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Low Fat Pumpkin and Sage Vegan Pasta Recipe

User Rating 2.5 Star Rating (6 Reviews)


Low Fat Pumpkin and Sage Vegan Pasta Recipe
Pumpkin pasta sauce
Savory and aromatic, this vegetarian and vegan pumpkin and sage pasta sauce recipe is naturally lower in fat than other pumpkin pasta sauce recipes, and is perfect for an unusual main dish for autumn or anytime. If you're bored of the usual spaghetti and marinara, try this pumpkin pasta recipe.

Scroll down for more vegetarian and vegan pumpkin recipes to try.


  • 3 cloves garlic, minced
  • 1/2 onion, diced
  • 2 tbsp olive oil
  • 1/2 cup vegetable broth
  • 1/2 cup soy milk
  • 1 1/2 cups pumpkin, canned or pre-cooked
  • 1 1/4 tsp sage
  • salt and pepper to taste
  • 1/3 cup finely chopped walnuts or pine nuts (optional)


If using fresh pumpkin, rather than canned, puree in a blender first until smooth.

In a medium-sized pot or large frying pan, sautee garlic and onion in olive oil 3-5 minutes. Reduce heat to low, and add vegetable broth, soy milk, pumpkin and sage. Stir gently to combine ingredients.

Allow to simmer until flavors are well combined, about 8-10 minutes. Add salt, pepper and walnuts or pine nuts, stirring to combine, then remove from heat.

Serve over cooked pasta and enjoy!


User Reviews

Reviews for this section have been closed.

 3 out of 5
Needs a little something...but a delight!, Guest Katherine

I made this recipe recently for a work party where participants have varying allergies, food preferences and milk intolerances...it was the perfect combination of delicious fall ingredients with a vegan twist! I did have to add quite a bit more salt than the recipe calls for, and I made the pasta with bow-tie noodles (even though it didn't specify). The recipe also works better if made the night before. I plan to try it with shallots and leeks (as mentioned in another review!) the next time!

4 out of 4 people found this helpful.

See all 6 reviews

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