Vegan Pumpkin Sage Pasta
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!
Servings: 4
Ingredients
- 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
Instructions
- Bring a large pot of water to a boil and salt it. Cook the pasta making sure it's not quite al dente (so about 1 minute less than the cooking time, because you'll be combining in pan with the sauce and heating together and it will cook a little more).
- While the pasta is cooking, prep the pumpkin sauce.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until the onions have become translucent and have totally softened, 5 to 8 minutes.
- Add the wine (water, if you’re not using wine), cinnamon, nutmeg, and simmer until it reduces (about 3-5 minutes). Stir in the pumpkin puree and add in the milk. Stir to combine. Check seasoning, and add some more salt and pepper, if needed.
- When pasta is cooked reserve some of the pasta water (1/2 cup is good), drain well and immediately add the pasta to the pan with pumpkin sauce. On medium heat, give it a nice stir to combine it all together. If it’s too thick, loosen it with a little bit of the reserved pasta water and stir it all together.
- Spoon it out onto plates. Add some more crushed black pepper (if you like). Sprinkle on the chopped fresh sage. Enjoy!
Notes
Pumpkin: I used canned pumpkin (not pumpkin pie filling). You could make this with your own homemade pumpkin puree.
Spices: Adjust them to your taste. I add the spice and taste and then always end up adding another dash of cinnamon or nutmeg or both. I like mine to have more of the spice flavor, so adjust yours to your taste.
Milk: I used unsweetened almond milk. You could use whatever nut milk you like or use heavy cream or regular whole milk (if you’re not vegan or dairy-free).
Sage: The pasta really comes together with the fresh sage. IF you can’t get your hands on any, make it with some fresh thyme. If everyone likes the fresh sage, stir it into the sauce before combining with the pasta. If not everyone enjoys it, sprinkle it on the plates for those that like it. Serve: Enjoy this pasta as soon as it cooks. The sauce will not stay creamy as it cools down.
Spices: Adjust them to your taste. I add the spice and taste and then always end up adding another dash of cinnamon or nutmeg or both. I like mine to have more of the spice flavor, so adjust yours to your taste.
Milk: I used unsweetened almond milk. You could use whatever nut milk you like or use heavy cream or regular whole milk (if you’re not vegan or dairy-free).
Sage: The pasta really comes together with the fresh sage. IF you can’t get your hands on any, make it with some fresh thyme. If everyone likes the fresh sage, stir it into the sauce before combining with the pasta. If not everyone enjoys it, sprinkle it on the plates for those that like it. Serve: Enjoy this pasta as soon as it cooks. The sauce will not stay creamy as it cools down.