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This one pot creamy pumpkin sage pasta is the best thing I have made this entire fall. Any of you who love my creamy garlic pasta will LOVE this recipe too. Everyone else, you will also love this. Trust. Naturally vegan and dairy-free without any weird ingredients. Just pasta deliciousness!

I feel like the yearly onslaught of food blog pumpkin recipes is such a truism that even stating that I’m “not that into pumpkin” is cliched at this point. So I’m going to skip any further intro about pumpkin trends and just get to the recipe!

Like last year’s pumpkin garlic knots, this creamy pumpkin pasta is a showcase of how beautifully pumpkin can play with savory flavors.

To play against the subtle sweetness of the pumpkin I added some fresh cherry tomatoes and dry white wine to this vegan pumpkin pasta. Back when I developed this recipe it was still tomato season and the tomatoes were a lovely gift from my coworker’s garden. I realize that now a lot of you probably can’t get fresh tomatoes. Go ahead and used canned, just reduce the amount a little bit.

Another nice thing about preparing creamy pumpkin pasta using the one pot method is that the sauce comes out TRULY creamy. I see a lot of vegan cashew-based versions of this dish and I just don’t think there’s any comparing to the creaminess produced by cooking the sauce and pasta together. This sauce coats the pasta perfectly and is a lot lower fat, no cashews required!

Despite being fairly healthy, and pretty darn cheap and lazy, my one pot vegan pumpkin pasta is a gourmet-tasting dish that I’m confident you will love!