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Final Pumpkin Pasta recipe plated in a large bowl and served with crispy sage

Pumpkin Pasta with Crispy Sage

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.
5 from 1 vote
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Course: Main Course
Cuisine: American
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Servings: 6 servings
Calories: 276kcal
Author: Yumna Jawad


  • 12 ounces Rigatoni pasta or other variety
  • 2 tablespoons extra virgin oil
  • 5-10 fresh sage leaves sliced
  • 2 garlic cloves minced
  • 1 tablespoon fresh thyme
  • 1 cup pumpkin puree
  • 1/2 cup marinara sauce
  • 1/2 cup unsweetened almond milk
  • Salt and pepper to 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 waster 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.



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)
Nutritional Data: The information below is an automated estimate and could vary based on cooking methods and ingredients used. It's estimated for 2 ounces of pasta per person.


Serving: 1g | Calories: 276kcal | Carbohydrates: 47g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Sodium: 140mg | Potassium: 285mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6499IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 2mg