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Sage Pumpkin Pasta

Sage Pumpkin Pasta: Cozy Comfort in Every Creamy Bite

Indulge in the warmth of Sage Pumpkin Pasta, a creamy vegetarian dish perfect for fall.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 plates
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Whole Wheat Pasta Feel free to substitute with any pasta shape.
  • 1 tablespoon Salt Essential for flavoring the pasta water.
For the Sauce
  • 2 tablespoons Olive Oil Can substitute with melted butter.
  • 3 cloves Finely Chopped Garlic Garlic powder can be a quick shortcut.
  • 1 can Canned Pumpkin Purée Ensure it's plain purée without added sugars.
  • 1 cup Milk Non-dairy options can be used.
  • 2 tablespoons White Wine Vinegar Lemon juice can be used as an alternative.
  • 1 cup Vegetable Stock Chicken stock is a suitable replacement if not strict.
  • 1 teaspoon Ground Pepper Adjust according to your preference.
  • 1 tablespoon Fresh Sage Can use dried sage if needed.
  • 1/2 cup Grated Parmesan Cheese Nutritional yeast is a great vegan substitute.
For the Finish
  • 2 cups Baby Spinach Can be replaced with kale or arugula.
  • 1/4 cup Chopped Walnuts Can be replaced with pine nuts or omitted.
  • 2 tablespoons Toasted Pumpkin Seeds Perfect for garnish.

Equipment

  • large pot
  • Medium saucepan
  • Colander

Method
 

Cooking Steps
  1. Bring a large pot of salted water to a boil. Add whole wheat pasta and cook until al dente (about 8-10 minutes). Reserve ½ cup of pasta water, then drain the pasta.
  2. Heat olive oil in a medium saucepan over medium heat. Add chopped garlic and sauté for 2-3 minutes until fragrant.
  3. Reduce heat and add pumpkin purée, milk, vinegar, stock, salt, and pepper. Whisk until smooth and simmer for about 5 minutes.
  4. Stir in sage and Parmesan cheese. Simmer for another 2-3 minutes until sauce thickens.
  5. Add spinach and cook until wilted (about 1-2 minutes). Stir in the cooked pasta, adding reserved pasta water as needed to adjust consistency.
  6. Serve topped with walnuts, pumpkin seeds, and additional Parmesan cheese.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gCholesterol: 10mgSodium: 500mgPotassium: 700mgFiber: 8gSugar: 5gVitamin A: 5000IUVitamin C: 15mgCalcium: 200mgIron: 4mg

Notes

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.

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