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Creamy Pumpkin Sage Pasta


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!

Total Time 30 minutes
Servings 2 servings
Calories 448 kcal


  • 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


  1. Boil water, and cook pasta according to package instructions.

  2. 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.

  3. Add pumpkin puree and coconut milk. Stir well.

  4. 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.

  5. 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.