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
Scale
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
