It’s officially my favourite time of year. The knit sweaters have come out of hiding, the leaves are changing colours, and my pumpkin obsession is officially acceptable. Call me basic, but I am one happy gal.
To celebrate, this month I’ll be sharing exclusively pumpkin recipes. Let’s kick things off with a warm and comforting fall entree: creamy vegan pumpkin sage pasta!
Canned pumpkin puree (not to be confused with pumpkin pie filling) and light coconut milk make the base of this creamy pumpkin sage sauce. Using canned pumpkin makes this recipe come together quickly and easily. However, if canned pumpkin isn’t available where you live, you could always roast up some pumpkin and puree it yourself.
I hate to admit it, but pumpkin puree on its own doesn’t have much flavour. If I’m being completely honest, it tastes kind of gross. (Sorry to all the beautiful pumpkins out there. Still your #1 fan!). Thankfully, it’s easy to bring out the flavour with a few simple ingredients: sage, maple syrup, and a pinch of pumpkin pie spice. It may sound like a strange combination, but they work together to bring out that comforting and slightly sweet pumpkin taste we all know and love.
The sauce is quick and easy to whip up while the pasta is cooking, and doesn’t require a blender. Better yet, if you don’t feel like cooking pasta, this sauce would seriously make a great soup. When I made this, I considered not even adding noodles and having it as soup for dinner instead. I just couldn’t resist taste testing by the spoonful. But of course, I added in the pasta…because carbs!
To top it off, I added some fresh sage as garnish (as you can see in the first picture), which I do not recommend. Turns out, fresh raw sage has a very strong and overpowering taste that doesn’t go so well with the pasta…oops. If you want to garnish with extra sage, try frying the fresh sage leaves in a little bit of olive oil before adding them to the dish.
P.s. to all my fellow Canadians, have a very happy thanksgiving this weekend! I am so thankful for you. Thank you for taking the time to read this, and for supporting my love of plant-based eating.
Keep checking in throughout October for more delicious pumpkin recipes! xo
CREAMY VEGAN PUMPKIN SAGE PASTA (GF OPTION)
This fall pasta dish with a creamy sauce made from canned pumpkin and coconut milk is warm, comforting, savoury and sweet. It comes together in under 30 minutes, and can easily be made gluten-free by substituting gluten-free pasta for wheat pasta. Enjoy!
- 170 g pasta (use gluten-free pasta for gluten-free option)
- 1 Tbsp extra virgin olive oil
- 1 clove garlic, minced
- 1/2 tsp ground sage
- 3/4 cup pumpkin puree (not pumkin pie filling)
- 1/2 cup canned light coconut milk
- 2 tsp maple syrup
- 1/4 tsp salt
- generous pinch of pepper, to taste
- pinch of pumpkin pie spice
Boil water, and cook pasta according to package instructions.
Meanwhile, in a large pan, heat oil over low-medium heat. Add garlic and ground sage, stirring constantly until garlic starts to brown, or approximately 2 minutes. Remove from heat if garlic is browning too quickly or starting to burn.
Add pumpkin puree and coconut milk. Stir well.
Add maple syrup, salt, pepper and pumpkin pie spice. Continue heating over low-medium heat stirring frequently until heated through. Sauce should be thick but pourable. If it gets too thick, stir in more coconut milk one spoonful at a time.
Add drained cooked pasta to the sauce, and mix using a large spoon or tongs until pasta is evenly coated. Serve immediately. Enjoy!
- Nutritional information is approximate, and calculated using white fettuccine as the pasta.
Did you enjoy this recipe? Leave a comment, share it with your friends, and don’t forget to snap a picture for Instagram and tag #plantifuleating so I can see your creations!
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