Vegan Pumpkin Sage Pasta (Gluten Free)

This simple vegan Pumpkin Sage Pasta is easy to put together (even on a weeknight!) using canned pumpkin and dried spices – though of course you can use fresh if you’ve got the time. It’s a lighter alternative to cheese sauce, obtaining its richness and warm coloring from the pumpkin and spices.

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We served ours with shredded chicken and roasted broccoli, but it would also be great alone or topped with sausage. Thickened with cornstarch, this vegan pumpkin pasta sauce is naturally gluten free, and would pair well with your favorite gluten free pasta. If you have a corn allergy, you may substitute flour (2 Tbsp) as a thickening agent in place of cornstarch.

Looking for another twist on pasta? Check out my popular Sweet Potato Mac and Cheese (pictured at left) – it’s also gluten free, with a vegan option.

Great for kids!

Check out some of my other cool-weather recipes below:

This vegan Pumpkin Sage Pasta is:

• Egg free
• Dairy free / milk free
• Wheat / gluten free (pair with GF pasta)
• Soy free
• Peanut free
• Tree nut free
• Fish and shellfish free
• Vegan

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Vegan Pumpkin Sage Pasta (Gluten Free)

This simple vegan Pumpkin Sage Pasta is easy to put together (even on a weeknight!) using canned pumpkin and dried spices. It’s a lighter alternative to a cheese sauce, obtaining its richness and warmth from the pumpkin and spices. The sauce is naturally gluten free, and would pair well with your favorite GF pasta.

Prep Time5 minutes mins

Cook Time15 minutes mins

Total Time20 minutes mins

Servings: 8 people

Author: Lisa Ngo, Safely Delish

Ingredients

• ½ cup pumpkin puree
• 1 ½ cups milk OR dairy free milk of choice
• 1 ½ Tbsp butter OR vegan margarine
• 1 Tbsp cornstarch (or 2 Tbsp flour, if avoiding corn)
• 2-3 tsp minced garlic (or ½ tsp garlic powder)
• ¼ - ½ tsp onion powder (or fresh onion, see notes)
• ¾ tsp rubbed sage
• 1 tsp salt
• 1 pound dried pasta

Optional

• ¼ - ⅓ cup grated parmesan cheese

Instructions

• Cook pasta in large pot, according to instructions.
• While pasta is cooking, saute garlic and butter or margarine in a saucepan over medium heat for about 3 minutes.
• Add milk, and immediately whisk in cornstarch (while milk is still cold). Whisk in sage, onion powder, and salt. Continue to cook over medium heat for about 5 minutes, or until sauce begins to thicken, stirring occasionally.
• Whisk in pumpkin puree. Add salt and pepper to taste.
• Once pasta is cooked, strain and return to pot. Add pumpkin sauce to pasta, and toss or stir to combine. Optional: Stir in or top pasta with parmesan cheese before serving.

Notes

For a fresher flavor, substitute 1/3 - 1/2 of a fresh chopped onion in place of onion powder. Cook chopped onion to desired tenderness with garlic and butter in Step 2.