Fall inspired Vegan Pumpkin Pasta with Sausage is filled with all the fall vibes.

This creamy, dairy-free pumpkin pasta is perfect to make on a crisp fall evening.

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

Pumpkin doesn't just have to be for sweet dishes. I love adding pumpkin to savory dishes. My slow cooker pumpkin chili is a fall staple and pumpkin is a welcomed addition to these fall inspired black bean burgers.

This creamy, dairy-free pumpkin pasta is perfect to make on a crisp fall evening.

pumpkin pasta sauce

For the pumpkin pasta sauce, you'll start by browning up some sausages. For this pumpkin pasta recipe, I really like using the apple and sage sausages from Field Roast. The apple and sage flavors in the sausage pair really well with the pumpkin.

can the pumpkin pasta be made gluten-free?

For a gluten-free option, I would omit the vegan sausage since it has gluten. Sub a gluten-free pasta for the pasta.

vegan pumpkin sauce ingredients

To make the pumpkin pasta sauce you'll need the following ingredients:

Olive Oil
Field Roast Smoke Apple Sage Sausages
Yellow Onion
Garlic
Fresh Sage
Dry White Wine
Vegetable Stock
Canned Pumpkin
Plant Milk
Cinnamon
Nutmeg
Penne Pasta

how to make the recipe

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

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

Vegan apple and sage sausage adds plant-based protein to any fall inspired recipe.

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

Now add in the sage and wine to the pan; stir. Cook until the wine reduces by half.

Pour in the stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble.

Once the sauce is bubbling lower the heat, and stir in plant milk. Just be sure to use an unsweetened milk.

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

Cooking penne pasta with a creamy pumpkin pasta sauce and sausage.

Add the cooked vegan sausage back in and stir.

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

Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with sage leaves.

More pumpkin recipes to try

I always pick up a few extra cans of pumpkin to keep in the pantry. Pumpkin recipes just don't have to be for the fall!

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

Vegan Pumpkin Pasta

Name: Vegan Pumpkin Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: American; Vegan
Ingredients: 1 Pound Penne Pasta; 2 Tablespoons Olive Oil; 4 Vegan Field Roast Smoked Apple and Sage Sausages; 1 Small Yellow Onion, diced; 4 Garlic Cloves, minced; 2 Tablespoons Fresh Chopped Sage Leaves; 1 Cup Dry White Wine; 1 Cup Vegetable Stock; 1 Cup Canned Pumpkin; 1/2 Cup Plant Milk, unsweetened; 1/8 Teaspoon Cinnamon; 1/4 Teaspoon Ground Nutmeg; Salt and Pepper to taste

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

This creamy, dairy-free pumpkin pasta is perfect to make on a crisp fall evening.

Ingredients

1 Pound Penne Pasta
2 Tablespoons Olive Oil
4 Vegan Field Roast Smoked Apple and Sage Sausages
1 Small Yellow Onion, diced
4 Garlic Cloves, minced
2 Tablespoons Fresh Chopped Sage Leaves
1 Cup Dry White Wine
1 Cup Vegetable Stock
1 Cup Canned Pumpkin
½ Cup Plant Milk, unsweetened
⅛ Teaspoon Cinnamon
¼ Teaspoon Ground Nutmeg
Salt and Pepper to taste

Instructions

Bring a large pot of water to a boil. Salt the water and cook the pasta according to the package directions.
Meanwhile, heat a large, deep skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the vegan apple sausage in it. Transfer sausage to a plate.
Add the remaining tablespoon oil, and then the onion. Sauté 3 to 5 minutes until the onions are tender. Add in the garlic and cook for another minute.
Now add in the sage and wine to the pan; stir. Cook until the wine reduces by half.
Pour in the stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble.
Once the sauce is bubbling lower the heat, and stir in the cinnamon, nutmeg and plant milk. Just be sure to use an unsweetened milk.
Cook the sauce for 10-15 minutes until it's slightly thickened.
Add the cooked vegan sausage back in and stir.
Return drained pasta to the pot you cooked it in. Pour the pumpkin sauce over pasta.
Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with sage leaves.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 277Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 9mgSodium: 270mgCarbohydrates: 35gFiber: 4gSugar: 7gProtein: 7g

Nutrition information is just an estimate per serving.

Happy Cooking!
Jeni