Description
This creamy pumpkin pasta recipe is perfect for a comforting autumn dinner. Made with real pumpkin, sage, and parmesan, it’s an easy pumpkin pasta recipe that delivers rich flavor and seasonal comfort. Enjoy a delicious seasonal pasta dish ideal for fall pasta recipes.
Ingredients
Scale
- 8 ounces pasta (fettuccine spaghetti linguini)
- 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 cups grated parmesan
- 2 cups spinach
- 1/4 cup chopped walnuts
- 2 Tablespoons roasted pepitas
Instructions
- Cook the pasta according to directions.
- Sauté the olive oil and garlic in a pan for 2-3 minutes over medium-high heat.
- Lower the heat to medium then add pumpkin milk vinegar broth salt and pepper.
- Whisk and simmer for 4-5 minutes.
- Whisk in sage and parmesan.
- Turn off heat continue to whisk for 2-3 minutes until sauce thickens slightly.
- Stir in spinach then add cooked pasta.
- Top with walnuts pepitas extra parmesan and garnish with sage.
- Enjoy!
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!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American Italian
Nutrition
- Calories: 468 kcal
- Sugar: 3 g
- Sodium: 398 mg
- Fat: 24 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g + 12 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 17 g
- Cholesterol: 11 mg