If you ask me, pumpkin isn’t just for fall baking anymore.

This cozy pasta dish brings together creamy pumpkin and earthy sage in a way that feels both comforting and fresh. The pumpkin creates a silky sauce that coats every piece of pasta, while the sage adds an herby kick.

It’s completely vegan but tastes rich and satisfying. A little garlic and some vegetable broth help the whole thing come together.

It’s a weeknight-friendly meal that feels special enough for company, perfect when you want something warm and filling.

Why You’ll Love This Vegan Pumpkin Sage Pasta

Quick weeknight dinner – This pasta comes together in just 30-45 minutes, making it perfect for busy evenings when you want something homemade without spending hours in the kitchen.
Naturally vegan and dairy-free – The creamy pumpkin sauce is made with plant-based ingredients, so it works great for anyone avoiding dairy or following a vegan diet.
Cozy fall flavors – The combination of pumpkin and fresh sage gives you those warm, seasonal flavors that make this dish feel special without being complicated.
Simple pantry ingredients – You probably already have most of these items on hand, and pumpkin puree is easy to find year-round at any grocery store.
Healthy comfort food – This pasta feels indulgent with its creamy sauce, but it’s packed with nutritious pumpkin and uses wholesome ingredients you can feel good about.

What Kind of Pumpkin Puree Should I Use?

For this pasta, you’ll want to grab plain pumpkin puree, not pumpkin pie filling which has added spices and sugar. You can use canned pumpkin puree from the store, which is super convenient and works perfectly for this recipe. If you’re feeling ambitious, you can also make your own by roasting a sugar pumpkin or butternut squash and blending it until smooth. The recipe even mentions that sweet potato puree works as a substitute if that’s what you have on hand, so don’t stress too much about finding the perfect pumpkin.

Options for Substitutions

This pasta dish is pretty forgiving when it comes to swapping ingredients:

Rotini or Fusilli pasta: Any short pasta shape works great here – try penne, rigatoni, or even shells. The ridges and curves help catch that creamy sauce.
Fresh sage: If you can’t find fresh sage, use dried sage instead – about 1 teaspoon for the sauce and skip the crispy topping, or substitute with crispy fried onions for crunch.
Pumpkin puree: Sweet potato puree works perfectly as mentioned, but you can also use butternut squash puree or even canned carrot puree for a similar creamy texture and sweet flavor.
Non-dairy milk: Any plant-based milk works fine – oat milk, soy milk, or cashew milk are all good options. Just avoid vanilla-flavored versions.
Fresh thyme: Dried thyme is already listed as an option, but you could also use dried oregano or Italian seasoning in the same amount if that’s what you have.
Breadcrumbs: The recipe already suggests cashews or pumpkin seeds, but crushed walnuts or even nutritional yeast flakes add nice texture and flavor to the topping.

Watch Out for These Mistakes While Cooking

The biggest mistake with this pasta is adding the pumpkin puree directly to the pan without thinning it first, which can result in a thick, clumpy sauce that doesn’t coat the pasta evenly – always whisk the pumpkin with the non-dairy milk before adding it to create a smooth, creamy consistency.

Another common error is burning the sage, which turns bitter quickly since it’s a delicate herb, so keep your heat at medium and watch it closely, removing the leaves as soon as they become crispy and fragrant.

Don’t skip reserving at least a cup of pasta water before draining, as this starchy liquid is perfect for adjusting the sauce consistency if it becomes too thick.

Finally, make sure to taste and adjust your seasonings at the end, since pumpkin puree can be quite mild and often needs more salt and pepper than you’d initially think to bring out all the flavors.

What to Serve With Pumpkin Sage Pasta?

This pasta is pretty filling on its own, but I love serving it with a simple arugula salad tossed with lemon juice and olive oil to cut through the richness of the pumpkin sauce. A side of roasted Brussels sprouts or broccoli also works great since the caramelized edges pair nicely with the earthy sage flavor. If you want to make it more of a complete meal, some crusty bread or garlic toast is perfect for soaking up any extra sauce left in your bowl. For added protein, you can toss in some white beans or chickpeas right into the pasta, or serve it alongside some pan-seared tofu.

Storage Instructions

Store: This pasta keeps well in the fridge for about 3 to 4 days in an airtight container. The sauce might thicken up as it sits, so just add a splash of non-dairy milk when you reheat it to bring back that creamy texture.

Freeze: You can freeze the pumpkin sage sauce separately (without the pasta) for up to 2 months in a freezer-safe container. I find that pasta gets a bit mushy after freezing, so it’s better to cook fresh pasta and just thaw the sauce when you’re ready to eat.

Reheat: Warm it up in a pan over medium-low heat with a bit of extra non-dairy milk to loosen the sauce. You can also microwave it, but stir it halfway through and add a little liquid so it doesn’t dry out. The crispy sage topping is best made fresh right before serving.

Preparation Time	10-15 minutes
Cooking Time	20-30 minutes
Total Time	30-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

Calories: 550-700
Protein: 14-18 g
Fat: 13-20 g
Carbohydrates: 88-105 g

Ingredients

For the pasta:

6 to 8 oz rotini or fusilli noodles

For the creamy sauce:

1 tsp extra virgin olive oil
8 sage leaves, chopped
1 to 1 1/2 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
2 garlic cloves, minced
1 to 2 tbsp tomato paste
3/4 cup pumpkin puree or sweet potato puree
3/4 to 1 cup any non-dairy milk (such as coconut or almond)
1/2 tsp salt
Black pepper, to taste

For the crunchy topping:

1 tsp extra virgin olive oil
6 fresh sage leaves, sliced into thin strips
2 to 3 tbsp plain breadcrumbs (or coarsely chopped cashews or pumpkin seeds)
Generous pinch salt and pepper

Step 1: Cook the Pasta

6 to 8 oz rotini or fusilli noodles

Bring a large pot of salted water to a boil.

Add the rotini or fusilli noodles and cook according to the package instructions until al dente.

Drain the noodles and set aside for later use.

Step 2: Sauté the Aromatics and Herbs

1 tsp extra virgin olive oil
8 sage leaves, chopped
1 to 1 1/2 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
2 garlic cloves, minced

Heat 1 teaspoon extra virgin olive oil in a large skillet over medium-low heat.

Add the chopped sage leaves, fresh thyme leaves (or dried thyme), and minced garlic.

Sauté the mixture, stirring frequently, until the garlic and herbs become fragrant and slightly change color.

Be careful not to let the garlic burn.

If you’d like to add more texture, this is the point where you can toss in extra veggies or mushrooms and sauté until golden.

Step 3: Make the Pumpkin Sauce

1 to 2 tbsp tomato paste
3/4 cup pumpkin puree or sweet potato puree
3/4 to 1 cup any non-dairy milk (such as coconut or almond)
1/2 tsp salt
black pepper, to taste

Stir in the tomato paste and pumpkin puree (or sweet potato puree) into the sautéed aromatics.

Pour in your choice of non-dairy milk to reach your desired sauce consistency.

Season with salt and black pepper.

Mix well and bring the sauce to a gentle boil, then lower the heat and simmer for a minute or two.

Taste and adjust salt or pepper as desired.

I sometimes add a splash of milk at the end if the sauce is too thick.

Step 4: Combine Pasta and Sauce

cooked pasta (from Step 1)
pumpkin sauce (from Step 3)

Add the drained, cooked pasta from Step 1 into the skillet with the pumpkin sauce from Step 3.

Toss everything together until the noodles are well coated in the sauce.

Cover the skillet, remove from heat, and let it sit for a few minutes to allow flavors to meld before serving.

Step 5: Toast Breadcrumb (or Nut) Sage Topping

1 tsp extra virgin olive oil
6 fresh sage leaves, sliced into thin strips
2 to 3 tbsp plain breadcrumbs (or coarsely chopped cashews or pumpkin seeds)
generous pinch salt and pepper

In a small skillet, heat 1 teaspoon extra virgin olive oil over medium heat.

Add the sliced sage leaves and cook for about 30 seconds, until aromatic.

Add the breadcrumbs, or coarsely chopped cashews or pumpkin seeds, and cook for another couple of minutes until golden and toasted.

Season with a generous pinch of salt and pepper.

I like my topping extra crunchy, so I let it brown just a tad more.

Step 6: Assemble and Serve

sauced pasta (from Step 4)
toasted sage breadcrumb topping (from Step 5)

Transfer the sauced pasta from Step 4 to serving plates or bowls.

Generously top each serving with the toasted sage and breadcrumb (or nut) mixture from Step 5.

Serve hot and enjoy!