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creamy pumpkin pasta

Creamy Vegan Pumpkin Pasta with Apple & Sage

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 3 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


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


  • 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


  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.


Nutrition facts do not include vegan parmesan.


  • 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