Creamy Pumpkin & Sage Pasta

Recipe adapted from Vicky Berman.

This is a great vegan meal that is full of warmth, flavor, and is remarkably simple to make. 

Prep Time

0 minutes

Cook Time

25 minutes


4 Servings


1 cup pumpkin pureé
1⁄2 coconut cream (or whole milk)
5 cloves garlic (minced)
1 bunch sage, fresh (20-30 leaves)
1 tablespoon olive oil
6 ounces linguine (or spaghetti)
1 cup stock, vegetable


Cook pasta and set aside.

Over medium heat, heat the oil and lightly fry the sage leaves. They should darken in color but not turn brown. Remove the leaves and save the now-infused oil to cook with. Save a few fried sage leaves aside for garnish.

In the sage oil, add the garlic and cook for about 1 minute. Add the pumpkin puree and stir well. Add coconut cream and mix until smooth and well combined. Bring to a boil and then reduce to a simmer for 3-5 more minutes. Add vegetable broth, stirring, until you reach your desired consistency. Add to the pasta and mix well. Serve with sage leaves on top of each dish.