Nothing represents Fall and Winter like the smell of the fried sage cooking.
This creamy vegan pumpkin pasta with fried sage is so velvety and rich in flavor. It’s one of my favorite most comforting recipes this time of year! It tastes similar to Mac and cheese but an elevated taste.
Did I mention it only takes 20 minutes to make? I’ve already made this several times because it’s one of those easy to whip up recipes that is so satisfying after a long day.
Cooking Short Cuts
I highly recommend cutting some corners when cooking. Not everything needs to be 100% homemade from scratch. You can still use all whole food ingredients and make a nourishing meal.
It can also mean cutting your cooking time dramatically, and I’m all for that.
For this recipe I love that it involves mostly pantry ingredients.
I use organic canned pumpkin, coconut milk and cashew butter which makes so easy to put together. Aside from boiling your pasta water, you can make everything using just one pan!
Rich and Creamy without the Cream
Making dairy free alternatives to my favorite dishes has been so fun over the years! It’s amazing what flavors you can emulate without dairy and just a little more creativity.
This recipe tastes like a vegan pumpkin Mac and cheese because the sauce is luxurious with a little bit of tang and umami that you’d get using cheese.
Adding ingredients like stoneground mustard and coconut aminos really achieve this flavor. Cashew butter is also one of my favorite ways to substitute dairy in a dish.
It really adds to the additional texture and creaminess.
Easily Going Gluten Free
Being gluten free has gotten so much easier and more convenient over the years thanks to so many great alternatives. Not only can you find great options that are gluten free, but also grain free. This recipe is great with a variety of pastas.
However, my personal favorites are using rigatoni, macaroni or shells!
The rigatoni, shells and unique pasta shapes I get are from Banza. I love their variety of different pasta types and it’s made of chickpeas. I also love and recommend the brown rice elbows from Tinkyada, I eat these all the time!
If you enjoy this creamy pumpkin sage pasta, be sure to check out my Pumpkin Lentil Bolognese and leave a 5 star rating below!
Creamy Pumpkin Sage Pasta (vegan, gluten free)
Ingredients
- 12-14 sage leaves
- 1 1/2 tbsp avocado oil
- 1 1/3 cup pumpkin puree
- 1 cup full fat coconut milk
- 1 1/2 tbsp cashew butter
- 1 tbsp coconut aminos
- 2 tbsp lemon juice
- 2 tsp stoneground mustard
- 1 tsp each garlic powder, onion powder and paprika
- 1/8 tsp nutmeg
- 1/2 tsp sea salt
- 1/4 tsp chili flakes optional
- 1/4 cup reserved pasta water
- 8 oz pasta, I used rigatoni cooked according to package instructions
Instructions
- Bring a pot of salted water to a boil and cook 8 oz. according to package instructions.
- Heat a sauté pan on medium heat and add in avocado oil and sage leaves.
- Sauté for about 5 minutes or until crispy.
- Remove the sage leaves and set aside, leaving the remaining oil in the pan.
- Add pumpkin purée and coconut milk to the pan and mix until well combined.
- Cook for about 3 minutes.
- Then add in all the remaining ingredients (except for the sage) and stir until well combined. Bring to a low simmer for about 15-20 minutes, stirring as you go.
- Thinly slice or mince half of the sage leaves and mix into sauce.
- Add in the cooked pasta and coat in sauce.
- Top with the rest of the crispy sage. Enjoy!
I can’t wait to make this ! Nice for the holidays! Thank you.