Vegan Pumpkin Pasta with Sage & Walnuts (Pantry Recipe!)


This delicious and comforting vegan pumpkin pasta recipe makes a satisfying meal on a chilly autumn evening. And it’s made entirely from nonperishable ingredients! The noodles are tossed with a creamy sage-infused sauce and then sprinkled with toasted walnuts. It’s good enough to make you forget this is “pantry cuisine.”

This dish is also quick and easy to prepare, making it ideal on a busy weeknight or anytime you don’t feel like cooking. Pair it with a salad or a cooked green vegetable, and dinner is served.

For an even richer sauce, use unsweetened plain almond milk, coconut milk beverage, or light coconut milk in place of the water. You can also make it higher in protein by using lentil pasta.

Vegan Pumpkin Pasta Recipe with Sage & Walnuts (Pantry Cuisine - made purely with non-perishable ingredients!)

Special Diet Notes: Vegan Pumpkin Pasta

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, peanut-free, soy-free, vegan, and vegetarian.

For soy-free vegan pumpkin pasta, omit the walnuts or sub pumpkin seeds.

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.

More Easy Dairy-Free Pumpkin Recipes

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5-Ingredient Pumpkin Curry Soup

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Moroccan-Spiced Pumpkin Hummus (Naturally Vegan, Dairy-Free + Gluten-Free Recipe)

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About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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