Pumpkin Pasta Sauce with Sage and Coconut Cream Recipe

If you’re anything like me, you love discovering sauces that bring together cozy flavors without taking hours. This Pumpkin Pasta Sauce with Sage and Coconut Cream Recipe is one of those gems—rich, creamy, and just the right blend of earthiness and warmth. When I first made this, I was surprised by how well pumpkin and sage paired, and the coconut cream adds this dreamy, silky texture that just makes the whole dish feel indulgent yet wholesome. Trust me, you’ll want to keep this recipe handy for fall dinners and anytime you crave something comforting but different.

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Ingredients You’ll Need

This list is packed with simple pantry staples that come together beautifully. When shopping, look for good quality olive oil and a creamy, thick coconut cream—it really makes a difference in the final sauce texture.

• Olive oil: Use extra virgin for that fruity flavor that layers well with garlic.
• Garlic cloves: Fresh minced garlic is best for that bright, aromatic hit.
• Dried sage: The star herb here, lending that earthy, savory note that pairs perfectly with pumpkin.
• Dried oregano: Adds subtle herbal complexity and balances the sweetness.
• Cayenne pepper: A pinch brings warmth; omit if you prefer no heat.
• Ground cinnamon: Just a touch for warmth and depth—don’t worry, it won’t make it taste “cinnamony.”
• Salt: Essential to bring all those flavors to life.
• Tomato sauce: The acidic base that rounds out pumpkin’s mildness beautifully.
• Pumpkin puree: Use pure pumpkin, not pumpkin pie filling, for the best flavor.
• Coconut cream: Thick, full-fat coconut cream creates that luscious texture. Unsweetened vegan creamer works too for a lighter touch.
• Pasta of choice: Any shape you like — spaghetti, penne, or even gluten-free pasta all work wonderfully.

Variations

Everyone’s tastes are a bit different, so I love encouraging you to tweak this pumpkin pasta sauce with sage and coconut cream recipe to suit your family or mood. Here are a few ways I’ve personalized it myself that you might like.

• Spice it up: I sometimes add a pinch more cayenne or even smoked paprika for a smoky warmth that my husband adores.
• Greens addition: Toss in a few handfuls of baby spinach or kale in the last few minutes to sneak in some extra nutrients.
• Nutty notes: Sprinkle toasted pepitas or walnuts on top for crunch and an earthy bite.
• Protein boost: Serve with sautéed tofu, tempeh, or vegan chicken strips to turn it into a hearty meal.

How to Make Pumpkin Pasta Sauce with Sage and Coconut Cream Recipe

Step 1: Cook Your Pasta

Start by cooking your pasta according to the package directions. I like to salt the water well—it’s your first chance to season the pasta itself. Once cooked al dente, drain it and set it aside. I usually keep a little bit of the pasta water in case I want to loosen my sauce later, so don’t drain it all off if you can avoid it.

Step 2: Sauté Garlic and Herbs

Warm olive oil over medium heat in a large skillet, then add minced garlic. Sauté just 1-2 minutes until that aroma fills your kitchen—watch closely so garlic doesn’t brown or burn, which can add bitterness. Once fragrant, stir in dried sage, oregano, cayenne, cinnamon, and salt, letting those spices bloom for about a minute. This step really builds the flavor foundation.

Step 3: Simmer the Sauce

Pour in the tomato sauce and pumpkin puree. Stir everything together until smooth and combined, then lower the heat and let it simmer for about 10 minutes, stirring frequently. The sauce thickens up and those flavors meld nicely here. Patience makes a big flavor difference—don’t rush this part.

Step 4: Finish with Coconut Cream and Pasta

To finish, stir in the coconut cream or your preferred vegan creamer. This will make the sauce luxuriously creamy and smooth, softening the tomato’s acidity and balancing the pumpkin’s earthiness. Taste your sauce here and adjust salt if needed. Then toss your cooked pasta in, coating every ribbon or tube in that delicious sauce. If using baby spinach, add it now and give it a minute or two to wilt gently.

How to Serve Pumpkin Pasta Sauce with Sage and Coconut Cream Recipe

Garnishes

I personally love topping this pasta with toasted pepitas for that pop of crunch and a sprinkle of vegan parmesan cheese for a salty, cheesy finish. Fresh sage leaves crisped quickly in olive oil also make for a stunning garnish that amps up the flavor and presentation.

Side Dishes

This sauce is the star, so I keep sides simple—something like a crisp green salad with lemon vinaigrette, roasted Brussels sprouts, or even garlic bread (vegan if needed) balances this creamy pasta perfectly.

Creative Ways to Present

For special dinners, I like serving this pasta in shallow bowls with a drizzle of good olive oil and a few sage leaves arranged thoughtfully on top. Sometimes I add a pinch of chili flakes for color contrast and a little heat kick—makes it look as good as it tastes!

Make Ahead and Storage

Storing Leftovers

I store leftover pumpkin pasta sauce and pasta separately in airtight containers in the fridge to keep the pasta from soaking up too much sauce and getting mushy. Sauce lasts about 3-4 days and stays flavorful without any problems.

Freezing

This sauce freezes really well on its own—I portion it out in freezer-safe containers and thaw overnight in the fridge when I want a quick meal. Just give it a good stir before reheating to restore that creamy texture.

Reheating

To reheat, warm the sauce gently in a saucepan over low heat, adding a splash of water or plant milk if it seems thicker than you like. Toss the pasta back in and heat together until just warmed through—avoid overheating to keep the sauce creamy and fresh-tasting.

FAQs

Final Thoughts

This Pumpkin Pasta Sauce with Sage and Coconut Cream Recipe has become a favorite in my kitchen because it’s effortlessly cozy and surprisingly sophisticated. I love how the ingredients come together to create something that feels special but is seriously easy to whip up on busy nights. If you’re longing for a pasta sauce that breaks away from the usual tomato or cream, I wholeheartedly recommend giving this one a whirl. Once you try it, I’ve got a feeling it’ll find a regular spot in your rotation, just like it did with me.

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