Creamy Vegan Pumpkin Pasta with Sage and Tofu Recipe

I absolutely love sharing this Creamy Vegan Pumpkin Pasta with Sage and Tofu Recipe because it’s one of those dishes that hits all the cozy comfort food spots without any dairy—perfect for anyone wanting a rich, satisfying meal that’s also plant-based. The combination of silky tofu and pumpkin creates a luscious sauce that coats your pasta just right, and the fresh sage adds that herby warmth that makes you feel like fall is wrapped up on your plate.

When I first tried this recipe, I was amazed at how easy it was to pull together but how fancy it tasted—like something you’d find at a cozy artisan cafe. You’ll find that this pumpkin pasta is not just great for chilly evenings but also fantastic for meal prepping since it reheats beautifully and only gets better with time. This Creamy Vegan Pumpkin Pasta with Sage and Tofu Recipe is a keeper, trust me!

this …

Ingredients You’ll Need

These ingredients come together beautifully with simple pantry staples and fresh herbs. Having fresh sage on hand really lifts the whole dish, so don’t skimp on that if you can help it.

• Olive oil: A good quality extra virgin olive oil adds depth to the sautéed onions and herbs.
• Yellow onion: Adds a subtle sweetness and savory base—make sure to chop it finely so it cooks evenly.
• Fresh sage: The star herb here, minced finely for that earthy aroma and flavor.
• Pumpkin purée: Use pure pumpkin, not pumpkin pie filling, for the best texture and taste.
• Silken tofu: This creates the creamy texture without any dairy—blend it thoroughly for smoothness.
• Vegetable broth: Adds flavor and thins the sauce just enough without watering it down.
• Plant-based milk: Helps make the sauce silky—unsweetened almond or oat milk work great.
• Italian seasoning: Brings in classic herb flavors to complement the sage and pumpkin.
• Cumin: Adds a subtle warmth and earthiness that pairs surprisingly well with pumpkin.
• Paprika: For a gentle smoky depth, adjust to taste.
• Salt and pepper: Essential for balancing all the flavors—season gradually and taste as you go.
• Pasta: Any pasta works here—long shapes like fettuccine or penne are my favorite for catching the sauce.
• Fresh parsley: Just a handful, chopped for a bright, fresh finish on top.

Variations

I’m all about making recipes your own, so I love switching things up with this Creamy Vegan Pumpkin Pasta with Sage and Tofu Recipe depending on the season or what’s in my pantry.

• Add Some Heat: Sometimes I toss in a pinch of crushed red pepper flakes for a kick—it complements the sweet earthiness of the pumpkin perfectly.
• Try Different Herbs: Rosemary or thyme can be swapped in for sage for a different aromatic experience.
• Gluten-Free Pasta: I often use chickpea or brown rice pasta for a gluten-free version that still holds up well with the sauce.
• Extra Veggies: Adding sautéed mushrooms or spinach is a great way to boost the veggies without overpowering the creamy sauce.

How to Make Creamy Vegan Pumpkin Pasta with Sage and Tofu Recipe

Step 1: Sauté the Onion and Sage

Heat your olive oil in a large pot over medium-high heat until shimmering, then add your chopped onion. Cook it slowly until the onions are golden and soft—this brings out their natural sweetness and builds the flavor base. Just before taking the pan off the heat, stir in the minced sage and cook for about 20 seconds, constantly stirring so the sage releases its aroma but doesn’t burn. This little herbal addition right here makes all the difference.

Step 2: Blend the Pumpkin and Tofu

Transfer the onion and sage mixture to a blender. Add the silken tofu and pumpkin purée. Blend everything together until the sauce is completely smooth—this step is key to getting that creamy texture without any lumps. I recommend stopping and stirring a couple of times as you blend, so everything mixes evenly.

Step 3: Cook the Sauce

Return your blended sauce to the pot and stir in the vegetable broth, plant-based milk, Italian seasoning, cumin, paprika, salt, and pepper. Bring the pot to a gentle simmer over medium-low heat, then cover with a lid and cook for 10 minutes. This lets all the flavors marry beautifully. After that, squeeze in fresh lemon juice (about half a lemon) to brighten it up and cook covered for another 5 minutes. Always taste at the end and adjust the salt or spices as needed.

Step 4: Prepare and Combine with Pasta

While the sauce is doing its magic, cook your pasta according to package instructions until al dente. Drain it well, then toss it with your creamy pumpkin sauce right in the pot or a warmed serving dish. Make sure each strand or piece is beautifully coated—that’s the good stuff!

How to Serve Creamy Vegan Pumpkin Pasta with Sage and Tofu Recipe

Garnishes

I usually top mine with freshly chopped parsley for a fresh contrast and a sprinkle of roasted pepitas or raw pepitas for crunch. It adds not only texture but a lovely nutty flavor that bumps the dish up a notch. Sometimes, a drizzle of good olive oil or a dusting of smoked paprika looks beautiful too.

Side Dishes

Pair this pumpkin pasta with a crisp kale salad or a simple arugula salad tossed with lemon and olive oil to cut through the creaminess. Roasted Brussels sprouts or garlic green beans are also my go-to sides because their robust flavors complement the mellow sauce.

Creative Ways to Present

For dinner parties, I sometimes serve this pasta in individual shallow bowls, garnished with a sprig of sage and some toasted pine nuts for a refined look. You can also swirl the sauce artistically over the pasta just before serving for an Instagram-worthy presentation that tastes even better than it looks.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens as it cools, so before reheating, I add a splash of plant-based milk or veggie broth to loosen it up—that way, it’s just as creamy as when freshly made.

Freezing

This Creamy Vegan Pumpkin Pasta with Sage and Tofu Recipe freezes surprisingly well. I like to freeze the sauce separately from the pasta if possible; then thaw overnight in the fridge and heat gently on the stove. The pasta can get a bit softer when frozen together, so reheating the sauce and freshly cooking pasta works best for texture.

Reheating

Reheat gently on the stovetop over low heat, stirring frequently and adding a splash of plant milk or broth to keep it creamy without drying out. If you’re using a microwave, heat in short bursts, stirring in between to prevent hot spots and curdling.

FAQs

Final Thoughts

This Creamy Vegan Pumpkin Pasta with Sage and Tofu Recipe holds a special place in my kitchen because it brings together simple ingredients in a way that feels both indulgent and nourishing. Whether you’re cooking for yourself, family, or friends, it’s the kind of meal that makes everyone ask for seconds. Give it a try—you might just discover your new favorite cozy pasta dish!

Print