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Savory Vegan Pumpkin Pasta

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.
Course Pasta
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 493kcal


  • Large Saute Pan
  • Large Pot



  • 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.


Serving: 1cup | Calories: 493kcal | Carbohydrates: 60g | Protein: 12g | Fat: 23g | Saturated Fat: 19g | Sodium: 200mg | Potassium: 686mg | Fiber: 6g | Sugar: 7g | Vitamin A: 17694IU | Vitamin C: 8mg | Calcium: 81mg | Iron: 6mg