Healthy Creamy Pumpkin Sage (Print)

Velvety pumpkin sauce with fresh sage enhances whole wheat pasta in a light, flavorful holiday dish.

# Components:

→ Pasta

01 - 12 oz whole wheat fettuccine or spaghetti

→ Pumpkin Sage Sauce

02 - 1 tablespoon olive oil
03 - 2 small shallots, finely chopped
04 - 3 cloves garlic, minced
05 - 1 2/3 cups canned pure pumpkin puree, unsweetened
06 - 1 cup low-sodium vegetable broth
07 - 1/2 cup unsweetened almond milk or low-fat milk
08 - 1/4 cup Greek yogurt, 2% or nonfat
09 - 10 fresh sage leaves, finely chopped
10 - 1/2 teaspoon ground nutmeg
11 - 1/4 teaspoon ground black pepper
12 - 1/2 teaspoon salt, or to taste
13 - 2 tablespoons grated Parmesan cheese, plus extra for serving

→ Garnish

14 - Fresh sage leaves, optional
15 - Additional grated Parmesan cheese

# Directions:

01 - Boil pasta in salted water following package directions until al dente. Reserve 1/2 cup pasta water before draining.
02 - Heat olive oil in a large skillet over medium heat. Sauté shallots for 2 to 3 minutes until softened. Add garlic and chopped sage; cook 1 minute until fragrant.
03 - Incorporate pumpkin puree, vegetable broth, almond milk, nutmeg, pepper, and salt. Simmer gently for 5 to 7 minutes, stirring occasionally, until mixture is warm and slightly thickened.
04 - Lower heat and whisk in Greek yogurt and grated Parmesan until smooth and creamy. Adjust consistency with reserved pasta water if necessary.
05 - Add cooked pasta to sauce and toss thoroughly to coat. Warm through for 1 to 2 minutes.
06 - Plate pasta and garnish with fresh sage leaves and extra Parmesan as desired.

# Expert Advice:

01 -
  • Comforting festive flavor
  • Lightened healthy twist
02 -
  • Use plant-based yogurt and vegan cheese for a vegan version
  • Whole wheat or legume pasta boosts fiber and protein
03 -
  • Reserve pasta water to adjust sauce consistency
  • Sauté fresh sage with garlic to enhance flavor
Back