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Home » Dinner » One Pot Creamy Pumpkin Sage Pasta

One Pot Creamy Pumpkin Sage Pasta

October 27, 2017 By Shannon @ Yup, it's Vegan 25 Comments

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This one pot creamy pumpkin sage pasta is the best thing I have made this entire fall. Any of you who love my creamy garlic pasta will LOVE this recipe too. Everyone else, you will also love this. Trust. Naturally vegan and dairy-free without any weird ingredients. Just pasta deliciousness!

Serving of creamy pumpkin bowtie pasta on a ceramic plate, with a decorative fork and garnished with chives and walnuts

I feel like the yearly onslaught of food blog pumpkin recipes is such a truism that even stating that I’m “not that into pumpkin” is cliched at this point. So I’m going to skip any further intro about pumpkin trends and just get to the recipe!

Like last year’s pumpkin garlic knots, this creamy pumpkin pasta is a showcase of how beautifully pumpkin can play with savory flavors.

Creamy orange pumpkin pasta being stirred in the pan with a black slotted spoon. Flecks of chives and tomato are visible in the sauce.

To play against the subtle sweetness of the pumpkin I added some fresh cherry tomatoes and dry white wine to this vegan pumpkin pasta. Back when I developed this recipe it was still tomato season and the tomatoes were a lovely gift from my coworker’s garden. I realize that now a lot of you probably can’t get fresh tomatoes. Go ahead and used canned, just reduce the amount a little bit.

A forkful of one pot creamy vegan pumpkin pasta on a ceramic plate with a wooden cutting board in the background.

Another nice thing about preparing creamy pumpkin pasta using the one pot method is that the sauce comes out TRULY creamy. I see a lot of vegan cashew-based versions of this dish and I just don’t think there’s any comparing to the creaminess produced by cooking the sauce and pasta together. This sauce coats the pasta perfectly and is a lot lower fat, no cashews required!

Overhead view of creamy pumpkin pasta in a steel skillet with fresh herbs and toasted walnuts.

Despite being fairly healthy, and pretty darn cheap and lazy, my one pot vegan pumpkin pasta is a gourmet-tasting dish that I’m confident you will love!

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4.88 from 16 votes

One Pot Creamy Pumpkin Sage Pasta

This creamy vegan pasta is infused with flavors of pumpkin, garlic, white wine, shallot, and fresh sage for a healthy but decadent-tasting fall treat. Everything cooks together in one pan, including the pasta!
Course dinner, pasta
Cuisine dairy-free, Italian, refined sugar-free, soy-free, vegan, vegetarian
Keyword one pot pumpkin pasta, vegan pumpkin sage pasta
Prep Time 10 minutes minutes
Cook Time 35 minutes minutes
Total Time 45 minutes minutes
Servings 4 servings
Calories 460kcal
Author Yup, it's Vegan

Ingredients

  • 1 tbsp olive oil
  • 4 cloves garlic minced
  • 1 large shallot diced
  • 3 tbsp chopped fresh sage
  • 1/8 tsp ground black pepper
  • 1/4 tsp red pepper flakes
  • 1/2 cup diced cherry tomatoes (or use 1/4 cup canned diced tomatoes)
  • 1/2 cup dry white wine
  • 1 and 1/4 cups low-sodium vegetable broth
  • 1 and 1/2 cups plain, unsweetened non-dairy milk
  • 3/4 cup unsweetened pumpkin puree
  • 1 tsp salt plus more to taste (reduce if using a salty broth)
  • 8 oz. dry pasta
  • 1/2 cup chopped toasted walnuts
  • chopped fresh chives (optional, for serving)

Instructions

  • Heat the olive oil in a large skillet over medium heat. (The wider the skillet, the better). Add the garlic and shallot to the pan along with a sprinkle of salt, and stir. Cook for about 2 minutes, stirring occasionally, or until the garlic is softened and the shallot is turning translucent; avoid browning.
  • Add the chopped sage, black pepper, and red pepper flakes to the pan, and cook for 1 minute more, until fragrant. Add the cherry tomatoes, stir well, and cook for another 3-4 minutes or until the tomatoes are starting to break down a little bit. Stir in the white wine and cook for 2 minutes.
  • Add the vegetable broth, nondairy milk, pumpkin puree, and salt, and stir. Add the dry pasta and stir it around to submerge it under the liquid.
  • Bring the mixture to a boil, then reduce to a simmer. Stir occasionally, gently separating any pasta that starts to stick together. Cook for about 20 minutes, or until the sauce has thickened onto the pasta and the texture is to your liking. If too much of the liquid is cooking off, reduce the heat a little bit, and add more nondairy milk.
  • Adjust the seasoning to taste, and serve topped with toasted walnuts, and fresh chives or other fresh herbs if desired (crispy fried sage could also be a nice addition!). Best served immediately, but leftovers will keep for 3-5 days in the fridge (cool completely to room temperature before boxing up and refrigerating).

Video

Notes

For more tips and tricks about one pot pasta cooking, and how to play around with the flavors in this dish, check out my original one pot creamy garlic pasta.

Nutrition

Serving: 1fourth recipe | Calories: 460kcal | Carbohydrates: 54g | Protein: 17g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 630mg | Potassium: 416mg | Fiber: 11g | Sugar: 6g | Vitamin A: 4200IU | Vitamin C: 8.3mg | Calcium: 60mg | Iron: 1.6mg

Filed Under: Autumn, Dinner Tagged With: italian-inspired, one pot, pasta, refined sugar-free, soy-free, sweetener-free, thanksgiving, winter squash

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Comments

  1. Ellen says

    August 11, 2021 at 21:00

    3 stars
    Followed the recipe exactly. It was ok, but a little bland. I don’t think I’ll make it again. Got some fresh sage in from a CSA and I’ll be looking for other recipes to use it up.

    Reply
  2. Carie says

    January 20, 2021 at 22:34

    5 stars
    OMG – soooooooooo good! Thank you for this recipe. Outstanding!

    Reply
  3. Stephanie says

    December 20, 2020 at 16:33

    5 stars
    This is DELICIOUS. I can’t wait to make this again. So creamy, so satisfying, rich and filling. I added mushrooms at the beginning – highly recommend the addition! This recipe is so, so good. Thank you.

    Reply
  4. Becca says

    November 3, 2019 at 06:56

    5 stars
    One of my favorite pasta recipes EVER! So easy, amazing flavor! I will be making this one again and again.

    Reply
  5. Kate says

    October 13, 2019 at 23:13

    Could you use fresh pumpkin?

    Reply
  6. Vanessa says

    October 3, 2019 at 19:16

    5 stars
    This recipe is amazing! I’m not vegan so I modified it a bit and used 3% milk, chicken broth, seared scallops, and also a sprinkle of nutmeg. I skipped the wine as I’m pregnant so we don’t have any white wine in the house. My husband went back for seconds and my 2 year old polished off her plate!

    Reply
  7. Rena says

    August 16, 2019 at 03:34

    5 stars
    Where has this recipe been all my life? I tried to optimize my use of items from the garden (originally found this recipe to use some extra roasted pumpkin), so used 2 Hawaiian Chili Peppers in place of the red pepper, and increased the sage to 5 tbsp (maybe my sage is weak). I left out the walnuts b/c lazy. I like the idea of adding greens to this too, will try it out soon. Tonight I ate it with Okra as I had some that needed to be cooked immediately. Somehow, they played well together.

    Many thanks for this one!

    Reply
    • Tara Kiser says

      October 22, 2021 at 16:38

      Would this be good over gnocchi?

      Reply
      • Shannon @ Yup, it's Vegan says

        October 26, 2021 at 08:10

        I’m not sure that gnocchi would work very well with the one pot technique. I would worry about the gnocchi overcooking or the sauce being too thin.

  8. Lisa says

    July 4, 2019 at 07:08

    5 stars
    This was delicious! Huge hit with hubby and my 2 year old. I added in some spinach at the end, which worked well !

    Reply
  9. Judson J Rappaport says

    February 25, 2019 at 21:39

    5 stars
    SO SO Delicious! I even added a few mushrooms I had in m fridge that gave it even more flavor

    Reply
  10. Jacqueline says

    February 10, 2019 at 15:43

    5 stars
    This is one of my favorite pasta recipes for sure! It’s so simple yet really special and delicious. I sometimes use sweet potato puree or another squash puree depending on what I have in my pantry.

    Reply
  11. Zoe says

    January 19, 2019 at 22:14

    5 stars
    This was SO delicious and SO easy!!! I think it’s the most delicious pasta sauce I’ve ever tasted, much less made myself! I couldn’t stop tasting. In addition, I am a vegan that has an unfortunate allergy to cashews, which most every dairy imitation recipe uses, so I really appreciate this recipe even more for the alternate creaminess method. Absolute A+.

    Reply
  12. Kara says

    December 1, 2018 at 20:16

    Any suggestions for a nut other than walnuts?
    Im allergic…do you think almonds would work…?

    Reply
    • Shannon @ Yup, it's Vegan says

      December 3, 2018 at 07:26

      Hazelnuts, pine nuts, almonds, toasted pumpkin seeds, or just omit them if needed.

      Reply
  13. Jessi Summers says

    October 23, 2018 at 19:31

    5 stars
    This was super tasty! Will definitely make again for my pumpkin loving friend!

    Reply
  14. christine says

    September 28, 2018 at 20:10

    what kind of pasta is this? looks like maybe broken up pieces of lasagna noodle? i would like to use it and am making this delicious recipe this chilly weekend!!

    Reply
    • Shannon @ Yup, it's Vegan says

      October 2, 2018 at 08:48

      Not broken lasagna noodle, the picture pasta is rombi. I believe I found it at Whole Foods. Hope you enjoy!

      Reply
  15. Emily Fenech says

    April 1, 2018 at 05:21

    5 stars
    Thank you so much ! This was amazing … even my 11 year old pumpkin hater loved it!

    Reply
    • Maureen says

      February 25, 2020 at 16:17

      5 stars
      Amazing flavor! Had to make it with gluten-free pasta. I use Banza which is chickpea pasta. Cooked at a head of time though as gluten-free pasta can be tricky. Then added it to the sauce and let it simmer for 15 minutes. It was amazing!

      Reply
  16. Stefanie says

    December 30, 2017 at 17:21

    5 stars
    Had this for dinner and it was truly delicious. My husband and son were licking the plate.

    Reply
  17. Leni says

    December 3, 2017 at 10:53

    5 stars
    This was really really really good tasting. I could see myself making it even when it’s not pumpkin season. The flavors are perfect.

    Reply
  18. Lindsay Sapaugh says

    November 6, 2017 at 23:27

    Hi Shannon! This recipe looks delicious. Did you use lasagna noodles? I am not a big fan of the one pot pasta dishes because mine get so dry. I made the taco spaghetti which haf a fabulous taste but sooo dry. Could it be because i use gluten free pastas? If so, is there anything I can do to prevent the dryness?

    Reply
    • Shannon @ Yup, it's Vegan says

      November 7, 2017 at 08:53

      Hi Lindsay, changing the composition of pasta used can definitely result in a different texture. The pasta pictured is made with durum wheat rombi shapes. But you should be able to adapt it to GF, just different liquid amounts might be required. If your dish is coming out dry then you need to either add more liquid or you might be cooking it at too high of a heat, so by the time the pasta is done, too much sauce is cooked away. (This is a common mistake). Good luck!

      Reply
  19. Megala says

    October 28, 2017 at 02:06

    5 stars
    Looks absolutely delicious !

    Reply

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I'm Shannon, founder of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. I create healthy plant-based recipes that everyone will love, using seasonal produce and global inspiration.
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