Vegan Pumpkin Pasta with Sage & Walnuts
Prep time
Cook time
Total time
This recipe is from Vegan Unplugged: A Pantry Cuisine Cookbook and Survival Guide by Jon Robertson © 2010, and reprinted with his permissions.
Recipe type: Entree
Cuisine: American
Serves: 4 servings
  • 1 (15-ounce) can pumpkin puree
  • 1 teaspoon vegetable broth base (such as better than bouillon brand)
  • 1 teaspoon ground sage
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 cup water
  • salt and freshly ground black pepper
  • 12 ounces angel hair pasta or cappelini (gluten-free, if needed)
  • ½ cup chopped toasted walnuts
  1. In a saucepan, combine the pumpkin, water, broth base, sage, garlic powder, and onion powder.
  2. Cook over medium heat until smooth and hot. Season with salt and pepper to taste. If the sauce is too thick, add a little water. Set aside.
  3. Cook the pasta in a pot of boiling salted water until tender, 3 to 4 minutes.
  4. Drain and return to the pot.
  5. Add the reserved sauce and toss to combine.
  6. Serve sprinkled with the walnuts.
You can substitute any kind of pasta shape you prefer, or try shirataki noodles — I like the Miracle Noodle brand, it has zero calories and contains no soy, gluten, or wheat.
Recipe by Go Dairy Free at