Description
This creamy pumpkin pasta is a cozy, comforting vegan dish perfect for fall. Featuring a rich, smooth pumpkin-tofu sauce infused with fresh sage and warming spices, it’s a wholesome, dairy-free meal that comes together in under 30 minutes. Ideal for anyone seeking a satisfying, plant-based pasta dish with robust flavors and a luscious texture.
Ingredients
Scale
Sauce Ingredients
- 2 tablespoons of olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 5 leaves of fresh sage, minced
- 1 (15 ounce) can of pumpkin purée
- 16 ounce package of silken tofu
- ½ cup of vegetable broth
- 1 cup of plant-based milk
- 1 teaspoon of Italian seasoning
- ½ teaspoon of cumin
- ½ teaspoon of paprika
- Salt and pepper to taste
- Juice of ½ lemon
Pasta and Garnish
- 1 pound of pasta (gluten-free if desired)
- Fresh parsley, chopped for garnish
- Roasted or raw pepitas for topping
Instructions
- Sauté Aromatics: Heat olive oil over medium-high heat in a large pot. Add chopped onion and minced garlic, cooking until lightly browned and fragrant. Then turn off heat, add minced sage leaves, and stir constantly for 20 seconds to release their flavor.
- Blend Pumpkin Sauce: Transfer the onion mixture to a blender. Add silken tofu and pumpkin purée, blending until completely smooth to create a creamy base.
- Simmer Sauce: Return the blended sauce to the pot. Stir in vegetable broth, plant-based milk, Italian seasoning, cumin, paprika, salt, and pepper. Cook over medium-low heat, covered, for 10 minutes, allowing flavors to meld. Add lemon juice, mix well, cover again, and cook for an additional 5 minutes. Taste and adjust seasoning as needed.
- Cook Pasta: While the sauce is simmering, boil pasta according to package instructions until al dente. Drain well.
- Serve: Plate the cooked pasta and generously top with the creamy pumpkin sauce. Garnish with chopped fresh parsley and your choice of roasted or raw pepitas for texture and added flavor.
Notes
- This recipe comes together in under 30 minutes, making it a quick yet comforting fall meal.
- It’s naturally vegan, dairy-free, and can easily be made gluten-free by choosing gluten-free pasta.
- For an oil-free version, omit the olive oil or replace with a splash of vegetable broth when sautéing.
- Fresh sage can be substituted with dried sage if fresh is not available, but reduce the quantity to about 1 teaspoon.
- Leftovers store well in the fridge for up to 3 days and can be reheated gently on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 610 kcal
- Sugar: 10 g
- Sodium: 229 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 101 g
- Fiber: 8 g
- Protein: 22 g
- Cholesterol: 0 mg
