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    Home » Vegan and Soy-free

    Creamy Vegan Pumpkin Pasta with Apple & Sage

    Oct 18, 2019 · by Kate Kasbee · Modified: Aug 28, 2024

    Jump to Recipe· 4.8 from 4 reviews

    If you couldn’t tell by the title, this recipe is fully loaded with fall flavor. I don’t think I left anything out.

    Pumpkin, check. Apple, check. Sage, check. Cinnamon and nutmeg, check!

    Surprisingly, this mishmash of autumnal ingredients works really well together. The result is a warm and comforting pasta dish perfectly suited for a chilly fall night.

    creamy pumpkin pasta this recipe

    My original thought was to create a baked pasta dish. I even pre-heated the oven. But once I poured the cooked rigatoni into the creamy pumpkin sauce, I couldn’t wait to dig in. So, I turned off the oven and helped myself to a plate. Instant gratification!

    The key to getting the sauce to coat the surface of the noodles is to skip the post-drain pasta rinse. The starch left on the noodles allows the sauce to cling to every nook and cranny for maximum flavor.

    creamy pumpkin pasta
    creamy pumpkin pasta

    I chose to add tempeh to this creamy vegan pumpkin pasta to fill out the dish and make it more hearty.

    The technique, which involves crumbling the tempeh, browning it in a cast iron skillet, and tossing it with a savory sauce, comes from The First Mess cookbook. Laura does something similar with tempeh in one of her warm salad recipes.

    When prepared this way, tempeh is so delicious. It really takes this pasta dish to the next level.

    creamy pumpkin pasta
    creamy pumpkin pasta

    While I’m all about meal prep and pre-making dinner, this creamy vegan pumpkin pasta is best enjoyed right away. Then again, I also can’t stand leftover pasta.

    So, perhaps the staying power of this recipe is subjective. Invite a few friends over, open a bottle of wine, and invite everyone to cozy up by the fireplace with a plate of noodles. It’s the perfect recipe for a fall night at home. Cheers!

    Print
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    creamy pumpkin pasta

    Creamy Vegan Pumpkin Pasta with Apple & Sage

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 4 reviews
    • Author: Kate Kasbee
    • Prep Time: 25 mins
    • Cook Time: 20 mins
    • Total Time: 45 minutes
    • Yield: 4 servings 1x
    • Category: Dinner
    • Method: Stovetop
    • Cuisine: Vegan
    Print Recipe
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    Description

    This Creamy Vegan Pumpkin Pasta with Apple & Sage is exploding with fall flavor. It's the perfect comforting meal for a chilly autumn night.


    Ingredients

    Scale
    • 8 ounces rigatoni (or your favorite pasta)
    • 1 tablespoon olive oil
    • ½ yellow onion, diced
    • 4 garlic cloves, minced
    • 1 small apple, diced (I used a honeycrisp apple)
    • 4 sage leaves, chopped, plus more for serving
    • ½ teaspoon cinnamon
    • ¼ teaspoon nutmeg
    • 1 15-oz. can pumpkin puree
    • ½ to 1 cup vegetable broth
    • ½ cup full fat coconut milk 
    • ¾ teaspoon salt
    • 2 cups dinosaur kale, torn into bite-sized pieces
    • Vegan parmesan, for serving (optional) 

      For the tempeh:

    • 1 tablespoon soy sauce
    • 1 teaspoon apple cider vinegar
    • 1 teaspoon maple syrup
    • 1 teaspoon paprika
    • ½ teaspoon garlic powder
    • Pinch of red pepper flakes
    • 2 teaspoons olive oil
    • 1 8-oz. block of tempeh, crumbled

    Instructions

    1. Cook the pasta according to the package directions. Drain, but don’t rinse. This will help the sauce stick to the noodles later on. Set the cooked pasta aside.
    2. Preheat a large, deep skillet over medium-low heat. When hot, add the olive oil to the skillet followed by the onion and garlic. Saute until the onion is soft and the garlic is light golden in color, about 3 minutes. Add the apple, sage, cinnamon, and nutmeg to the skillet and stir to combine.
    3. Fold in the pumpkin puree, vegetable broth, and coconut milk. Season with salt and bring the mixture to a simmer. Continue to cook, stirring occasionally, for 10 to 15 minutes, until the sauce has thickened. Remove from heat.
    4. Meanwhile, make the tempeh. Whisk together the soy sauce, apple cider vinegar, maple syrup, paprika, garlic powder, and red pepper flakes in a small bowl. Warm the olive oil over medium heat and add the crumbled tempeh to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until the tempeh is lightly browned on all sides. Pour in the soy sauce mixture and stir to coat the tempeh. Remove from heat.
    5. Add the cooked pasta and tempeh to the pumpkin sauce and toss to combine, followed by the kale. Sprinkle with vegan parmesan, if using, and garnish with sage leaves. Serve warm.

    Notes

    Nutrition facts do not include vegan parmesan.

    Nutrition

    • Serving Size:
    • Calories: 493
    • Sugar: 10.9 g
    • Sodium: 780.3 mg
    • Fat: 16.4 g
    • Carbohydrates: 69.3 g
    • Protein: 21.3 g
    • Cholesterol: 0 mg

    Looking for more creamy vegan pasta recipes? Grab a fork and get ready to dive into some creamy, comforting pasta dishes that just happen to be 100% vegan.

    Our Favorite Creamy Vegan Pasta Recipes 🍝

    More pumpkin recipes you'll love

    penne with pumpkin cream sauce

    Penne with Pumpkin Cream Sauce

    creamy pumpkin soup

    Creamy Pumpkin Soup with Pasta and Spinach

    mini pumpkin pie topped with frosted cranberries.

    Mini Vegan Pumpkin Pies with Frosted Cranberries

    Or checkout our collection of Our 10 Favorite Vegan Pumpkin Recipes!

    Reader Interactions

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    1. Deb

      November 13, 2024 at 7:44 am

      We loved this recipe. It was very "more-ish." Contrary to the author's caution about leftovers, we liked it better the next day. I added a little milk and then reheated it at medium power in the microwave. It came out creamy and delicious.

      Reply
    2. Aimee B.

      September 14, 2023 at 11:28 am

      This was good. I especially loved the tempeh portion! 🙂

      Reply
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      Reply
    4. John

      October 20, 2019 at 9:47 am

      Looks great! I can't remember ever cooking with sage, so I'm looking forward to trying something new.

      Reply
    5. JoAnn M Lakes

      October 20, 2019 at 5:24 am

      Nice recipe. The spice combinations sound right on. (meaning less tweaking on my part). I noticed you used Trader Joe's pumpkin so have you tried their apple, Rave. OMG sweet/tart and so crisp even at room temperature.I'm looking forward to making this. I have a vegan potluck meetup in a couple of days. It will be perfect!

      Reply
      • Katie Koteen

        October 20, 2019 at 8:46 am

        Hey JoAnn! Thanks for that! I'm heading to Trader Joe's this morning and will look for the apple - can't wait! Let us know how the pasta goes over at the potluck.

        Reply

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    Pumpkin Pasta with Apple & Sage
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