Creamy Pumpkin Pasta with Spicy Italian “Sausage”

Creamy Pumpkin Pasta

Remember back when you weren’t vegan and cooked creamy pumpkin pasta for dinner with real Italian sausage? I sure do. And it was one of my favorite dishes to cook! Now that I’m vegan I absolutely love this variation on that dish, made with the new, Spicy Hot Italian “Sausage” from Beyond Meat.

Ultimate Italian “Sausage”

This creamy pumpkin pasta tastes phenomenal with the spicy goodness of the plant-based sausage. Honestly, the taste and texture of the “sausage” is identical to the original! But so much more compassionate, earth-friendly and healthy. 😊

Unbelievable Flavor

I don’t know about you, but when I first saw this “sausage” at the market my jaw dropped. Just when I thought Beyond Meat had conquered the plant-based market with their “burgers” they delighted me with a hot, Italian “sausage”. Hells yasssss!

I think you’ll agree that this pasta is exceptional with the added spiciness from the “sausage” and just in time for fall.

The pumpkin, sage and white wine complement it perfectly!

Creamy Pumpkin Pasta

This pasta is so simple to prepare on a busy weeknight, it’s ready and on the table in less than 30 minutes y’all! Enjoy with leftover wine. 😉 Oh, and it tastes great with this vegan Caesar salad on the side.

Ingredients We Recommend

• If you haven’t tried Beyond Meat’s new Italian Sausage yet this is your chance! I personally wouldn’t make this recipe with any other plant-based sausage. The taste is identical to the real deal y’all. View them here.
• We love 90+ Cellars Sauvignon Blanc and it’s the only wine we liked in this recipe. It’s also a fantastic deal for under $15 a bottle. View it here.

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Creamy Pumpkin Pasta

Cook this delicious pumpkin pasta for dinner any weeknight you're in the mood for pasta with lot's of tasty flavors! It's creamy, spicy and full of fall flavors.

Course Dinner

Cuisine Italian, Vegan

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4 people

Author Vegan Test Kitchen

Ingredients

• 5 fresh sage leaves, chopped
• 4 cloves garlic, chopped
• 1 yellow onion, chopped
• 2 tbsp extra-virgin olive oil
• 1 fresh bay leaf
• 8 oz vegetable stock
• 8 oz dry white wine (we used Sauvignon Blanc)
• 8 oz pumpkin (fresh is best but canned is an excellent alternative!)
• 4 oz plant-based milk (we used cashew)
• 1/2 tsp ground nutmeg
• 1/4 tsp ceylon cinnamon
• pinch sea salt (to taste)
• pinch freshly ground black pepper (to taste)
• 1 lb vegan Italian sausage (we used Beyond Meat)
• 1 lb vegan penne, cooked

Instructions

1. Heat a large, deep nonstick skillet over medium heat. Add 2 tablespoons of olive oil to the pan and the garlic and onion. Saute 3 to 5 minutes until the onions are tender.
   

2. Add the bay leaf, fresh sage and wine to the pan and reduce by half, approximately 2 minutes. 

3. Add the vegetable stock and pumpkin to the pan and whisk to combine. Allow to come to a simmer.
   

4. Stir in the cashew milk and season with the cinnamon, nutmeg, salt and pepper. 

5. Chop the plant-based Italian sausage into 1" slices and add to the sauce. Simmer for an additional 5-10 minutes.
   

6. Cook the pasta and, once drained combine with the sauce in a large pot. Toss for approximately 1 minute over low heat and garnish with sage leaves. 

7. Serve in pasta bowls and enjoy!
   

Notes & More

Ingredients We Recommend 

• If you haven't tried Beyond Meat's new Italian Sausage yet this is your chance! I wouldn't make this recipe with any other plant-based sausage. The taste is identical to the real deal y'all. View them here. 
• We love 90+ Cellars Sauvignon Blanc and it's the only wine we liked in this recipe. View it here. 

Kitchen & Dining Items We Recommend 

 

Recipe adapted.

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