Creamy Vegan Pumpkin Sage Penne

This creamy vegan pumpkin sage penne will delight your taste buds with it’s tantalizing flavor combo of pan-fried capers and slivered almonds, roasted shallots, garlic and sage along with the addition of creamy vegan goat cheese.

Creamy Vegan Pumpkin Sage Penne | Simply Fresh Dinners

Are you ready for another season of pumpkin crazed recipes?   I don’t have a lot on my blog so I decided it was time to combine it with my favorite Chickapea pasta!   I’m finding that I’m leaning towards more vegan recipes these days as well so this was the perfect opportunity to play mad scientist in my kitchen.

Creamy Vegan Pumpkin Sage Sauce in Vitamix | Simply Fresh Dinners

My secret to this tasty dish?  I use a high quality organic extra virgin olive oil to pan fry the shallots and capers.  and reserve the leftover oil.  Place the  garlic and sliced shallots on your cookie sheet and top the shallots with fresh sage leaves and drizzle it all with the oil.  Fabulous.

You can roast the pumpkin as well but I’m all about quick and easy so I went with pumpkin puree this time.

You can use a food processor or your your high powered blender to bring it all together and you’re ready.  Quick and easy, right?

Creamy Pumpkin Pasta | Simply Fresh Dinners

Speaking about blenders, if you don’t have a Vitamix yet, stay tuned because next month we’re giving one away along with organic sauces, oils and beautiful pottery!  It’s everything you need for a delicious pasta dish.

My regular readers know I create a monthly recipe for Chickapea Pasta and you can see them here along with some fantastic dishes from my talented blogger friends.  It’s so much fun to experiment with this healthy pasta in my kitchen and there is no end to the types of dishes you can make with gorgeous, seasonal produce.

With the holiday season fast approaching, this is a great go-to meal for the nights when you’re in need of some clean eating.  A simple dish with robust flavors.  Cheers!

This post was sponsored by Chickapea Pasta but my opinions of this yummy pasta are strictly my own.

5 from 8 votes
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Creamy Vegan Pumpkin Sage Penne

This creamy vegan pumpkin sage penne will delight your taste buds with it’s tantalizing flavor combo of pan-fried capers and slivered almonds, roasted pumpkin, shallots, garlic and sage along with the addition of creamy vegan goat cheese.
Course Main Course
Cuisine Canadian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 364 kcal
Author Robyn Gleason

Ingredients

  • 1/2 cup raw cashews
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons capers, dried
  • 1/4 cup slivered almonds
  • 2 shallots, sliced
  • 5 cloves garlic, peeled
  • handful of fresh sage leaves
  • 1 cup pumpkin puree
  • 4 ounces vegan goat cheese
  • 1/2 cup vegetable stock
  • salt and pepper to taste
  • pinch red pepper flakes
  • 8 ounces Chickapea Pasta penne

Instructions

  1. Soak the cashews in water overnight or a minimum of 3 hours.

  2. Heat olive oil in small pan on medium high.  Add capers and almonds and saute until almonds are toasted; about 4 minutes.

  3. Remove capers and almonds with a slotted spoon and set aside.  Reserve oil.

  4. Preheat oven to 350 F.  On baking sheet place garlic and shallots.  Top each slice of shallot with a fresh sage leaf.  Use reserved oil to drizzle over sage, shallots and garlic.  Roast for 15 minutes. Remove from oven.

  5. Pour the vegetable broth into the blender.  Add raw cashews, pumpkin puree, goat cheese, shallots, garlic and sage. Add salt and pepper to taste.  Reserve a few roasted sage leaves for garnish.

  6. Blend on high speed and smooth and creamy.  You may need additional vegetable broth to get your desired consistency.

  7. Cook your pasta according to package directions. Reserve 1 cup of pasta water.  Drain, rinse and return to pot.

  8. Add 1/4 cup of pasta water along with pumpkin sage sauce to your pasta, tossing lightly until penne is coated.  Add additional pasta water if you want it super creamy.

  9. Top with reserved sage leaves, capers and almonds.  Sprinkle with a pinch of red pepper flakes.

Recipe Notes

To Save Time:

Skip the step of sauteeing of capers and almonds.  You can drizzle your regular olive oil over the shallots, garlic and sage.

** I garnished this dish with raw sage leaves for photography purposes only.   I do not recommend eating raw sage.   The taste is raw and unpleasant.

 

Nutrition Facts
Creamy Vegan Pumpkin Sage Penne
Amount Per Serving
Calories 364 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 7g 35%
Cholesterol 13mg 4%
Sodium 340mg 14%
Potassium 336mg 10%
Total Carbohydrates 15g 5%
Dietary Fiber 9g 36%
Sugars 4g
Protein 19g 38%
Vitamin A 197.8%
Vitamin C 5.7%
Calcium 9.1%
Iron 17.1%
* Percent Daily Values are based on a 2000 calorie diet.

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A deliciously, flavorful pasta dish ready in no time. From Simply Fresh Dinners!

28 Comments

  • Reply
    Chris Scheuer
    September 19, 2017 at 7:16 am

    This looks and sounds amazing Robyn and I love how easy it is to get on the table!
    Chris Scheuer recently posted…Easy Pumpkin Praline CobblerMy Profile

  • Reply
    Jennifer @ Seasons and Suppers
    September 19, 2017 at 9:54 am

    Lovely pasta dish, Robyn and quick and easy is always welcome here 🙂

  • Reply
    Gena
    September 19, 2017 at 10:42 am

    Love this, Robyn! What a great opportunity to showcase all of the awesome, creamy, dairy-free cheeses on the market these days.

    • Reply
      Robyn
      September 19, 2017 at 10:44 am

      Thanks, Gena! You’ve had a big influence on me these days. Making a lot of vegan dishes and loving them 🙂
      Robyn recently posted…Creamy Vegan Pumpkin Sage PenneMy Profile

  • Reply
    Jenn @ Peas and Crayons
    September 19, 2017 at 10:51 am

    Robyn this is amazing! Savory pumpkin dishes are my JAM and I’m loving this bright orange pumpkin pasta — total bonus points that it’s GF too with all it’s chickapea goodness – woot!
    Jenn @ Peas and Crayons recently posted…Instant Pot Black Bean DipMy Profile

    • Reply
      Robyn
      September 19, 2017 at 12:20 pm

      Thanks, Jenn. I just love cooking with Chickapea Pasta. I haven’t done a lot of pumpkin dishes but I’m ready for more!
      Robyn recently posted…Creamy Vegan Pumpkin Sage PenneMy Profile

  • Reply
    Taylor
    September 19, 2017 at 10:53 am

    Robyn this pasta looks absolutely incredible! The perfect fall flavours – I can’t wait to try it!
    Taylor recently posted…Sweet Chili Chicken Meal Prep BowlsMy Profile

  • Reply
    marcie
    September 19, 2017 at 11:15 am

    You did a great job being a pumpkin mad scientist Robyn! 🙂 This pasta looks out of this world creamy and I love the hint of spice from the red pepper flakes. I can’t wait to try this!
    marcie recently posted…Slow Cooker Buttermilk Mashed PotatoesMy Profile

  • Reply
    Robyn
    September 19, 2017 at 12:25 pm

    Isn’t it fun that we get to play mad scientist, Marcie? I wish I had a Martha Stewart kitchen and all her staff so I could play all day, lol.
    Robyn recently posted…Creamy Vegan Pumpkin Sage PenneMy Profile

  • Reply
    eat good 4 life
    September 19, 2017 at 12:31 pm

    That sauce looks dreamy. The combo of flavors for this gluten free pasta is just genius!

  • Reply
    Michelle @ Vitamin Sunshine
    September 19, 2017 at 6:42 pm

    Yum Robyn! I am making this — love the addition of capers — so much flavor in those little guys. And chickapea! What a great way to make this dinner a powerhouse.
    Michelle @ Vitamin Sunshine recently posted…Caramel Apple Coffee Cake (Gluten Free)My Profile

    • Reply
      Robyn
      September 20, 2017 at 9:12 pm

      I love capers too, Michelle, and use them whenever I can. I might be tempted to put some pancetta on this when I’m having a non-vegan day, lol

  • Reply
    nocrumbsleft
    September 19, 2017 at 7:02 pm

    Perfect! Looks so delicious and can’t wait to make this in my kitchen!

    • Reply
      Robyn
      September 20, 2017 at 9:10 pm

      I really loved the way this easy dish turned out, Teri!

  • Reply
    Tricia @ Saving Room for Dessert
    September 20, 2017 at 9:42 am

    Goodness this looks wonderful. The pumpkin and goat cheese combo is brilliant Robyn. I could eat this often and never tired of the fresh flavors. I don’t have a Vitamix – and I need one!
    Tricia @ Saving Room for Dessert recently posted…Delicious Soup RecipesMy Profile

    • Reply
      Robyn
      September 20, 2017 at 9:09 pm

      I love goat cheese, Tricia, so I add it whenever I can. And yes, you need a Vitamix too! lol

  • Reply
    Jessica @ Jessica in the Kitchen
    September 20, 2017 at 11:47 am

    GOSH look at that gorgeous colour!! Love this so much Robyn!! I definitely need a Vitamix to whip up this sauce!!
    Jessica @ Jessica in the Kitchen recently posted…10 Comforting Vegan Recipes to Make this FallMy Profile

    • Reply
      Robyn
      September 20, 2017 at 9:08 pm

      You do, Jessica! lol. This was a fun little dish and I was happy with the flavor combo!

  • Reply
    sue | theviewfromgreatisland
    September 20, 2017 at 2:51 pm

    That sauce looks so incredibly creamy!
    sue | theviewfromgreatisland recently posted…Pumpkin Spice BiscuitsMy Profile

    • Reply
      Robyn
      September 20, 2017 at 9:06 pm

      Thanks, Sue. It was yummy!

  • Reply
    Jessie Gunaseelan
    September 21, 2017 at 1:53 am

    So creamy and beautiful color! I bet it tastes yummy too!!!

  • Reply
    Marissa
    September 26, 2017 at 6:45 pm

    This looks just fantastic, Robyn! I forgot all about cashew cream and what a perfect way to use it!
    Marissa recently posted…Fried Green TomatoesMy Profile

    • Reply
      Robyn
      September 26, 2017 at 9:40 pm

      Thanks so much, Marissa. Don’t you just love it when you can combine so many healthy ingredients for delicious flavor? How do we get that message out, friend?
      Robyn recently posted…Creamy Vegan Pumpkin Sage PenneMy Profile

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