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 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Servings: 8people
Author: Lisa Ngo, Safely Delish
Ingredients
½cuppumpkin puree
1 ½cupsmilk OR dairy free milk of choice
1 ½Tbspbutter OR vegan margarine
1Tbspcornstarch(or 2 Tbsp flour, if avoiding corn)
2-3tspminced garlic(or ½ tsp garlic powder)
¼ - ½tsponion powder(or fresh onion, see notes)
¾tsprubbed sage
1tspsalt
1pounddried pasta
Optional
¼ - ⅓cupgrated 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.