Description
This delightful Pumpkin Pasta recipe combines creamy pumpkin purée with savory garlic, fresh sage, and Parmesan for a comforting and unique pasta dish perfect for fall or anytime you crave a rich, flavorful meal. Tossed with spinach and topped with crunchy walnuts and roasted pepitas, it offers a delicious balance of textures and vibrant flavors.
Ingredients
Scale
For the Pasta
- 8 ounces pasta (fettuccine, spaghetti, linguini)
For the 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 cheese
- 2 cups spinach
- 1/4 cup chopped walnuts
- 2 Tablespoons roasted pepitas
Instructions
- Cook the Pasta: Cook the pasta according to package directions until al dente. Drain and set aside.
- Sauté Garlic: Meanwhile, heat olive oil in a pan over medium-high heat. Add minced garlic and sauté for 2-3 minutes until fragrant but not browned.
- Prepare the Pumpkin Sauce: Reduce heat to medium, then add pumpkin purée, milk, white wine vinegar, vegetable broth, salt, and pepper to the pan. Whisk together quickly and let the mixture simmer gently for 4-5 minutes to combine flavors.
- Add Sage and Parmesan: Stir in the fresh or dried sage and grated Parmesan cheese. Turn off the heat and keep whisking the sauce for 2-3 minutes until it thickens slightly and becomes creamy.
- Combine Spinach and Pasta: Stir fresh spinach into the warm sauce until it wilts slightly, then add the cooked pasta to the pan. Toss everything together until evenly coated.
- Garnish and Serve: Plate the pasta and top with chopped walnuts, roasted pepitas, extra Parmesan if desired, and garnish with fresh sage leaves. Enjoy immediately!
Notes
- To store pumpkin pasta, let it cool completely, transfer to an airtight container, and refrigerate for 3-5 days or freeze for up to 3 months.
- The sage leaves can be left whole and removed after cooking, or finely chopped and mixed into the sauce according to taste.
- Adjust salt, pepper, and sage quantities to personalize the flavor.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 12 mg
