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Pumpkin Sage Pasta Recipe

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5 from 84 reviews

This Pumpkin and Sage Pasta recipe combines creamy pumpkin puree with fragrant sage, smoky paprika, and vegan parmesan for a comforting, dairy-free twist on classic pasta dishes. Using gluten-free rigatoni and coconut milk, it’s perfect for those seeking a flavorful, plant-based meal with autumnal vibes.

Ingredients

Pasta

  • 1 lb gluten-free rigatoni pasta
  • Extra salt for the pasta water

Pumpkin Puree

  • 3 lbs pumpkin, cubed
  • 14 oz coconut milk
  • 2 tbsp olive oil
  • 3 cloves garlic
  • 1/2 tsp black pepper
  • 1 1/2 tsp salt
  • 3/4 tsp smoked paprika

Sage and Garnish

  • 6 sage leaves
  • 4 tbsp vegan parmesan cheese
  • Walnuts, optional

Instructions

  1. Prepare Ingredients: Gather all your ingredients and measure them for convenience. Slice the pumpkin into small cubes to ensure even cooking.
  2. Cook Pumpkin: Place the cubed pumpkin into a pot of boiling water and cook for about 15 minutes or until tender. Once cooked, remove the pumpkin skin carefully.
  3. Make Pumpkin Puree: Transfer the cooked pumpkin to a blender. Add the coconut milk, olive oil, garlic cloves, black pepper, and salt. Blend until you achieve a smooth and creamy consistency.
  4. Fry Sage Leaves: Heat a frying pan over medium heat and add a small amount of olive oil. Fry the sage leaves until they turn dark and become crispy. Remove and place them onto a paper towel to drain and dry.
  5. Cook Pasta: Bring a large pot of salted water to a boil. Add the gluten-free rigatoni and cook according to package instructions until al dente. Drain the pasta well.
  6. Cook Pumpkin Sauce: Pour the pumpkin puree back into the frying pan over medium heat. Stir in the smoked paprika and cook for about 5 minutes, allowing the sauce to thicken slightly.
  7. Combine Pasta and Sauce: Add the cooked pasta to the frying pan with the pumpkin sauce. Toss thoroughly to ensure the pasta is evenly coated.
  8. Serve: Plate the pasta and garnish with vegan parmesan cheese, fried sage leaves, and optional walnuts for added texture and flavor.

Notes

  • Be sure to salt your pasta water well to bring out the pasta's flavor.
  • Peeling the pumpkin after boiling is easier than peeling raw pumpkin.
  • For a nuttier flavor, toast the walnuts before adding as garnish.
  • This dish is both gluten-free and vegan,
    making it suitable for various dietary needs.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Find it online: https://mealsbykate.com/pumpkin-sage-pasta-recipe/