Description
This comforting and nourishing Creamy Pumpkin Pasta is a seasonal delight, featuring a velvet-smooth sauce made from pure pumpkin purée, aromatic garlic, and fresh sage. Perfectly balanced with earthy pepitas and a hint of parmesan, this dish brings warmth to any weeknight table. It is a mindful, plant-forward meal designed to sustain body and spirit with healthy fats and vibrant, seasonal flavors, all ready in under 30 minutes.
Ingredients
8 ounces pasta (fettuccine or linguini)
1/4 cup extra virgin olive oil
3 teaspoons minced garlic
1 cup unsweetened pumpkin purée
2 tablespoons milk or oat milk
1 tablespoon apple cider vinegar
3/4 cup vegetable broth
1 teaspoon fine sea salt
1/2 teaspoon black pepper
4 fresh sage leaves, finely chopped
1/2 cup freshly grated parmesan cheese
2 cups fresh baby spinach
1/4 cup toasted walnuts
1/4 cup toasted pepitas
Instructions
Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente.
While pasta cooks, heat olive oil in a large skillet over medium heat.
Add the minced garlic and chopped sage to the skillet, sautéing for 1 minute until fragrant.
Whisk in the pumpkin purée, vegetable broth, milk, and apple cider vinegar.
Simmer the sauce for 5 minutes, stirring occasionally until thickened and smooth.
Stir in the parmesan cheese, salt, and pepper until the cheese is melted.
Add the baby spinach and cook for 1-2 minutes until wilted.
Toss the cooked pasta into the skillet, coating evenly with the sauce.
Serve warm, topped with additional parmesan, toasted walnuts, and pepitas.
Notes
Ensure you use pureed pumpkin, not pumpkin pie filling which contains sugar. If you prefer more protein, add chickpeas or grilled tofu. Store in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 10mg