Description
A creamy and flavorful pumpkin pasta recipe featuring a rich pumpkin sauce infused with garlic, sage, and parmesan, tossed with spinach and topped with crunchy walnuts and roasted pepitas. This delightful dish combines autumn warmth with simple ingredients for a comforting vegetarian meal.
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
Instructions
- Cook Pasta: Cook the pasta according to package directions until al dente, then drain and set aside.
- Sauté Garlic: In a pan, heat olive oil over medium-high heat and sauté the minced garlic for 2-3 minutes until fragrant and lightly golden.
- Add Sauce Ingredients: Reduce heat to medium, add the pumpkin purée, milk, white wine vinegar, vegetable broth, salt, and pepper. Whisk quickly to combine and bring to a simmer.
- Simmer Sauce: Let the sauce simmer gently for about 4-5 minutes to meld flavors and thicken slightly, stirring occasionally.
- Incorporate Sage and Parmesan: Whisk in the sage leaves and grated parmesan, then turn off the heat. Continue whisking for 2-3 minutes until the sauce thickens a bit more.
- Add Spinach and Pasta: Stir in the fresh spinach until it wilts, then add the cooked pasta to the sauce and toss to coat evenly.
- Serve and Garnish: Plate the pasta and top with chopped walnuts, roasted pepitas, additional parmesan if desired, and garnish with sage leaves. Enjoy immediately.
Notes
- To store pumpkin pasta, let it cool completely. Place in an airtight container and refrigerate for 3-5 days or freeze for up to 3 months.
- The sage can be used as whole leaves and removed before serving or finely chopped and left in the sauce depending on preference.
- Adjust the amount of sage according to taste.
- Use vegetable broth low in sodium to better control salt content.
- For a creamier sauce, substitute milk with heavy cream or a non-dairy milk alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 15 mg
