We cannot get enough of this delicious easy pumpkin pasta sauce with toasted sage and hazelnuts! It has a smooth, velvety texture and a rich flavor with a subtle sweetness. The herby hazelnuts on top add the perfect finishing touch. Best of all, this savory pumpkin sauce is both dairy-free and vegan, and it’s a breeze to whip up in just 20 minutes!
The first pumpkin recipe of the season is the best way to kick off the first day of fall. To me, the first day of fall is always special as it usually lines up with my birthday. All I wanted for my birthday dinner was this pumpkin pasta dish. I dreamed it up in the morning, ordered groceries, and had it on the table by 5. A quick decadent dinner? Happy birthday to me! Easy Pumpkin Pasta Sauce with Toasted Sage and Hazelnuts was a hit!
Why you’ll love this
- Simple: this pumpkin pasta sauce is extremely easy and quick to make.
- Weeknight meal: this meal comes together in 30 minutes!
- A creamy sauce without the heavy cream (this is big in our house due to sensitive tummies)
Ingredients
Pasta: You can cook this with the pasta of your choice. At the time of photographing, we tried it with ravioli, but my favorite is with penne! You can also make this with chickpea pasta for more protein.
Hazelnuts: from our local farmers market, we had a beautiful bag of hazelnuts from Holmquist Hazelnut Orchards Toasted, hazelnuts add crunch and buttery flavor as a pasta dish topping.
Sage: the fried sage brightens this dish up.
Pumpkin Puree: Make sure it’s not the pumpkin pie mix!
Coconut Milk: Adds creaminess to the pasta sauce without having to use traditional heavy cream.
Spice mix: This spice mix is phenomenal. Cardamom, curry, garlic, cumin, and salt all play nice to create depth and flavor to this sauce.
Vegetable Broth
Olive Oil
How to Make
Make the crispy walnut and sage topping: Heat 2 tbsp of oil in a large skillet until it’s hot. Then, add sage and stir often for about 1 minute, until the sage is crispy. Next, add in hazelnuts and salt, and continue to stir until sage is lightly browned, about 1-2 min. Finally, use a slotted spoon to transfer to a paper towel lined plate.
Cook the pasta: Start your pasta, cooking to al dente according to it’s directions.
Make the pumpkin curry sauce: Wipe out the large skillet. Add in canned pumpkin, coconut milk, vegetable stock, garlic powder, curry powder, cumin, cardamom, salt. Bring to a boil. Reduce heat, and simmer for 10-15 minutes or until sauce thickens.
Break the topping up: While the sauce is simmering, place a paper towel or tea towel over the hazelnut and sage mixture so that it is covered completely (you don’t want any hazelnuts to go rogue!). With the back of a wooden spoon, gently hit the paper towel to break up the hazelnuts. You don’t need to do this too much, just enough to break them up slightly. It’s nice to have varying sizes for texture!
Combine it all together Add the pasta to the skillet with the sauce and stir until warmed through.
Enjoy! Divide pasta into bowls, top with hazelnut topping and parmesan (if using).
Variations and Substitutions
For (our) toddler: Keep a portion of the pasta separate. For the first time, she took ONE whole piece of pasta with the sauce on. Then she was done with it, so we gave her the plain pasta with butter and cheese that she really loves. While we like to introduce her to all the flavors and food groups, we don’t force it and make it a chore. We want her to enjoy experimenting with food as much as we do!
Make it gluten free:Make this gluten free by using your favorite gluten free pasta
Hazelnut substitution : This would be amazing with walnuts! Walnuts are more cost effective and still add a rich flavor.
Pasta: You can use any pasta you would like in this. Just cook to al dente according to the bags instructions.
How to store and reheat
Store in an airtight container for 4-5 days. Reheat in the microwave, adding a splash of water.
Tips for Success
If making with chickpea pasta, keep pasta and sauce separately. In my experience, chickpea pasta is only good for 1-2 days, and gets mushy when kept in sauce.
Salt your water when making your pasta! Pro tip: Wait until the water is boiling to add the water, this will prevent you from ruining your pan
What to serve with
If you’re wanting a little extra, this pasta would be great topped with simple sautéed mushrooms or chickpeas.
For non-vegetarians, roasted chicken or a simple pan-fried chicken would be a great pairing
Other Recipes You May Enjoy
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Easy Creamy Pumpkin Pasta Sauce with Toasted Sage and Hazelnuts
- Total Time: 25 minutes
- Yield: 4 bowls
- Diet: Vegan
Description
This pumpkin sauce has a smooth, velvety texture and a rich flavor with a subtle sweetness. The herby hazelnuts on top add the perfect finishing touch. This savory pumpkin sauce is both dairy-free and vegan, and it’s a breeze to whip up in just 20 minutes!
Ingredients
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16 oz choice of pasta
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¾ cup hazelnuts
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¾ cup sage
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Parmesan (optional)
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Crushed red pepper (optional)
Sauce
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1 can of pumpkin puree
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1 can of coconut milk
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¼ cup vegetable stock
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1 tsp Garlic powder
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1 tsp Curry powder
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1 tsp cumin powder
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¼ tsp cardamom powder
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¼ tsp salt
Instructions
Make the crispy hazelnut and sage topping: Heat 2 tbsp of oil in a large skillet until it’s hot. Then, add sage and stir often for about 1 minute, until the sage is crispy. Next, add in hazelnuts and salt, and continue to stir until sage is lightly browned, about 1-2 min. Finally, use a slotted spoon to transfer to a paper towel-lined plate.
Cook the pasta: Start your pasta, cooking to al dente according to it’s directions.
Make the pumpkin curry sauce: Wipe out the large skillet. Add in canned pumpkin, coconut milk, vegetable stock, garlic powder, curry powder, cumin, cardamom, salt. Bring to a boil. Reduce heat, and simmer for 10-15 minutes or until sauce thickens.
Break the topping up: While the sauce is simmering, place a paper towel or tea towel over the hazelnut and sage mixture so that it is covered completely (you don’t want any hazelnuts to go rogue!). With the back of a wooden spoon, gently hit the paper towel to break up the hazelnuts. You don’t need to do this too much, just enough to break them up slightly. It’s nice to have varying sizes for texture!
Combine it all together Add the pasta to the skillet with the sauce and stir until warmed through.
Enjoy! Divide pasta into bowls, and top with hazelnut topping and parmesan (if using)
Notes
See the above post for tips for success, substitutions and notes on storage.
- Prep Time: 2
- Cook Time: 23
- Category: dinner
- Method: stove top
- Cuisine: general
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