This roasted pumpkin pasta combines sweet, roasted pumpkin with buttery sage and tender pasta for a deliciously wholesome meal. It's also super creamy and entirely dairy-free!
Looking for more pumpkin recipes? Then you'll also love my Pumpkin Black Bean Soup, Pumpkin and Sage Risottoand Vegan Pumpkin Chili recipes.
This roasted pumpkin pasta is so simple, cozy and delicious that it might easily become your favorite way to enjoy a pumpkin!
It has a great mix of sweet and savory and it's creamy beyond measure, all while being completely dairy-free at the same time.
Why you'll love this roasted pumpkin pasta
- The absolute perfect easy dinner for a cold evening!
- Super easy to make your own as you can roast some other veggies with the pumpkin if you like.
- Loaded with fiber plus loads of other vitamins and minerals for a balanced, nutritious meal.
What you'll need
Pumpkin - Roasting the pumpkin brings out all its natural sweetness and makes the sauce extra rich and flavorful.
Red onion - Roasted red onion adds a caramelized sweetness that works perfectly with the pumpkin.
Olive oil - A little olive oil is all you need to get those veggies golden and delicious in the oven.
Pasta - I used mezzi rigatoni but fusilli or penne also work well because all those little ridges hold onto the creamy sauce so well.
Plant-based butter - You only need a bit to crisp the sage leaves and cook the garlic in. I typically go for the plant-based butter from Flora.
Sage leaves - Fried sage leaves are crispy, aromatic, and make the whole dish feel just a little fancier.
Garlic - Make sure you sauté your chopped garlic gently so it doesn't burn.
Tomato paste - To deepen the sauce and balance the sweetness of the pumpkin.
Cream - Your favorite shop-bought plant-based heavy cream alternative is fine here; you can also try a homemade vegan cashew cream instead.
Parmesan - A sprinkle of vegan Parmesan adds that perfect cheesy flavor!
Pro tip
Roast the pumpkin and onion until the edges are slightly caramelized for a slightly smoky flavor.
How to make roasted pumpkin pasta
This is a quick guide with step-by-step photos. For full ingredients and instructions, check out the recipe card below.
Roast the pumpkin and onion at 400°F (200°C) with olive oil, salt, and pepper for 25-30 minutes until golden and tender.
Cook the pasta in salted boiling water until al dente, reserving 1 cup of pasta water before draining.
Blend the roasted pumpkin and onion with vegetable stock. In a skillet, melt the plant-based butter, fry the sage leaves, then sauté garlic and tomato paste until fragrant.
Stir in the plant-based cream, a splash of pasta water, and the pumpkin mixture.
Toss with pasta, add plant-based Parmesan, and serve topped with crispy sage.
Substitutions and variations
- You can use butternut squash or even sweet potato instead of pumpkin.
- Stir in a handful of baby spinach at the end for a pop of color.
- Make the sauce a bit nutty by stirring in a spoonful of almond butter.
Helpful tips for the best vegan pumpkin pasta
- You can cut prep times considerably by using pre-chopped pumpkin.
- Make sure you keep an eye on the sage leaves as they crisp as they can burn fast.
- Stir in the plant-based cream slowly over low heat to keep the sauce smooth and silky.
Leftovers and storage
- Keep any leftovers in an airtight container in the fridge for up to 3 days.
- Warm it gently on the stovetop or in the microwave, adding a splash of water or stock to loosen the sauce if needed.
- While the sauce can be frozen separately for up to 2 months, I wouldn't recommend freezing the pasta as it can get mushy when thawed.
More easy vegan pasta recipes
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Roasted Pumpkin Pasta
Ingredients
- 1 lb (450 g) pumpkin, diced into medium cubes (about 3 cups)
- 1 small red onion, cut into wedges
- 1 tablespoon olive oil
- ¼ teaspoon salt
- Freshly ground black pepper
- ½ cup (125 ml) vegetable stock
- 10 oz (30 g) pasta
- 2 tablespoons plant-based butter
- 6-8 sage leaves
- 2 large garlic cloves
- 2 tablespoons tomato paste
- 1 cup (250 ml) plant-based heavy cream
- ¼ cup (25 g) plant-based Parmesan, grated
Instructions
- Preheat your oven to 400°F (200°C). Toss the diced pumpkin and red onion wedges with olive oil, salt, and a few grinds of black pepper. Spread them out on a baking sheet and roast for 25-30 minutes, flipping halfway, until golden and tender.1 lb pumpkin1 small red onion1 tablespoon olive oil¼ teaspoon saltFreshly ground black pepper
- While the pumpkin is roasting, bring a large pot of salted water to a boil and cook the pasta until al dente, following the package instructions. Reserve 1 cup of pasta water, then drain and set aside.10 oz pasta
- Once the pumpkin and onion are roasted, transfer them to a blender or food processor. Add the vegetable stock and blend until smooth and creamy.½ cup vegetable stock
- In a large skillet, melt the plant-based butter over medium heat. Add the sage leaves and fry for 1-2 minutes until crisp. Remove the sage and set it aside for garnish.2 tablespoons plant-based butter6-8 sage leaves
- Lower the heat and add the minced garlic to the skillet. Cook for 1 minute until fragrant (careful not to burn it), then stir in the tomato paste and cook for another minute.2 large garlic cloves2 tablespoons tomato paste
- Stir in the plant-based cream, followed by a splash of reserved pasta water to loosen the mixture. Add the blended pumpkin mixture and stir well, adding more pasta water if needed.1 cup plant-based heavy cream
- Add the cooked pasta to the skillet, tossing it to coat in the sauce. Stir in the plant-based Parmesan and season with additional salt and pepper to taste.¼ cup plant-based Parmesan
- Plate the pasta and top with crispy sage leaves and extra plant-based Parmesan if you like. Serve immediately.
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