Description
This delicious pumpkin pasta recipe combines tender pasta with a creamy, savory pumpkin sauce infused with garlic, sage, and parmesan, topped with crunchy walnuts and roasted pepitas for added texture and flavor. Perfect for a cozy fall meal, this dish is easy to prepare and packed with seasonal ingredients.
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
Add-ins and Toppings
- 2 cups spinach
- 1/4 cup chopped walnuts
- 2 Tablespoons roasted pepitas
- Extra parmesan for garnish (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to 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 the minced garlic and sauté for 2-3 minutes until fragrant but not browned.
- Prepare pumpkin sauce: Reduce heat to medium and add pumpkin purée, milk, white wine vinegar, vegetable broth, salt, and pepper to the pan. Whisk together and let the sauce simmer gently for 4-5 minutes to combine flavors.
- Add sage and parmesan: Whisk in the fresh or dried sage leaves and grated parmesan cheese. Turn off the heat and continue whisking for 2-3 minutes until the sauce thickens slightly.
- Incorporate spinach and pasta: Stir the fresh spinach into the sauce until wilted, then add the cooked pasta to the pan. Toss everything together to coat the pasta evenly with the sauce.
- Garnish and serve: Serve the pasta topped 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. Place in an airtight container and add the lid. Store in the refrigerator for 3-5 days or freeze for up to 3 months.
- The sage can be left as whole leaves and then removed before serving, or finely chopped and kept in the pasta. Adjust the amount to your taste preferences.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 420
- Sugar: 3g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 12mg
