Pin A comforting, festive pasta dish featuring a velvety pumpkin sauce infused with fresh sage, perfect for holiday gatherings. Lightened up for a healthy twist without sacrificing flavor.
This pasta quickly became a favorite in our family during the holiday season, bringing warmth and comfort to the table.
Ingredients
- Pasta: 340 g (12 oz) whole wheat fettuccine or spaghetti
- Pumpkin Sage Sauce: 1 tablespoon olive oil, 2 small shallots finely chopped, 3 cloves garlic minced, 400 g (1 2/3 cups) canned pure pumpkin puree (unsweetened), 240 ml (1 cup) low-sodium vegetable broth, 120 ml (1/2 cup) unsweetened almond milk (or low-fat milk), 60 g (1/4 cup) Greek yogurt (2% or nonfat), 10 fresh sage leaves finely chopped, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground black pepper, 1/2 teaspoon salt or to taste, 2 tablespoons grated Parmesan cheese (plus more for serving)
- Garnish: Fresh sage leaves (optional), Additional grated Parmesan cheese
Instructions
- Step 1:
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
- Step 2:
- Meanwhile, heat olive oil in a large skillet over medium heat. Add shallots and cook for 2 3 minutes until softened. Add garlic and chopped sage sauté for 1 minute until fragrant.
- Step 3:
- Stir in pumpkin puree vegetable broth almond milk nutmeg pepper and salt. Simmer for 5 7 minutes stirring occasionally until warmed and slightly thickened.
- Step 4:
- Reduce heat to low. Whisk in Greek yogurt and 2 tablespoons grated Parmesan until smooth and creamy. If sauce is too thick add reserved pasta water as needed.
- Step 5:
- Add cooked pasta to the sauce tossing to coat evenly. Warm through for 1 2 minutes.
- Step 6:
- Serve in bowls garnished with extra sage and Parmesan as desired.
Pin This dish has brought us many joyful family dinners especially during the holiday season.
Required Tools
Large pot, Colander, Large skillet, Whisk, Chefs knife, Cutting board
Allergen Information
Contains dairy (Greek yogurt Parmesan) Contains gluten (pasta) Contains tree nuts if almond milk is used For allergies use gluten-free pasta dairy-free yogurt cheese and alternative milk
Nutritional Information
Calories 355 Total Fat 8 g Carbohydrates 56 g Protein 15 g
Pin This creamy pumpkin sage pasta is both nourishing and delicious ensuring a memorable meal every time.
Recipe Q&A
- → What kind of pasta is best for this dish?
Whole wheat fettuccine or spaghetti works well, providing a nutty flavor and hearty texture that complements the creamy pumpkin sauce.
- → Can I substitute the Greek yogurt?
Yes, plant-based yogurt can be used for a dairy-free version without compromising creaminess.
- → How do I get the sauce creamy without heavy cream?
Greek yogurt and unsweetened almond milk combine to create a rich and creamy texture while keeping the sauce light.
- → Is fresh sage necessary for the flavor?
Fresh sage adds a distinct herbal aroma and flavor that truly elevates this dish; dried sage won’t provide the same freshness.
- → Can I add extra vegetables?
Yes, sautéed mushrooms, spinach, or roasted Brussels sprouts complement the pumpkin sauce and add nutritional value.