This Pumpkin Sage Noodles dish brings the comforting flavors of fall with a creamy pumpkin sauce, earthy sage, and savory vegan meat. It’s a warming, hearty meal that’s perfect for a cozy night in, blending nourishing ingredients with a touch of elegance.
Other Pumpkin recipes you'll love! VEGAN PUMPKIN TOFU MAC & CHEESE, VEGAN SQUASH MAC & CHEESE BAKE, VEGAN BUTTERNUT SQUASH, BEANS AND CHICKPEA STEW, FARRO SQUASH WARM SALAD WITH VEGAN BACON, EASY ONE POT BUTTERNUT SQUASH, JUSTINE DOIRON INSPIRED SQUASH & FENNEL SOUP (VEGAN)! Pumpkin and squash are really good all year round! No need to wait for fall to fall in love with squash!
Why You’ll Love This
- Rich and creamy: The pumpkin puree and vegan butter create a luscious sauce that clings beautifully to the noodles.
- Easy to make: With simple steps and a short cooking time, this dish is great for busy nights.
- Perfect for fall: Featuring pumpkin and sage, this recipe is a fantastic way to enjoy seasonal flavors.
Ingredients
- Pumpkin puree: Adds a creamy texture and a slightly sweet, earthy flavor as the base of the sauce.
- Vegan butter: Enhances richness and adds a subtle, buttery taste, perfect for frying sage leaves.
- Seasonings: Customize with salt, pepper, and optional chili flakes for a touch of heat.
- Sage: Fresh sage leaves bring a unique, aromatic warmth to the dish.
- Soba noodles or angel hair: Soba offers a nutty taste, while angel hair adds a delicate texture.
- Vegan meat (such as Nutcase Vegan): Provides a hearty, savory element that complements the creamy pumpkin sauce.
- Optional Additions: Coconut milk for extra creaminess, nutritional yeast for a cheesy hint, and maple syrup for a touch of sweetness.
Steps
- Cook the noodles: Boil according to package directions until al dente. Drain and set aside.
- Sauté aromatics: In a large skillet over medium heat, melt the vegan butter. Add the sage and fry until crisp, then set aside. In the same skillet, add the seasonings, and sauté until fragrant.
- Add pumpkin puree: Pour in the pumpkin puree and a splash of coconut milk (if using). Stir until creamy, adding salt, pepper, and a touch of nutritional yeast, if desired.
- Sear the vegan meat: In a separate pan, cook the vegan meat over medium-high heat until browned and slightly crispy.
- Sear sage in vegan butter: Fry sage in melted vegan butter over medium-low heat until golden and fragrant. Set aside for garnish.
- Assemble: Combine noodles with the pumpkin sauce, top with vegan meat, and garnish with crispy sage.
Variations
- Add greens: Toss in some sautéed spinach or kale for added nutrients.
- Use different noodles: Try rigatoni or gluten-free pasta for different textures and dietary needs.
- Swap vegan meats: Use Beyond Meat, tempeh, or even roasted chickpeas for a different protein source.
Substitutions
- Coconut milk: Swap with almond milk or vegetable broth for a lighter sauce.
- Vegan butter: Substitute with olive oil for a hint of fruitiness.
- Pumpkin puree: Butternut squash puree or sweet potato puree also work beautifully.
FAQ
- Can I make this ahead? Yes! The sauce can be made ahead and stored in an airtight container for up to 3 days.
- What if I don’t have fresh sage? You can use dried sage, but use sparingly as it’s more potent.
- How do I reheat leftovers? Heat gently over medium-low with a splash of broth or water to keep the sauce creamy.
Top Tip
For a deeper flavor, add a pinch of red pepper flakes to the sauce while it’s simmering. The slight heat balances the sweetness of the pumpkin.
Hint
Crisp up the sage leaves in hot vegan butter to add a deliciously crispy texture and earthy flavor, which pairs perfectly with the creamy pumpkin sauce.
Pumpkin Sage Noodles with Vegan Meat
This Pumpkin Sage Noodles dish brings the comforting flavors of fall with a creamy pumpkin sauce, earthy sage, and savory vegan meat. It’s a warming, hearty meal that’s perfect for a cozy night in, blending nourishing ingredients with a touch of elegance.
Ingredients
- 1 cup pumpkin puree - The base of the sauce adding a creamy, earthy flavor.
- 2 tablespoons vegan butter - Adds richness and is used to crisp the sage.
- ¼ teaspoon salt - To season the sauce.
- ¼ teaspoon pepper - Adds a mild spiciness to balance the pumpkin’s sweetness.
- ¼ teaspoon red pepper flakes optional - For a touch of heat.
- 1 tablespoon nutritional yeast - Adds a cheesy savory flavor.
- 8 fresh sage leaves - Aromatic herb to crisp and use as garnish.
- 8 ounces soba noodles or angel hair - Choose your favorite cooked until al dente.
- ½ cup coconut milk - Makes the sauce extra creamy.
- 1 cup vegan meat such as Nutcase Vegan - Adds heartiness and protein.
Instructions
- Cook the noodles: Bring a large pot of water to a boil, cook noodles according to package directions until al dente, then drain and set aside.
- Crisp the sage: In a large skillet over medium heat, melt 1 tablespoon of vegan butter. Add the sage leaves and fry until crisp, about 1-2 minutes. Remove and set aside for garnish.
- Sauté aromatics: In the same skillet, add the remaining vegan butter. Stir in red pepper flakes (if using) and season with salt and pepper. Sauté for about 1 minute.
- Add pumpkin puree: Stir in the pumpkin puree, coconut milk, and nutritional yeast, cooking for 3-4 minutes until smooth and creamy. Adjust salt and pepper to taste.
- Sear the vegan meat: In a separate pan, cook the vegan meat over medium-high heat with a little oil until browned, about 4-5 minutes.
- Assemble: Toss the cooked noodles in the pumpkin sauce until evenly coated. Top with the seared vegan meat and garnish with the crispy sage leaves.
