Save to Pinterest 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.
I first served this to my family during a holiday dinner and it quickly became a favorite for its rich flavor and wholesome ingredients.
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.
Save to Pinterest This recipe brings our family together during the holidays creating warm memorable moments with every bite.
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
Save to Pinterest This pumpkin sage pasta is elegant yet simple perfect for sharing and celebrating any occasion.
Recipe FAQs
- → What pasta works best for this dish?
Whole wheat fettuccine or spaghetti hold the sauce well and add a nutty flavor, complementing the pumpkin’s sweetness.
- → Can I make this vegan-friendly?
Use plant-based yogurt and skip or substitute the Parmesan with a vegan cheese alternative for a dairy-free version.
- → How does the pumpkin sauce stay creamy without cream?
Greek yogurt and grated Parmesan provide richness and smoothness, while almond milk keeps the sauce light.
- → What herbs enhance the pumpkin flavor?
Freshly chopped sage is essential, offering a fragrant, earthy note that pairs beautifully with pumpkin.
- → Can I add extra vegetables?
Sautéed mushrooms, spinach, or roasted Brussels sprouts can be added for texture and extra nutrients.