Name: Creamy Pumpkin & Sage Pasta (Vegan)
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 1 tablespoon coconut oil; 1/2 a yellow onion (, chopped (about 3/4 cup)); 3 cloves garlic (, minced); 1 cup pumpkin puree; 2 sprigs fresh sage leaves; 1 cup unsweetened almond milk; 1/4 cup nutritional yeast; 1 teaspoon fine sea salt; Pasta (, or veggies, of choice)

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This creamy pasta is the perfect addition to your Fall menu.

Featuring pumpkin puree and fresh sage, this seasonal dish offers an unexpected twist on traditional pasta sauce.

Since I usually associate pumpkin with sweet and spicy baked goods, I was a bit hesitant to use it in a savory meal, but when it’s blended with sauteed onions, almond milk, and spices, it’s transformed into a surprisingly rich and creamy sauce that pairs perfectly with your favorite pasta or cooked vegetables. Our “pasta” of choice is spaghetti squash noodles, but even with traditional pasta, this would make a perfectly combined meal that’s easy to digest.

This savory pumpkin dish has already become a favorite in our house, so I hope you and your family enjoy it as much as we do!

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Creamy Pumpkin & Sage Pasta (Vegan)
Makes about 2 cups of sauce

Adapted from this recipe

Ingredients:

1 tablespoon coconut oil
1/2 a yellow onion, chopped (about 3/4 cup)
3 cloves garlic, minced
1 cup pumpkin puree
2 sprigs fresh sage leaves
1 cup unsweetened almond milk
1/4 cup nutritional yeast
1 teaspoon fine sea salt

Pasta or spaghetti squash, for serving

Directions:

If baking a spaghetti squash, preheat your oven to 400F. Slice the squash in half, scoop out the seeds in the center, and place cut-side down on a lined baking sheet. Roast at 400F for 30-45 minutes, until the shell can be easily pierced with a fork. If using traditional noodles, make the sauce first, then cook the pasta according to the directions on the package.

For the sauce, melt the coconut oil in a skillet over medium heat, and saute the onions and garlic for about 5 minutes, until tender. Transfer the onions and garlic to a blender or food processor, and add in the pumpkin puree, almond milk, sage leaves, nutritional yeast and salt.

Blend until the sauce is smooth and creamy, and adjust seasonings to taste. When your pasta is ready, transfer it to the skillet, heated again over medium heat, and smother it in the pumpkin sauce. Stir to combine, heating thoroughly, and season again, to taste. (I added more salt to balance out the sweet spaghetti squash noodles.)

Serve piping hot, and garnish with additional nutritional yeast and fresh sage.

Creamy Pumpkin & Sage Pasta (Vegan)

4.80 from 10 votes

Featuring pumpkin puree and fresh sage, this seasonal dish is an unexpected twist on traditional pasta dishes.

prep30 mins cook10 mins total40 mins

Servings:2

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Ingredients

1 tablespoon coconut oil
1/2 a yellow onion , chopped (about 3/4 cup)
3 cloves garlic , minced
1 cup pumpkin puree
2 sprigs fresh sage leaves
1 cup unsweetened almond milk
1/4 cup nutritional yeast
1 teaspoon fine sea salt
Pasta , or veggies, of choice

Instructions

If baking a spaghetti squash, preheat your oven to 400F. Slice the squash in half, scoop out the seeds in the center, and place cut-side down on a lined baking sheet. Roast at 400F for 30-45 minutes, until the shell can be easily pierced with a fork. If using traditional noodles, make the sauce first, then cook the pasta according to the directions on the package.
For the sauce, melt the coconut oil in a skillet over medium heat, and saute the onions and garlic for about 5 minutes, until tender.
Transfer the onions and garlic to a blender or food processor, and add in the pumpkin puree, almond milk, sage leaves, nutritional yeast and salt.
Blend until the sauce is smooth and creamy, and adjust seasonings to taste.
When your pasta is ready, transfer it to the skillet, heated again over medium heat, and smother it in the pumpkin sauce. Stir to combine, heating thoroughly, and season again, to taste. (I added more salt to balance out the sweet spaghetti squash noodles.)
Serve piping hot, and garnish with additional nutritional yeast and fresh sage.

Nutrition

Author: Megan Gilmore

Course: Main Course

Cuisine: American

Keyword: dairy free, paleo, pasta, pumpkin, vegan

Per Serving: Calories: 183, Fat: 8g, Carbohydrates: 18g, Fiber: 7g, Protein: 8g

Store any leftover sauce in a sealed container in the fridge for up to 3 days.

Enjoy!

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For those of you joining in on the “I Quit Sugar” challenge, what are your favorite savory Fall dishes? Let’s share ideas in the comments section, to keep everyone inspired and motivated!