This Vegan Pumpkin Sage Cream Sauce is rich, creamy, and full of the cozy flavors of pumpkin and sage, making it the perfect topping for your favorite pasta.
As the weather cools down and autumn leaves start to fall, there’s something so comforting about a warm, hearty dish that captures the essence of the season.
How To Make Vegan Pumpkin Sage Cream Sauce
To make the dish, begin by cooking the pasta. Bring a large pot of salted water to a boil, then add the pasta and cook it according to the package instructions, usually until it floats to the surface. Once done, drain the pasta and set it aside.
Next, prepare the pumpkin sage cream sauce. In a large skillet, heat some olive oil over medium heat and add the chopped onion, cooking until it softens, which should take about 3-4 minutes. Add minced garlic and chopped sage, sautéing for another minute until they become fragrant.
Stir in the pumpkin puree, coconut cream, vegetable broth, and a pinch of nutmeg, mixing until the sauce is smooth and well combined. Allow the sauce to simmer for 5-7 minutes, stirring occasionally until it thickens slightly. Season the sauce with salt and pepper to taste. Once the sauce is ready, add the cooked pasta to the skillet and gently toss to ensure the pasta is evenly coated with the sauce.
Finally, divide the pasta among plates, garnish with fresh sage leaves if desired, and serve the dish hot. Enjoy!
Vegan Pumpkin Sage Cream Sauce
Ingredients
For the Pasta:
- 1 package 16 oz store-bought pasta (or homemade if you prefer)
For the Pumpkin Sage Cream Sauce:
- 1 cup pumpkin puree
- ½ cup coconut cream (the thick part from a can of coconut milk)
- 2 tablespoon olive oil or avocado oil
- 2 cloves garlic minced
- 1 small onion finely chopped
- ¼ cup vegetable broth
- 1 teaspoon fresh sage finely chopped (or ½ teaspoon dried sage)
- ¼ teaspoon nutmeg
- Salt and pepper to taste
- Fresh sage leaves for garnish optional
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions, usually until they float to the surface. Drain and set aside.
Prepare the Pumpkin Sage Cream Sauce:
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
- Add the minced garlic and chopped sage, and sauté for another minute until fragrant.
- Stir in the pumpkin puree, coconut cream, vegetable broth, and nutmeg. Mix until smooth and well combined.
- Simmer the sauce for 5-7 minutes, stirring occasionally, until it thickens slightly. Season with salt and pepper to taste.
Combine Pasta and Sauce:
- Add the cooked pasta to the skillet with the pumpkin sage cream sauce. Toss gently to coat the pasta evenly with the sauce.
Serve:
- Divide the pasta among plates, garnishing with fresh sage leaves if desired. Serve hot and enjoy!
For more dinner recipes, check out my Vegan Black Bean and Corn Enchiladas or my Arugula Pesto Pasta with Sun-dried Tomatoes.
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