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Vegan Sausage Pumpkin Pasta » Simple and Healthy Recipe! ✅

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Vegan Fall Inspired Sausage Pumpkin Pasta is full of all the fall vibes.

This creamy, lactose-free pumpkin pasta is perfect for whipping up a crisp fall afternoon.

We love pasta night at our house and as soon as the weather starts to cool down, pasta with pumpkin sauce is on the menu.

Pumpkin doesn’t have to be just for sweet dishes. I love adding butternut squash to savory dishes. My Slow Cooker Pumpkin Chili is a fall staple, and pumpkin is a welcome addition to these fall-inspired black bean burgers.

pumpkin sauce for pasta

For the pumpkin pasta sauce, you’ll start by browning some sausages. For this butternut squash pasta recipe, I really like using Field Roast Apple Sage Sausages. The apple and sage flavors in the sausage go really well with the pumpkin.

Can you make pumpkin pasta gluten free?

For a gluten free option I would leave out the vegan sausage as it does have gluten. Sub a gluten-free pasta for pasta.

Ingredients for vegan pumpkin sauce

To prepare the pumpkin sauce for pasta, you will need the following ingredients:

  • Olive oil
  • Roasted Apple and Sage Sausages
  • yellow onion
  • Garlic
  • fresh sage
  • Dry white wine
  • vegetable broth
  • pumpkin in a jar
  • vegetable milk
  • Cinnamon
  • Nutmeg
  • penne pasta

how to make the recipe

Bring a large pot of water to boil. Salt the water and cook the pasta according to package directions.

Heat a large, deep skillet over medium-high heat. Add 1 tablespoon of olive oil to the skillet and brown the vegan apple sausage. Transfer the sausage to a plate.

Add the remaining tablespoon of oil and then the onion. Saute for 3 to 5 minutes until onions are tender. Add the garlic and cook for another minute.

Now add the sage and wine to the pan; shake off. Cook until the wine is reduced by half.

Pour in the broth and squash and stir to combine, stirring the sauce until bubbling.

Once the sauce is bubbling, lower the heat and add the non-dairy milk. Just make sure you use unsweetened milk.

Cook the sauce for 10-15 minutes until it has thickened slightly.

Add the cooked vegan sausage back in and mix.

Return the drained pasta to the pot it was cooked in. Pour pumpkin sauce over pasta.

Add sauce and pasta and sauté over low heat for 1 minute. Garnish the pasta with sage leaves.

More Pumpkin Recipes to Try

I always carry a few extra jars of pumpkin to keep in the pantry. Pumpkin recipes don’t have to be for fall!

If you make this vegan pumpkin pasta recipe, please leave a comment and let us know how it turned out!

Product:
6 servings

Preparation time:
10 minutes

Time to cook:
30 minutes

Total Time:
40 minutes

This creamy, lactose-free pumpkin pasta is perfect for whipping up a crisp fall afternoon.

ingredients

  • 1 pound penne pasta

  • 2 tablespoons olive oil

  • 4 Vegan Roasted Apple & Sage Sausages

  • 1 small yellow onion, diced

  • 4 garlic cloves, minced

  • 2 tablespoons chopped fresh sage leaves

  • 1 cup dry white wine

  • 1 cup of vegetable broth

  • 1 cup canned pumpkin

  • ½ cup non-sweetened non-dairy milk

  • ⅛ teaspoon cinnamon

  • ¼ teaspoon ground nutmeg

  • Salt and pepper to taste

Instructions

  1. Bring a large pot of water to boil. Salt the water and cook the pasta according to package directions.
  2. Meanwhile, heat a large, deep skillet over medium-high heat. Add 1 tablespoon of olive oil to the skillet and brown the vegan apple sausage. Transfer the sausage to a plate.
  3. Add the remaining tablespoon of oil and then the onion. Saute for 3 to 5 minutes until onions are tender. Add the garlic and cook for another minute.
  4. Now add the sage and wine to the pan; shake off. Cook until the wine is reduced by half.
  5. Pour in the broth and squash and stir to combine, stirring the sauce until bubbling.
  6. When the sauce is boiling, lower the heat and add the vegetable milk. Just make sure you use unsweetened milk.
  7. Cook the sauce for 10-15 minutes until it has thickened slightly.
  8. Add the cooked vegan sausage back in and mix.
  9. Return the drained pasta to the pot it was cooked in. Pour pumpkin sauce over pasta.
  10. Add sauce and pasta and sauté over low heat for 1 minute. Garnish the pasta with sage leaves.
Nutritional information:

Yield: 6 Servings: 1

Amount per proportion:

Calories: 277 Total Fat: 9g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 9mg Sodium: 270mg Carbohydrates: 35g Fiber: 4g Sugar: 7g Protein: 7g

Nutrition information is an estimate per serving only.

Did you make this recipe?

Leave a comment on the blog or share a photo on Instagram

good kitchen! Jeni

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