Save 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 holiday pasta quickly became a favorite in my family due to its rich flavors and comforting texture that doesn’t weigh you down.
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.
Save This dish brings my family together every holiday as we share stories over each comforting bite and flavors that remind us of home.
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. For allergies use gluten-free pasta dairy-free yogurt cheese and alternative milk.
Nutritional Information
Per serving: Calories 355, Total Fat 8 g, Carbohydrates 56 g, Protein 15 g
Save This pumpkin sage pasta is an effortless way to enjoy a healthy flavorful holiday meal any time of the year.
Recipe FAQs
- → What type of pasta works best for this dish?
Whole wheat fettuccine or spaghetti holds the sauce well and adds a nutty flavor and extra fiber.
- → Can I substitute the dairy ingredients for a vegan option?
Yes, plant-based yogurt and vegan Parmesan alternatives can replace dairy without compromising creaminess.
- → How do I ensure the pumpkin sauce is smooth and creamy?
Simmer the pumpkin puree with broth and almond milk, then whisk in yogurt and cheese slowly for a velvety texture.
- → Is fresh sage essential or can dried sage be used?
Fresh sage provides a vibrant aroma and flavor; dried sage can be used but should be added sparingly.
- → Can I add vegetables to enhance the dish?
Sautéed mushrooms, spinach, or roasted Brussels sprouts complement the sauce and boost nutrition.
- → How do I adjust the sauce thickness if it’s too thick?
Use reserved pasta water gradually to loosen the sauce without losing its creamy consistency.