Vegan Pumpkin Pasta Recipe

If you crave a cozy, comforting meal that’s bursting with fall flavors yet completely plant-based, this Vegan Pumpkin Pasta is an absolute must-try. Imagine tender bow tie pasta drenched in a luscious, creamy pumpkin sauce infused with fresh sage and garlic, finished off with the delightful crunch of toasted pine nuts. This dish perfectly balances savory warmth and subtle sweetness, making it a beautiful centerpiece for any dinner table, whether you’re cooking for yourself or sharing with loved ones. It’s simple but so satisfying, and once you make this Vegan Pumpkin Pasta, it’s bound to become a favorite way to enjoy pasta night anytime pumpkin season calls your name.

Ingredients You’ll Need

Putting this Vegan Pumpkin Pasta together is a breeze because it relies on a handful of simple, wholesome ingredients that each play a key role in flavor and texture. From aromatic fresh sage to naturally sweet pumpkin puree and crunchy pine nuts, every component brings something special to the dish.

• 8 oz pasta: Bow tie pasta works wonderfully, but gluten-free is a great option for those who prefer it.
• ¼ cup pine nuts: Toasted for a toasty crunch and a subtle nutty flavor.
• 2 tablespoons olive oil: The perfect base to gently sauté onions and garlic, carrying the flavors beautifully.
• ½ medium onion, chopped: Adds sweetness and depth to the sauce when cooked down.
• 3 cloves garlic, finely minced: Gives the sauce a fragrant, savory kick.
• 1 tablespoon fresh sage: Fresh herbs bring an earthy brightness that complements pumpkin perfectly.
• 1 ½ cups pumpkin puree: Use canned pumpkin (not pie filling) for creamy texture and vibrant color.
• ½ cup vegetable broth: Adds savory depth and thins the sauce just enough for silky coating on the pasta.
• ½ cup plant-based milk: A neutral flavor almond or oat milk works best to keep it creamy without overpowering the pumpkin.
• 1 teaspoon salt: Essential for balancing the natural sweetness of the pumpkin and elevating all flavors.
• ¼ teaspoon pepper: Just a pinch to bring subtle warmth and enhance the spice profile.

How to Make Vegan Pumpkin Pasta

Step 1: Cook Your Pasta

First, bring a medium pot of salted water to a boil and add your bow tie pasta. Cook it until it is al dente, usually about 7 to 10 minutes. Perfectly cooked pasta sets the foundation for the entire dish, so keep an eye on the texture to avoid overcooking. Then, drain and set it aside while you prepare that dreamy pumpkin sauce.

Step 2: Toast the Pine Nuts

To add a wonderful crunch and nuttiness, toast the pine nuts either in a dry skillet over medium heat or by placing them on a baking dish and roasting in a 350°F oven for 7 to 10 minutes. Watch closely—they should be golden brown but not burnt. Once toasted, set them aside to cool and prepare to sprinkle them as a delightful topping.

Step 3: Sauté Onion and Garlic

Warm the olive oil in a large pan over medium heat and add the chopped onion. Sauté it gently for about 7 to 10 minutes until translucent and fragrant. Then add the finely minced garlic and cook for another 30 seconds to release its lovely aroma without letting it brown or burn.

Step 4: Simmer the Pumpkin Sauce

Turn the heat down to low and stir in fresh sage, vegetable broth, pumpkin puree, and plant-based milk. Let the sauce simmer gently for 7 minutes to meld all those flavors together into a creamy, velvety sauce. Season it well with salt and pepper, tasting as you go to make sure it hits a harmonious balance that’s not too sweet.

Step 5: Combine Pasta and Sauce

Finally, add the drained pasta directly into the pumpkin sauce and toss everything together until the noodles are fully coated in that luscious creamy goodness. Serve immediately for the best texture and flavor.

Step 6: Garnish and Serve

Divide the Vegan Pumpkin Pasta into serving bowls and generously sprinkle with the toasted pine nuts for a delightful contrast in texture. This step transforms a simple pasta dish into a truly memorable meal.

How to Serve Vegan Pumpkin Pasta

Garnishes

Beyond toasted pine nuts, you can garnish your Vegan Pumpkin Pasta with freshly ground black pepper, a drizzle of high-quality extra virgin olive oil, or even a handful of nutritional yeast for a cheesy, umami touch. Fresh sage leaves or a sprinkle of chili flakes add an extra punch if you like things a little spicy.

Side Dishes

This pasta pairs marvelously with crisp green salads featuring tangy vinaigrettes to cut through the richness of the sauce. Roasted seasonal vegetables or garlic bread made with vegan butter are also wonderful companions that round out the meal.

Creative Ways to Present

Try serving the pasta in rustic shallow bowls to showcase its beautiful autumnal colors. For dinner parties, consider plating individual portions sprinkled artfully with pine nuts and microgreens. Using edible flowers or delicate herb sprigs can elevate the presentation to something truly special.

Make Ahead and Storage

Storing Leftovers

Let any leftover Vegan Pumpkin Pasta cool completely before sealing it in an airtight container. Stored in the refrigerator, it will keep well for one to two days. Keep in mind that the pasta will continue absorbing sauce over time, so it might be a touch softer the next day.

Freezing

While the pumpkin sage sauce freezes beautifully for up to three months when stored in freezer-safe containers or bags, the cooked pasta itself doesn’t fare as well frozen—it tends to get mushy once thawed and reheated. For best results, freeze the sauce separately and cook fresh pasta when you’re ready to eat.

Reheating

Gently reheat the pasta on the stovetop over medium heat with a splash of plant-based milk to loosen the sauce and restore its creamy texture. Stir frequently to heat evenly and prevent sticking. Avoid the microwave if possible, as it can dry out the sauce and make the texture less enjoyable.

FAQs

Can I use other types of pasta for this recipe?

Absolutely! While bow tie pasta is lovely, feel free to swap in penne, fusilli, or even gluten-free pasta to suit your preferences. Just be sure to cook it to al dente for the best texture.

What if I don’t have fresh sage? Can I use dried?

Yes, dried sage or even dried thyme works well. Use about a third of the amount called for fresh—about ⅓ teaspoon dried—to keep the flavor balanced without overpowering the sauce.

Is canned pumpkin the same as pumpkin pie filling?

No, it’s important to use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices that can alter the flavor of your pasta sauce. Look for plain canned pumpkin labeled ‘100% pumpkin.’

Can I add protein to this Vegan Pumpkin Pasta?

Definitely! Adding cooked chickpeas, vegan sausage, or sautéed mushrooms can boost protein and make the dish more hearty while keeping the plant-based essence intact.

How can I make the sauce creamier without dairy?

Using a full-fat plant-based milk like oat or almond milk helps achieve creaminess, but you can also blend in some soaked cashews or a spoonful of vegan cream cheese for an extra silky texture.

Final Thoughts

This Vegan Pumpkin Pasta is truly a celebration of simple ingredients coming together to create something comforting, flavorful, and beautifully satisfying. Whether it’s a chilly fall evening or any day you crave that cozy, creamy vibe, I wholeheartedly encourage you to give this recipe a try. Once you experience how easy it is to make and how incredible it tastes, it will surely become one of your go-to plant-based meals. Happy cooking and enjoy every bite!

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