Easy Vegan Pumpkin Pasta Sauce with Sage

– 1 pound penne pasta – 1 Tablespoon extra-virgin olive oil or mild flavored oil you like – 2 Tablespoons margarine I used Earth Balance, use butter if you’re not vegan/dairy-free – 1 small onion minced (I used purple. Sweet, or white onion or shallot works fine) – 1 teaspoon sea salt – ½ teaspoon crushed black pepper – 1 cup pumpkin puree – ¼ teaspoon ground cinnamon – ¼ teaspoon ground nutmeg – ¼ cup white wine – 1 cup milk I used almond milk – 2 Tablespoon fresh sage chopped

Cook Time: 10 min


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prep Time

10 mins


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This creamy Vegan Pumpkin Sage Pasta recipe is total Fall deliciousness! With pumpkin puree and warm Fall spices like cinnamon and nutmeg, and also fresh sage, this is total comfort and cozy in every bite! Best part is it is ready in less than 30 minutes!

How to thicken the pumpkin and sage sauce You could add a tablespoon of flour to the sauce and whisk it together while you’re making it. Or in a small bowl, add a tablespoon of cornstarch and a tablespoon of water. Whisk together and add to the sauce. If it seems too thick while it’s cooking up, add a bit more milk (I used unsweetened almond milk) to loosen and thin it out a little.

Here’s why I LOVE this recipe: – Super creamy and healthy: This sauce really creamy and dairy-free! It’s made with pumpkin puree and nut milk (I used unsweetened almond milk). – Comfort of Fall: Just one bite brings you all Fall flavors you love. Coziness on a plate! – Ready in less than 30 minutes: This pasta dish is pretty quick to make! The sauce takes about 20 minutes to cook up. You can make the pasta while the sauce finishes coming together. Perfect for a busy weeknight!


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