Description
This comforting and creamy pumpkin pasta recipe combines the rich flavors of pumpkin purée, fresh sage, and parmesan cheese with tender pasta and a touch of nuttiness from walnuts and roasted pepitas. A versatile, flavorful dish perfect for fall or any time you crave a cozy meal.
Ingredients
Scale
Pasta
- 8 ounces pasta (fettuccine, spaghetti, linguini)
Sauce
- 1/4 cup olive oil
- 3 teaspoons minced garlic
- 1 cup pumpkin purée
- 2 Tablespoons milk
- 1 Tablespoon white wine vinegar (or apple cider vinegar)
- 3/4 cup vegetable broth
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon pepper (or to taste)
- 3-4 fresh sage leaves (or 1/2 teaspoon dried sage)
- 1/2 cup grated parmesan
Additional Ingredients
- 2 cups spinach
- 1/4 cup chopped walnuts
- 2 Tablespoons roasted pepitas
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. Drain and set aside.
- Sauté Garlic: While the pasta cooks, heat olive oil in a pan over medium-high heat. Add minced garlic and sauté for 2-3 minutes until fragrant, being careful not to burn it.
- Add Sauce Ingredients: Reduce the heat to medium and add pumpkin purée, milk, white wine vinegar, vegetable broth, salt, and pepper to the pan. Whisk the ingredients together quickly to combine.
- Simmer the Sauce: Let the sauce simmer gently for 4-5 minutes, whisking occasionally to prevent sticking and promote thickening.
- Add Sage and Parmesan: Whisk in fresh or dried sage leaves and grated parmesan cheese until well incorporated.
- Thicken Sauce: Turn off the heat but continue whisking the sauce for 2-3 minutes to allow it to thicken slightly and develop a creamy texture.
- Combine with Spinach and Pasta: Stir in fresh spinach until wilted, then add the cooked pasta to the sauce. Toss well so the pasta is evenly coated.
- Garnish and Serve: Transfer the pasta to serving plates and top with chopped walnuts, roasted pepitas, extra parmesan if desired, and a garnish of sage leaves. Enjoy immediately.
Notes
- To store pumpkin pasta, let it cool completely. Place in an airtight container and add the lid. Store in the refrigerator for 3-5 days or freeze for up to 3 months!
- Tip: The sage can be left as whole leaves and then removed, or the leaves can be finely chopped and kept in the pasta. Feel free to adjust the amount of sage to your own personal taste!
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 420
- Sugar: 4g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 15mg
