm with vegan parmesan cheese, red pepper flakes, and additional fresh herbs, or as desired. 

Serving Suggestions

We love serving this fresh pumpkin pasta as a delicious, hearty main during the fall season. It’s perfect for date nights, making with family, or even serving for holidays like Thanksgiving. It’s filling enough to enjoy on its own with a generous sprinkle of vegan parmesan cheese, but can also be topped with your favorite plant-based proteins. 

Serve it with your favorite simple side dish like Vegan Garlic Bread, Garlic Herb Dinner Rolls, Grilled Romaine, or a Brussels Sprouts Caesar Salad, and dig in! 

Storage Instructions

Once cooked, homemade pasta will keep in an airtight container in the refrigerator for up to 3 days. To prevent sticking, coat the pasta in the sage butter sauce or a drizzle of extra-virgin olive oil before storing. 

Additionally, fresh pasta dough can be refrigerated or frozen in advance until ready to use. To do so, form the pasta dough into a ball, flatten it into a disc, then wrap tightly using a few layers of plastic wrap. Refrigerate for up to 2 days or freeze for up to 1 month. 

More Savory Pumpkin Dishes You May Enjoy: 

Gluten Free

Instant Pot Pumpkin Chili

Appetizers and Sides

Savory Pumpkin Hand Pies (Easy + Vegan)

Dinner

4-Ingredient Pumpkin Gnocchi with Garlic and Sage Butter Sauce

Gluten Free

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

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!

Print