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!
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.
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.
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!
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!
One Pot Creamy Pumpkin Sage Pasta
- 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)
- 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).