Vegan Creamy Pumpkin Sage Pasta

This creamy pumpkin pasta is pure comfort food.

It’s rich, warm, and full of cozy fall flavors.

The earthy sage, nutty Parmesan, and creamy pumpkin come together in the most perfect way

It’s a quick dish but feels fancy. Every time I make it, people go back for seconds — even the ones who say they’re “not really into pumpkin.”

Give it a try. You’ll love how fast and satisfying it is.

Why I Love This Recipe

I made this for a fall dinner with friends a couple years ago, just tossing together what I had in the pantry. No one believed it came from a can of pumpkin! Since then, it’s become a go-to. It’s fast, creamy, and hits the spot.

You only need one pan and one pot
Ready in under 30 minutes
Feels fancy without any fuss
Makes your kitchen smell amazing thanks to the sage
Super satisfying but not too heavy

What You’ll Need

12 oz fettuccine or linguine pasta
1 tbsp olive oil
2 tbsp unsalted butter
6–8 fresh sage leaves
3 cloves garlic, minced
1 cup canned pumpkin puree
1 cup heavy cream
½ cup grated Parmesan cheese (plus more for topping)
¼ tsp ground nutmeg
Salt and black pepper to taste

Pro Tips

Crisp the sage first — it adds texture and that nutty aroma
Use canned pumpkin, not pumpkin pie filling
Stir sauce constantly while adding cream to prevent separation
Save a little pasta water to adjust the sauce consistency
Don’t skip the Parmesan — it adds the perfect salty bite

Tools Required

Large pot for pasta
Large sauté pan or skillet
Wooden spoon or silicone spatula
Measuring cups and spoons
Knife and cutting board
Grater for Parmesan

Substitutions and Variations

Swap heavy cream for half-and-half or coconut cream (for dairy-free)
Use butternut squash puree instead of pumpkin
Add cooked chicken or crispy bacon for extra protein
Try gluten-free pasta if needed

Make Ahead Tips

You can make the sauce ahead of time! Store it in the fridge for up to 3 days. Just reheat gently in a pan and toss with fresh pasta when ready to serve.

Servings and Time

Serves: 4
Total Time: 25 minutes

Cooking Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add 12 oz of fettuccine and cook until al dente according to the package (usually 9–11 minutes). Before draining, reserve ½ cup of the pasta water. Drain and set aside.

Step 2: Crisp the Sage

In a large skillet, heat 1 tbsp olive oil and 2 tbsp butter over medium heat. Add 6–8 fresh sage leaves and cook until they curl and crisp up, about 1 minute per side. Remove and set aside on a paper towel.

Step 3: Sauté the Garlic

To the same skillet, add 3 cloves of minced garlic. Sauté for about 30 seconds, until fragrant but not browned.

Step 4: Add Pumpkin and Cream

Stir in 1 cup of canned pumpkin puree and 1 cup of heavy cream. Whisk together until smooth and creamy, cooking for about 3–4 minutes over medium heat.

Step 5: Season and Add Cheese

Add ½ cup grated Parmesan, ¼ tsp nutmeg, salt, and black pepper to taste. Stir well until cheese melts and sauce thickens.

Step 6: Toss Pasta

Add the drained pasta to the sauce. Toss everything together, adding a bit of reserved pasta water if the sauce is too thick.

Step 7: Plate and Top

Transfer the pasta to bowls. Top with crispy sage leaves and more Parmesan if you’d like.

Leftovers and Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat with a splash of milk or pasta water to loosen the sauce. Not freezer-friendly.

Why This Recipe Works (Quick Science)

Pumpkin is naturally creamy and starchy, which helps it bind with fat from the cream and cheese to create a silky sauce. The Parmesan adds umami and salt, while the sage brings out earthy depth. The starchy pasta water helps emulsify everything so it clings to the noodles.

Common Mistakes

Using pumpkin pie filling instead of plain pumpkin puree — way too sweet
Not crisping the sage — it adds flavor and texture
Forgetting to save pasta water — you’ll need it to adjust the sauce
Overheating the cream — it can curdle if it gets too hot

What to Serve With

Simple arugula salad with lemon vinaigrette
Garlic bread or warm sourdough
Roasted Brussels sprouts or broccoli
A glass of dry white wine like Pinot Grigio

FAQ

Can I use another type of pasta?
Yes! Penne, rigatoni, or spaghetti all work great.

Can I make this dairy-free?
Swap the butter and cream for plant-based versions, and use nutritional yeast instead of Parmesan.

Can I add protein?
Yes — grilled chicken, Italian sausage, or even white beans are great additions.

Does it taste sweet?
Nope! The pumpkin adds body and color, but the sage, garlic, and Parmesan keep it savory.

Can I double the recipe?
Absolutely. Just make sure you have a big enough skillet to hold all the sauce and pasta.