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creamy vegan pumpkin sage pasta_hot for food

creamy pumpkin sage pasta

This super creamy pumpkin sage pasta sauce will satisfy all your carby cravings!

Course Main Course
Cuisine Italian
Keyword pasta, pasta sauce, pumpkin, sage
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Lauren Toyota


pumpkin sage cream sauce

  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tbsp olive oil
  • 1 tbsp fresh sage, finely chopped
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1 can of full fat coconut milk
  • 1 C pure pumpkin pureé
  • 1/4 C nutritional yeast
  • 1/2 a lemon, juiced


  • 450 g bowtie pasta
  • ground black pepper, to taste
  • fresh sage, finely chopped (as garnish)
  • vegan parmesan, to taste


  1. Boil a large pot of salted water. Cook bowties to al dente. While noodles are cooking make the sauce.
  2. Heat a large pan over medium heat with olive oil and sauté onion and garlic, for 3 to 4 minutes. Then add sage, nutmeg, cinnamon, sea salt, and ground pepper and continue cooking for another 2 to 3 minutes.
  3. Add coconut milk and stir to combine. Bring to a simmer for 2 minutes. 

  4. Add pumpkin pureé, nutritional yeast, and lemon juice and stir to combine. Bring to a simmer for 1 to 2 minutes. 

  5. Drain pasta and add to the pan. Toss to coat the noodles in sauce and heat through for 2 more minutes. 

  6. Top with more fresh sage, ground black pepper, and/or vegan parmesan. Serve immediately!