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pumpkin pasta in white bowl with wine in glass

Pasta with Pumpkin Walnut Sage Sauce

Course: Main Course
Cuisine: American
Keyword: pasta pumpkin, pumpkin sage
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 7
Calories: 471kcal
Author: Cindy Rainey
Pasta with Pumpkin Walnut Sage Sauce - flavorful, creamy, and great for all seasons. Made with solid pumpkin pack, coconut milk, white wine, sage, black lentils, and walnuts.  This pumpkin pasta is creamy and delicious and sure to please!
Print Recipe


  • large saute pan


  • 1/2 cup black lentils dry (1 cup cooked)
  • 12 ounces pasta dry (linguine or fettuccine)
  • 2 Tablespoons avocado oil
  • 2 medium shallots diced (1 ¼ cup)
  • 1 Tablespoon garlic minced
  • 1 large red bell pepper sliced in thin strips
  • 1 cup dry white wine
  • 1 bunch fresh sage chopped (1/4 cup)
  • ¼-½ teaspoon cayenne pepper
  • 1/2 teaspoon thyme dried
  • 1 teaspoon sea salt
  • 15 ounce fire roasted diced tomatoes undrained
  • 15 ounce pumpkin solid pack
  • 13.5 ounces lite coconut milk
  • 1 Tablespoon tahini paste
  • 3/4 cup walnuts chopped
  • 2 Tablespoons dried chives chopped
  • Optional - Sausage Tofu Crumbles Recipe


  • Prepare lentils and pasta to package directions. Set aside.
  • Chop vegetables and set aside.
  • Line the bottom of a large saute pan with avocado oil. Add in shallots, red bell pepper, and garlic. Saute for about 5 minutes or until tender and shallot is translucent and just starting to brown.
  • Add in white wine, chopped sage, canned diced fire-roasted tomatoes, and cayenne pepper, salt, and thyme. Continue stirring and heating for about 1 minute.
  • Stir in canned pumpkin and lite coconut milk. Stir until heated through.
  • Fold in cooked pasta, lentils, and chopped walnuts and chives.
  • Top with additional chives and walnuts if desired.


Sub in a regular red or onion for the shallot if desired.
Sub in brown lentils for black lentils. Try to find steamed lentils.
Sub in vegetable broth with 1 T lemon juice for white wine.
Start with 1/4 teaspoon of cayenne pepper.  Add in more to taste.  Remember, you can always add in more but it is challenging to take away the heat.
If you decide to add the Sausage Tofu Crumbles, wait till the recipe is finished and sprinkle on top or stir in after it has cooked. 


Calories: 471kcal | Carbohydrates: 58g | Protein: 14g | Fat: 18g | Saturated Fat: 5g | Sodium: 480mg | Potassium: 472mg | Fiber: 7g | Sugar: 6g | Vitamin A: 6200IU | Vitamin C: 38.5mg | Calcium: 81mg | Iron: 3.4mg