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Creamy Pumpkin Pasta Sauce with Sage (Dairy-Free) Recipe

Creamy Pumpkin Pasta Sauce with Sage (Dairy-Free) Recipe
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★★★★★

4.9 from 16 reviews

This creamy pumpkin pasta sauce with sage is a rich and flavorful dairy-free alternative to traditional cream sauces. Made with pumpkin puree, full-fat coconut milk, fresh sage, and warming spices, it offers a comforting autumn-inspired dish that pairs perfectly with gluten-free pasta. Ideal for those seeking a vegan and gluten-free meal packed with seasonal flavors and simple ingredients.

Ingredients

Scale

Produce

  • 1 Sweet Onion, diced
  • ⅓ Cup Fresh Sage (can use frozen)
  • 3–4 Cloves of Garlic, minced

Pantry

  • 1 Tablespoon Olive Oil
  • 1 Teaspoon Salt
  • ¼ Teaspoon Paprika
  • ¼ Teaspoon Cinnamon

Canned Goods

  • 15 Ounces Pumpkin Puree (not pumpkin pie filling)
  • 13.5 Ounces Full Fat Coconut Milk (1 can)

Pasta

  • 9 Ounces Gluten-Free Pasta (Jovial fettucine recommended)

Instructions

  1. Sauté Aromatics: Heat olive oil in a pan over medium heat. Add the diced onion, minced garlic, and fresh sage. Cook while stirring occasionally for about 3-5 minutes until the mixture becomes fragrant and the onions are translucent.
  2. Add Pumpkin and Seasonings: Pour in the pumpkin puree and full-fat coconut milk. Sprinkle in the paprika, salt, and cinnamon. Stir well to combine all the ingredients uniformly, cooking for a few minutes on medium heat.
  3. Simmer Sauce: Cover the pan with a lid and reduce heat to low. Let the sauce simmer gently for 25-30 minutes, stirring occasionally to prevent sticking and to allow the flavors to meld together and thicken the sauce.
  4. Cook Pasta: Meanwhile, prepare the gluten-free pasta according to the package instructions until al dente. Drain the pasta once done.
  5. Combine Pasta and Sauce: Add the cooked pasta directly into the simmering sauce. Stir thoroughly to coat each strand or piece evenly with the creamy pumpkin sauce. Serve warm and enjoy!

Notes

  • Ensure you use pure pumpkin puree and not pumpkin pie filling to avoid added sugars and spices.
  • Full-fat coconut milk enhances the creaminess; avoid light versions for best texture.
  • Fresh sage provides the best flavor, but frozen sage works well too.
  • Adjust seasoning to taste; more cinnamon or paprika can deepen the flavor.
  • This recipe is naturally gluten-free and vegan, perfect for dairy-free diets.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove.

Nutrition

Keywords: pumpkin pasta sauce, dairy-free pumpkin sauce, gluten-free pasta sauce, creamy pumpkin sauce, vegan pasta sauce, autumn pasta recipe, sage pasta sauce

Find it online: https://platedbyemma.com/creamy-pumpkin-pasta-sauce-with-sage-dairy-free-recipe/