Description
This creamy pumpkin pasta is a comforting and wholesome vegan dish perfect for fall. Made with a smooth blend of pumpkin puree, silken tofu, and aromatic sage, this dairy-free and vegan pasta is rich in flavor yet light on calories. Easy to prepare in under 30 minutes, it makes a satisfying dinner that’s naturally gluten-free and full of nutritious ingredients.
Ingredients
Scale
Sauce Ingredients
- 2 tablespoons of olive oil
- 1 large yellow onion, chopped
- 5 leaves of fresh sage, minced
- 1 15-ounce can of pumpkin purée
- 16-ounce package of silken tofu
- ½ cup of vegetable broth
- 1 cup of plant-based milk
- 1 teaspoon of Italian seasoning
- ½ teaspoon of cumin
- ½ teaspoon of paprika
- Salt and pepper to taste
- Juice of ½ lemon
Pasta & Garnish
- 1 pound of pasta
- Fresh parsley, chopped for garnish
- Roasted or raw pepitas for topping
Instructions
- Sauté aromatics: Over medium-high heat in a large pot, heat the olive oil. Add the chopped onion and garlic, cooking until they start to brown to bring out sweetness and depth of flavor. Turn off the heat, add minced sage, and cook for 20 seconds while stirring constantly to release its aroma.
- Blend the sauce base: Transfer the cooked onion and sage mixture to the blender. Add the silken tofu and pumpkin purée, then blend until completely smooth to create a creamy and velvety sauce foundation.
- Simmer the sauce: Pour the blended puree back into the pot. Add vegetable broth, plant-based milk, Italian seasoning, cumin, paprika, salt, and pepper. Mix well and cook on medium-low heat, covered, for 10 minutes to let the flavors meld. Add lemon juice, stir thoroughly, cover, and cook for an additional 5 minutes. Taste and adjust seasoning as needed.
- Cook the pasta: While the sauce simmers, cook the pasta according to package instructions until al dente. Drain and set aside.
- Serve: Plate the cooked pasta and generously spoon the creamy pumpkin sauce over it. Garnish with chopped fresh parsley and top with roasted or raw pepitas for added texture and flavor.
Notes
- This recipe takes under 30 minutes, making it a quick and cozy fall meal option.
- It’s vegan, dairy-free, and easily made gluten-free by choosing suitable pasta.
- Use silken tofu to achieve the creamy texture without dairy.
- Feel free to swap plant-based milk based on your preference (almond, oat, soy work well).
- Adding lemon juice brightens the dish and balances richness.
- Roasted pepitas add a nice crunch and nutty flavor as a topping.
Nutrition
- Serving Size: 1 serving
- Calories: 610 kcal
- Sugar: 10 g
- Sodium: 229 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 101 g
- Fiber: 8 g
- Protein: 22 g
- Cholesterol: 0 mg
