This savory vegan pumpkin pasta is a fall-inspired cozy meal that you can make tonight for dinner in just 20 minutes! Fresh sage leaves, pumpkin puree, and a creamy coconut base give this pasta a decadent flavor that's sure to please everyone!Vegan, gluten-free, and oil-free.
In a large pan, saute a small diced red onion in 2-3 tbsp of low-sodium vegetable broth over medium heat, until translucent and all the liquid has been absorbed.
While the onions are sauteing, boil water in a separate pot and cook the noodles. The noodles should be done cooking around the same time that the sauce is done cooking.
Deglaze the pan with ½ cup of white wine (I used pinot grigio) and let it cook for a few minutes until most of it has cooked down.
Add the minced garlic, ¼ tsp ground cinnamon, ⅛ tsp ground nutmeg, 2 tbsp nutritional yeast, 1 tbsp fresh sage, a pinch of cayenne pepper, ¼ tsp salt, and ¼ tsp black pepper. Stir and let the flavors meld for 1 minute.
Add the canned coconut milk and pumpkin puree to the pan and stir to combine. Reduce the heat to medium-low and let the sauce heat up for about 5 minutes, stirring occasionally.
Drain the noodles and add them to the pan with the pumpkin pasta sauce. Toss to combine and garnish with roughly chopped fresh sage.
Use noodles that will catch the vegan pumpkin sauce in its ridges, like bowtie, orecchiette, cavatappi, or shells.
Make sure to use pumpkin puree, not pumpkin pie filling. They're not the same.
Use fresh sage if possible because it really adds a lot of flavor to this recipe. If you can't use fresh sage leaves, dried sage will work too. Roughly, 1 tbsp of fresh sage = 1 tsp of dried sage.
This recipe makes a lot of pumpkin sauce. I like my pasta to be really saucy, so I only made 8oz of pasta to go with it. You can use a 1lb package of pasta but it will be a little bit drier.
Store leftover pumpkin sauce in an airtight container for 4-5 days or freeze it for a future meal.