Gluten Free Vegan Brown Butter Sage Pumpkin Pasta

Total time45 min

Prep time15 min

Cook time30 min

Gluten Free Vegan Brown Butter Sage Pumpkin Pasta

Silky pumpkin puree simmers with coconut milk, vegetable broth, and a generous hit of nutritional yeast until it turns into a rich, savory sauce with just enough warmth from nutmeg, cinnamon, and red pepper flakes. The real showstopper is the browned vegan butter, swirled until deeply nutty and poured over the top along with crisp-fried sage leaves for that unmistakable earthy crunch. Toss it all with tender pasta and a few splashes of starchy cooking water until every piece is glossy and coated, then finish with toasted pepitas and a dusting of vegan parmesan for texture and salt. It's a cozy, autumn-leaning dinner that comes together in one skillet with minimal fuss. This version fits neatly into a gluten free rotation, so you can enjoy that brown butter sage aroma without a second thought. Serve it straight from the pan while the sage is still crackly and the sauce is at its silkiest.

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Ingredients

4 servings

For the pasta

12 oz dry rigatoni or penne
Banza Chickpea Rigatoni - 8 Oz Bionaturae 100% Organic Gluten Free Rigatoni Rice & Lentil Pasta Le Veneziane Rigatoni Pasta Gluten Free Rummo Gluten Free Rigatoni No. 50 with Brown Rice and Corn, 12 oz Banza Rigatoni
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Chef's tip
Gluten-free pasta often cooks faster, so check it a little early to avoid becoming mushy.
1 tbsp salt

For the brown butter and sage

4 tbsp vegan butter
16 fresh sage leaves

For the sauce

1 can (15 oz) pumpkin puree
1 cup vegetable broth
½ cup full-fat coconut milk
3 tbsp nutritional yeast
½ tsp ground nutmeg
¼ tsp ground cinnamon
¼ tsp red pepper flakes
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste
½ cup reserved pasta cooking water

For serving

¼ cup pepitas (pumpkin seeds), toasted
3 tbsp vegan parmesan

Instructions

1
Bring a large pot of water to a boil over high heat. Add 1 tbsp salt, then cook the rigatoni according to package directions until al dente — tender with a slight resistance at the center. Before draining, scoop out at least 1/2 cup of the starchy pasta cooking water and set it aside. Drain the pasta and set aside.
2
While the pasta cooks, melt the vegan butter in a 12-inch skillet over medium heat. Continue cooking, swirling the pan frequently, until the butter turns a deep amber color and smells nutty, 4–6 minutes — watch closely, as vegan butter can go from golden to scorched quickly. Add the sage leaves and fry, turning once, until crisp and fragrant, about 1 minute. Transfer the sage leaves to a paper towel-lined plate and set aside. Pour the brown butter into a small bowl and reserve.

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