Rich & Creamy Vegan Pumpkin Pasta with Sage


This creamy vegan Pumpkin Pasta is perfect for fall. The sauce highlights the deliciousness of pumpkin & is rich and creamy (without the dairy). This hearty pasta will be a hit at dinnertime! 

This Vegan Pumpkin Pasta is the perfect fall dinner. The sauce highlights pumpkin while being rich and creamy without the dairy. This hearty pasta will be a hit at dinnertime!

From some of my other posts (like my mac & cheese and pistachio pesto) you might have realized I love pasta… but once fall hits I’m also a pumpkin freak.  I figured why not combine my two loves for the perfect fall dish? So that’s what I did and the end result is a tasty and creamy pumpkin pasta!

I wanted to make this sauce as rich as one that contained dairy (but without using the dairy) so one of my favorite ingredients came into play – coconut milk. This time, however, I didn’t use the whole can of coconut milk. Side Note: Did you know that if you cool a can of coconut milk the creamy fat part will sink to the bottom and harden? If so you’re an awesome coconut fan like me and if you didn’t, now you’re a coconut pro too! So I scooped out the hard coconut and used that part to keep the sauce thick yet creamy. And don’t be scared of fat, it’s totally good for you if you’re using a healthy kind like coconut!

I love the flavors of pumpkin and sage together and knew that would add depth to my sauce so I added a nice amount of sage as well as a pinch of red pepper flakes – don’t worry my non-spicy-loving-friends, the sauce itself is not spicy but the pinch of pepper pushes it over the edge into amazing!

This Vegan Pumpkin Pasta is the perfect fall dinner. The sauce highlights pumpkin while being rich and creamy without the dairy. This hearty pasta will be a hit at dinnertime!

Vegan Pumpkin Pasta Nutrition

This pasta is loaded with beta-carotene from the pumpkin! Beta-carotene can be converted to Vitamin A in our bodies and aids in vision health as well as a healthy immune system.  The sauce contains a nice serving of fat from the coconut milk – and like I said above don’t be scared of good fats our brain needs fat!

Serve this vegan pumpkin pasta with a big green salad topped with a nice handful of nuts and you should be good to go nutrition-wise for dinner!

This Vegan Pumpkin Pasta is the perfect fall dinner. The sauce highlights pumpkin while being rich and creamy without the dairy. This hearty pasta will be a hit at dinnertime!

Don’t forget to top this tasty dish with my parmesan cheese alternative! It adds that extra hint of cheesy flavor!

This vegan Pumpkin Pasta is the perfect rich creamy fall dinner - without the dairy! Click To Tweet


Yields 2 cups sauce

Vegan Pumpkin Pasta

15 min

15 min

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  • 1 can coconut milk
  • 1/2 onion, chopped
  • 1 TB extra virgin olive oil
  • 1 large clove of garlic, minced
  • 3 TB fresh sage leaves, chopped
  • Pinch of hot pepper flakes
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/8 tsp nutmeg
  • 1/2 c vegetable broth
  • 1 can pumpkin puree
  • 1/2 tsp balsamic vinegar
  • 2 TB nutritional yeast
  • Pasta of choice (gluten-free if needed)


  1. Place coconut milk upside down in freezer while making the rest of the meal.
  2. Make pasta (as much as needed).*
  3. While pasta is cooking, heat olive oil in large saucepan.
  4. Add garlic and onion and cook for 3-5 minutes.
  5. Stir in sage, hot pepper flakes, basil, salt, pepper and nutmeg and cook for about a minute.
  6. Add broth and pumpkin.
  7. Open coconut milk and scoop out the hardened top part and add that along with vinegar and nutritional yeast to pan (do not add watery part of coconut milk) and stir.
  8. Bring the sauce to a boil then turn heat to low and simmer for 5 minutes.
  9. Add sauce to blender and blend.
  10. Pour over cooked pasta.
  11. Top with more sage leaves and my vegan parmesan (link to recipe below).


*This recipe makes 2 cups of sauce which should make more sauce than needed for a box of pasta.



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40 thoughts on “Rich & Creamy Vegan Pumpkin Pasta with Sage

  1. Oo. You know, I’ve tried other pumpkin pastas and never really cared for them, but your addition of coconut milk and sage makes me really want to try this! Plus, I trust your judgment lol. Thanks for sharing!

  2. Mary Ellen, this is truly a fantastic recipe I love the way the pumpkin sauce coats and flavours the pasta – I may have to up the hot pepper flakes a little though, hope you don’t mind – licking my lips though!

  3. I just found your website today from a post that “Fried Dandelions” put on facebook. Just made this recipe, it’s so easy and delicious! My only changes were dried sage instead of fresh and not blending the sauce at the end, I thought it was creamy enough. It’s so creamy and rich and tasty. Thank you!

    1. Tracy, thank you so much for stopping by and letting me know you tried the pasta! I’m so happy you liked it! I’m glad to know the dried sage worked and I’ll have to try the sauce unblended too! 🙂

  4. It is a well documented fact that the hard orange vegetables (pumpkin, butternut squash, etc) and sage are a natural. Your taste is right on point. The dish looks spectacular and I love the addition of coconut milk.

  5. I made a pumpkin alfredo pasta bake the other day and the whole family loved it. Now, I’ll have to try this version too! Looks so creamy and delicious!

  6. I love the idea of the coconut milk and pumpkin in a pasta sauce! And thanks for the tip about cooling the can so the harder bit sinks to the bottom. I’ll definitely be trying that!

  7. What an interesting recipe!

    I’ve never tried pumpkin pasta before, but I love both pumpkin and pasta. The dish looks so good, creamy and healthy as well, and the pics are gorgeous. Gonna give it a try.

    Thanks for sharing this lovely recipe!

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