Pin 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.
This recipe quickly became a holiday favorite in my family, bringing warmth and joy to our gatherings each year.
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.
Pin This pasta always brings our family around the table, sharing stories and laughter with every bite during the holidays.
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. Use gluten-free pasta, dairy-free yogurt cheese, and alternative milk for allergies.
Nutritional Information
Calories 355, Total Fat 8 g, Carbohydrates 56 g, Protein 15 g per serving
Pin Enjoy this healthy creamy pumpkin sage pasta as a festive and nutritious holiday staple.
Recipe Q&A
- → What type of pasta works best for this dish?
Whole wheat fettuccine or spaghetti are ideal to complement the creamy pumpkin sauce while adding fiber and texture.
- → Can I make the sauce vegan-friendly?
Yes, substitute Greek yogurt with a plant-based alternative and use vegan Parmesan or omit cheese altogether.
- → How do I prevent the sauce from becoming too thick?
Reserve some pasta cooking water and add it gradually to the sauce while whisking to achieve desired creaminess.
- → What spices enhance the pumpkin sage sauce?
Ground nutmeg, black pepper, and fresh sage add warmth and depth to the pumpkin-based sauce.
- → Are there suitable vegetable additions for extra nutrition?
Try adding sautéed mushrooms, spinach, or roasted Brussels sprouts for complementary flavors and nutrients.
- → What cooking tools are recommended?
A large pot for boiling pasta, a skillet for sautéing, a whisk for smooth sauce, and basic knives and boards for prep.