Creamy Vegan Pumpkin Pasta with Sage and Coconut Milk

Creamy vegan pumpkin pasta with fresh sage, mushrooms, and a silky coconut milk sauce. Dairy-free, easy to make gluten-free, and ready in 45 minutes.

Course dinner, gluten-free, lunch, meal-prep

Cuisine American

Keyword creamy pumpkin pasta, dairy-free pasta, fall dinner, pumpkin sage pasta, vegan pumpkin pasta, vegan pumpkin pasta sauce

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 404kcal

Prepare pasta according to package, drain. Set aside.
In a large sauce pan or dutch oven, heat avocado oil over medium high heat.
Add in onion, mushrooms, garlic, and sage. Saute until mushrooms and onions are cooked through, about 6-8 minutes.
Add in can of coconut milk and can of pumpkin, then stir in all of the spices. Taste a little and add more spices to your taste. Let simmer over low heat for 10 minutes, then turn off heat.
Pour your cooked pasta into the pan, and stir until well combined. If you are adding cheese, now would be the perfect time!
Serve immediately. Store in fridge for up to 5 days or freezer for 3 months.

Use canned coconut milk. The carton kind is too thin and the sauce won't turn out creamy.
Give the mushrooms time. Let them cook until they're golden and their liquid has cooked off before you add the coconut milk, or the sauce can end up watery.
Save a splash of pasta water. The sauce thickens as it sits, so a little starchy pasta water loosens it right back up.
Taste before you toss. Every brand of pumpkin purée is a little different, so taste the sauce after it simmers and add more salt or spices if it needs it.
Keep it vegan. Skip the parmesan or use your favorite vegan parmesan. For gluten-free, double check that your pasta is labeled gluten-free.
Storage: Refrigerate leftovers in an airtight container for up to 5 days or freeze for up to 3 months. Add a splash of water or unsweetened plant milk when reheating.