What type of pasta works best?

Penne or fusilli both hold the sauce well. Gluten-free options are suitable if needed.

How can I make the sauce creamier?

Blend the sauce before adding the pasta for an extra smooth and rich texture.

Yes, oat or soy milk works best for creaminess and neutral flavor, but almond milk can be used if nut allergies are not a concern.

Sautéed mushrooms or fresh spinach stirred in add bulk and nutrition without overpowering the flavors.

Add reserved pasta cooking water gradually if the sauce feels too thick until the desired silky texture is achieved.

A luscious, plant-based pasta dish featuring a velvety pumpkin sauce with a hint of garlic and sage—perfect for cozy autumn dinners.

This pasta quickly became a favorite comfort meal in my household during chilly fall evenings.

Pasta: 350 g (12 oz) dried penne or fusilli (use gluten-free if needed)
Sauce Base: 1 tablespoon olive oil, 1 small yellow onion finely diced, 3 garlic cloves minced, 400 g (1 2/3 cups) pumpkin purée (canned or homemade), 240 ml (1 cup) unsweetened plant-based milk (such as oat or soy), 2 tablespoons nutritional yeast, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon ground nutmeg, 1 teaspoon dried sage (or 1 tablespoon fresh finely chopped), salt and freshly ground black pepper to taste
Optional Garnish: 2 tablespoons toasted pumpkin seeds, fresh sage leaves, chili flakes

Step 1:: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside reserving 1/2 cup of pasta cooking water.
Step 2:: While the pasta cooks heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3 4 minutes until soft and translucent.
Step 3:: Add minced garlic and cook for another minute until fragrant.
Step 4:: Stir in the pumpkin purée plant-based milk nutritional yeast lemon juice Dijon mustard nutmeg and sage. Season generously with salt and pepper.
Step 5:: Simmer the sauce gently for 5 7 minutes stirring occasionally until thickened and heated through. If the sauce is too thick add reserved pasta water a little at a time until desired consistency is reached.
Step 6:: Add the cooked pasta to the skillet and toss well to coat evenly in the sauce. Heat together for 1 2 minutes.
Step 7:: Serve immediately garnished with toasted pumpkin seeds fresh sage and chili flakes if desired.

This recipe always brings my family together around the dinner table, sharing warmth and laughter.

Pair this dish with a crisp white wine such as Pinot Grigio or a light salad to balance the richness.

Store leftovers in an airtight container in the refrigerator up to 3 days. Reheat gently adding a splash of plant-based milk if needed.

Add sautéed mushrooms or fresh spinach for extra vegetables and nutrients.

This creamy pumpkin pasta is the perfect blend of comforting and healthy, ready in just 30 minutes.

→ What type of pasta works best?: Penne or fusilli both hold the sauce well. Gluten-free options are suitable if needed.
→ How can I make the sauce creamier?: Blend the sauce before adding the pasta for an extra smooth and rich texture.
→ Can I substitute the plant-based milk?: Yes, oat or soy milk works best for creaminess and neutral flavor, but almond milk can be used if nut allergies are not a concern.
→ Is it possible to add extra vegetables?: Sautéed mushrooms or fresh spinach stirred in add bulk and nutrition without overpowering the flavors.
→ How do I adjust the sauce consistency?: Add reserved pasta cooking water gradually if the sauce feels too thick until the desired silky texture is achieved.