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Creamy Pumpkin Pasta with Sage and Walnuts

Creamy Pumpkin Pasta with Sage and Walnuts {vegan}

  • Total Time: 35 minutes
  • Yield: 4 servings 1x



Pumpkin Sauce

  • 800g hokkaido pumpkin
  • 1/2 teaspoon salt
  • 1 large yellow onion
  • 2 garlic cloves
  • 1/2 tablespoon olive oil
  • 150g vegan cream cheese
  • 2 tablespoons nutritional yeast
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cinnamon
  • 1/2 teaspoon onion powder
  • salt and pepper to taste
  • pasta of choice

Sage & Walnut Topping

  • 1 tablespoon vegan butter
  • 2025 sage leaves (depending on their size)
  • 1 handful walnuts, quartered
  • a pinch of salt


Pumpkin Sauce

  1. Wash and halve the pumpkin. Scrape out the seeds and string and cut into cubes.*
  2. Fill enough water in a large pot so it covers the bottom and add the pumpkin cubes along with the salt. Bring to a boil, reduce to a simmer and cook for about 15 minutes, until the pumpkin is soft.
  3. In the meantime, chop the onion and garlic into small pieces and sauté with 1/2 tablespoon of olive oil until they are golden brown. (Add a bit of water if they start to stick to the pan.)
  4. Cook the pasta according to package instructions. Add the cooked pumpkin, cream cheese, nutritional yeast, nutmeg, cinnamon and onion powder to a blender and blend until smooth (or use an immersion blender). Season with salt and pepper.

Sage & Walnut Topping

  1. Melt the butter in a medium pan, add the nuts and sage and cook until the sage is crispy.
  2. Season with a pinch of salt. Spoon it on top of the pumpkin pasta, right before serving.


*Hokkaido pumpkin does not need to be peeled.

Keywords: vegan pumpkin pasta, creamy pumpkin sauce, pumpkin, pasta