This vegan Pumpkin Pasta is a savory fall-inspired recipe made with a dairy-free sauce that is full of nutrients and vitamins with a subtle pumpkin taste.
Bring a large pot of salted boiling water to a boil. Add the pasta and cook, uncovered al dente according to package instructions. Drain and set aside with a little pasta water to keep it from sticking.
In a large skillet, heat the olive oil at medium heat. Add the sage and stir frequently until the sage gets dark and crispy. Remove the sage and set aside in a small bowl.
Add the garlic and thyme to the oil leftover in the skillet and cook until the garlic gets lightly toasted and fragrant, about 1 minute. 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 unsweetened almond milk to the skillet and simmer the sauce for about 5-7 minutes until it thickens. Stir in the pasta and toss to coat with the sauce
Serve with the reserved crispy sage, if desired.
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Notes
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge. When ready to enjoy, just add a splash of milk to keep the sauce from drying out.Make Ahead: You can make the sauce up to 3-4 days ahead of time and freeze it for up to 3 months. Then just heat through a large pan, and toss with pasta.Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe:
To make it gluten-free, you can use any gluten-free pasta of your choice.
To make the sauce more creamy, you can use heavy cream or more milk.
Feel free to substitute the fresh garlic for garlic powder, and the fresh thyme for dried thyme (1 teaspoon)