This Pumpkin Pasta with Crispy Sage is so easy to put together and makes for a delicious fall-inspired meal that the whole family will enjoy!
The pumpkin theme continues this week. Admit it, it makes you a little happy too! There are loads of recipes out this month using pumpkin in cookies, brownies and vegan treats. But I’m not seeing too many savory recipes that use pumpkin. And I think I can help fill that void, even if just with one simple recipe – Pumpkin Pasta!
I’ve seen some pumpkin pasta sauces that are creamy like alfredo sauces. This can definitely be creamy like that if you substitute the vegetable broth with milk or unsweetened plain plant-based milk. But, I decided to go for more of a rich red sauce by mixing the pureed pumpkin with some leftover marinara sauce I had. Look at that beautiful color that the combination made!
What’s awesome about Pumpkin Pasta?
Well, I’m glad you asked! It’s more than just that gorgeous color that utterly screams *FALL*.
- It’s a great way to use up any leftover pumpkin during the fall. There’s an abundance of pumpkin all over the grocery stores, and I usually have an abundance of leftover pumpkin from using 1/2 a cup for one recipe here and 3/4 cup for another recipe there).
- It packs it a healthy dosage of vegetable servings from the pumpkin. So it’s a pasta recipe, but I think it’s still diet-friendly.
- It’s plan-based so it feels very light to eat, yet the flavors are warm and comforting.
When I shared this on my snapchat, a few of you asked me if it has a “pumpkinny” taste. It absolutely does not. To me, it just seems like there’s pureed butternut squash or sweet potatoes in there. But, if you do want more of that “pumpkinny” taste, you can add a pinch of nutmeg and/or cloves for that true pumpkin spice life you’ve been craving.
Otherwise, add some crispy sage to finish it off. Sage has that savory earthy flavor that goes so well with pumpkin. And then I throw on some crushed raw cashews on top and it just takes the rich flavor to a whole new level of yumminess. I mean…YUM!
Fore more vegan pasta recipes, check out:
If you make this healthy-ish feel good Pumpkin Pasta recipe, please be sure to leave a comment and/or give this recipe a rating! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Pumpkin Pasta with Crispy Sage
- 8 oz Penne pasta
- 2 Tbsp extra virgin oil
- 2 Tbsp fresh sage leaves julienned
- 2 garlic cloves minced
- 1 cup pumpkin puree
- 1/2 cup marinara sauce
- 1/2-1 cup vegetable broth
- Salt and pepper to taste
- Chopped cashews for topping optional
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat the olive oil at medium heat. Add the sage and stir frequently until the sage gets darker and crispy. Remove about half the sage and set aside on a plate.
- Add the garlic and thyme to the remaining sage in the skillet and cook until the garlic gets lightly toasted and fragrant, about 1-2 minutes. Add the pumpkin puree and the marinara and stir to combine with the garlic and herbs. Season with salt and pepper. Bring to a boil.
- Add the vegetable broth to the skillet, starting with 1/2 a cup and add more as needed for desired thickness, simmer the sauce for about 5-7 minutes.
- Stir the drained pasta into the sauce.
- Serve with the crispy reserved sage and crushed cashews, if desired.