If you’re craving a cozy, comforting meal that’s bursting with fall flavors yet totally vegan and creamy, this Creamy Vegan Pumpkin Pasta with Sage and Tofu Recipe is your new best friend. I absolutely love how rich and velvety the pumpkin and tofu blend together, giving you that luscious pasta sauce you dream of — without any dairy at all. Trust me, once you try this, you’ll want to make it again and again!
Why You’ll Love This Recipe
- Rich and Creamy Flavors: The tofu adds a silky texture that makes the pumpkin sauce irresistibly smooth and decadent.
- Simple Ingredients: You’ll mostly use pantry staples and fresh herbs, making it super manageable on busy days.
- Vegan and Allergy-Friendly: Totally dairy-free, and you can easily swap the pasta for gluten-free versions.
- Fast and Filling: I’m talking about a satisfying meal you can get on the table in under 30 minutes, perfect for weeknights.
Ingredients You’ll Need
These ingredients work together like magic — the pumpkin creates a creamy base, tofu smooths it out without overpowering, and fresh sage adds that warm, earthy touch that’s perfect for this pasta sauce. I always recommend using good-quality silken tofu because it blends better and gives you the best texture.
- Olive oil: Helps soften the onions and sauté the sage; you can swap for avocado or any neutral oil.
- Yellow onion: Adds sweetness and depth; chop finely to melt into the sauce.
- Fresh sage leaves: This herb is a star here—finely minced, it infuses the sauce with that signature earthy flavor.
- Pumpkin purée: Go for plain pumpkin purée, not pumpkin pie filling — the savory flavor is key.
- Silken tofu: Blends smoothly for creaminess without fat or dairy.
- Vegetable broth: Keeps the sauce lovely and saucy without watering down the flavor.
- Plant-based milk: Unsweetened almond or oat milk works well to keep it creamy.
- Italian seasoning: Gives a subtle herby complexity that pairs beautifully with the pumpkin and sage.
- Cumin: Adds a gentle smoky warmth.
- Paprika: A pop of color and mild spice that brings everything together.
- Salt and pepper: Always adjust to taste for balance.
- Pasta: Use your favorite kind; fusilli, penne, or spaghetti are all delicious.
- Fresh parsley: For bright, fresh garnish that lifts the dish.
Variations
I love how flexible this Creamy Vegan Pumpkin Pasta with Sage and Tofu Recipe is. You can tweak herbs, spice levels, or even the pasta type to suit what you have on hand or what your taste buds are craving. Don’t hesitate to make it your own!
- Add Vegan Parmesan: My family goes crazy when I sprinkle some store-bought or homemade vegan parmesan on top for an umami boost.
- Swap Pasta: Gluten-free pasta works wonderfully here, and so do zoodles if you’re cutting carbs.
- Spice it Up: When I’m in the mood for a little heat, I toss in crushed red pepper flakes during the sauce simmering.
- Mix in Greens: I sometimes stir in fresh spinach or kale near the end to sneak in some greens without messing with the creamy vibe.
How to Make Creamy Vegan Pumpkin Pasta with Sage and Tofu Recipe
Step 1: Sauté those aromatics to build flavor
Start by heating olive oil over medium-high heat in a large pot. Toss in your chopped yellow onion and let it cook gently until it’s golden and soft — don’t rush this, as the caramelization really brings out the sweetness! Then, turn off the heat and stir in the minced fresh sage, cooking it for about 20 seconds while stirring constantly so the heat releases those fragrant oils without burning the leaves.
Step 2: Blend pumpkin and tofu for creamy magic
Transfer that onion and sage mixture into a blender, then add the silken tofu and canned pumpkin purée. Blend until the mixture becomes completely smooth — this is key for that ultra creamy sauce texture. If your blender is smaller, you may need to do this in batches.
Step 3: Simmer and season the sauce
Pour the blended mixture back into the pot. Add vegetable broth, plant-based milk, Italian seasoning, cumin, paprika, plus salt and pepper to your liking. Give everything a good stir, then cook on medium-low heat with a lid for 10 minutes, stirring occasionally to prevent sticking. After 10 minutes, stir in the juice of half a lemon — this little acidity brightens up the flavors beautifully. Cover and simmer for 5 more minutes. Taste and adjust salt or seasoning if needed. Cooking low and slow lets the flavors marry perfectly.
Step 4: Cook pasta and combine
While your sauce is working its magic, cook your pasta according to the package instructions until al dente. Drain well, then plate your pasta and generously ladle the warm creamy pumpkin sauce on top. I love topping mine with a little chopped fresh parsley and a handful of roasted pepitas (pumpkin seeds) for a nice crunch and that extra earthy burst.
Pro Tips for Making Creamy Vegan Pumpkin Pasta with Sage and Tofu Recipe
- Use Silken Tofu for Creaminess: I discovered this trick when I tried regular tofu and didn’t get the same velvety smoothness — silken tofu blends better and makes the sauce rich.
- Don’t Skip the Lemon Juice: Adding a bit of lemon at the end really brightens the sauce and balances the richness perfectly.
- Cook Sage Last: Adding sage after turning off heat prevents any bitterness or burnt taste.
- Avoid Overcooking Pasta: I always cook it al dente because the sauce finishes cooking with the pasta, and softer pasta can get mushy fast.
How to Serve Creamy Vegan Pumpkin Pasta with Sage and Tofu Recipe
Garnishes
I usually top this pasta with freshly chopped parsley for a pop of color and freshness. For crunch, I love adding roasted pepitas — they’re like little bursts of nuttiness that pair perfectly with the creamy sauce. Sometimes I sprinkle nutritional yeast on top for a cheesy touch if I’m craving it.
Side Dishes
This pasta shines as a one-pot meal, but if you want to round things out, a simple arugula salad with lemon vinaigrette or roasted Brussels sprouts makes fantastic companions. Garlic bread (vegan, of course) is always a winner and great for dipping into any sauce left on the plate.
Creative Ways to Present
For special occasions, I like to serve this in shallow pasta bowls with a swirl of extra virgin olive oil and a sprinkle of toasted sage leaves on top. It’s also lovely baked briefly in the oven with a crispy panko and herb topping to add crunch and elevate the dish.
Make Ahead and Storage
Storing Leftovers
I keep leftover sauce and pasta separate in airtight containers in the fridge for up to 3 days. This keeps the pasta from getting soggy. When I’m ready to eat, I just gently reheat the sauce and toss it with warmed pasta — tastes almost as good as freshly made!
Freezing
I’ve frozen the sauce successfully in freezer-safe containers for up to 2 months. When thawing, do it overnight in the fridge and warm it slowly on the stove to prevent separation. I usually wouldn’t freeze the pasta itself because it can lose texture.
Reheating
Reheat the sauce over low to medium heat, stirring occasionally, and add a splash of plant-based milk or broth if it feels too thick. Then toss in pre-warmed pasta for best texture. Microwave works in a pinch but stirring every 30 seconds keeps things even.
FAQs
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Can I use canned pumpkin pie filling instead of pumpkin purée?
No, it’s best to use plain canned pumpkin purée—not the pie filling. Pie filling contains added sugars and spices that could make the sauce too sweet and not savory enough.
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What type of tofu works best for this recipe?
Silken tofu is ideal here because it blends into a smooth, creamy consistency that you want for the sauce. Regular or firm tofu won’t puree as well and may alter the texture.
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Is this pasta naturally gluten-free?
The recipe is vegan and dairy-free, but for gluten-free, simply swap your regular pasta for a gluten-free version. It works just as well!
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Can I prepare the sauce ahead of time?
Absolutely! You can make the sauce up to two days ahead and store it in the fridge. Just warm it gently before tossing with freshly cooked pasta.
Final Thoughts
This Creamy Vegan Pumpkin Pasta with Sage and Tofu Recipe holds a special spot in my heart because it proves that comfort food doesn’t need to be complicated or loaded with dairy to be indulgently satisfying. It’s warm, cozy, wholesome, and just plain delicious. I hope you enjoy making it as much as I do — it’s the kind of meal you’ll want to share over good conversation and maybe even save some leftovers for the next day. Give it a try; I promise your taste buds will thank you!
Print
Creamy Vegan Pumpkin Pasta with Sage and Tofu Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This creamy pumpkin pasta is a comforting and wholesome vegan dish perfect for cozy fall evenings. Made with silken tofu and pumpkin purée, infused with fresh sage and Italian seasoning, it offers a rich, dairy-free, and plant-based meal that’s easy to prepare in under 30 minutes. Topped with fresh parsley and optional pepitas for added crunch, this recipe delivers satisfying flavors while being gluten-free and oil-free adaptable.
Ingredients
Sauce Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 5 leaves fresh sage, minced
- 1 (15 ounce) can pumpkin purée
- 16 ounce package silken tofu
- ½ cup vegetable broth
- 1 cup plant-based milk
- 1 teaspoon Italian seasoning
- ½ teaspoon cumin
- ½ teaspoon paprika
- Salt and pepper, to taste
- Juice of ½ lemon
Pasta
- 1 pound pasta (gluten-free if desired)
Garnish
- Fresh parsley, chopped
- Roasted or raw pepitas (optional)
Instructions
- Sauté Aromatics: Over medium-high heat in a large pot, heat the olive oil. Add the chopped onion and cook until they start to brown. Then turn off the heat, add the minced sage, and cook for 20 seconds stirring constantly to release the sage’s aroma.
- Blend Sauce Base: Transfer the cooked onion and sage mixture to a blender. Add the silken tofu and pumpkin purée, then blend until completely smooth to create a creamy base for the sauce.
- Simmer Sauce: Return the blended puree to the pot. Add vegetable broth, plant-based milk, Italian seasoning, cumin, paprika, salt, and pepper. Stir well and cook on medium-low heat, covered, for 10 minutes. Then add the juice of half a lemon, mix, and cover to cook for an additional 5 minutes. Taste and adjust seasoning as needed.
- Cook Pasta: While the sauce cooks, prepare the pasta according to package instructions until al dente. Drain well.
- Serve: Plate the cooked pasta and generously spoon the creamy pumpkin sauce over it. Garnish with chopped fresh parsley and optional pepitas for texture and flavor.
Notes
- This recipe can be made gluten-free by using gluten-free pasta.
- You can omit the olive oil to make the recipe oil-free without compromising flavor.
- Use any plant-based milk like almond, soy, or oat milk according to preference.
- Fresh sage is key for flavor but can be substituted with dried sage if needed.
- The sauce can be made ahead and reheated gently on the stove with a little extra plant milk to loosen it.
Nutrition
- Serving Size: 1 serving
- Calories: 610
- Sugar: 10 g
- Sodium: 229 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 101 g
- Fiber: 8 g
- Protein: 22 g
- Cholesterol: 0 mg
