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 creamy pumpkin sage pasta quickly became a holiday favorite in my home. It balances comforting flavors with a light, nutritious profile that everyone enjoys.
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 Gathering around the table to share this pasta during the holidays has become a cherished family tradition that warms our hearts and bellies.
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 holiday pasta recipe is both nourishing and festive, perfect for sharing with loved ones and making memories.
Recipe Questions & Answers
- → What type of pasta works best for this dish?
Whole wheat fettuccine or spaghetti provide a hearty texture and better fiber content that complements the creamy pumpkin sauce.
- → How can I make the sauce creamier without heavy cream?
Greek yogurt and a bit of reserved pasta water create a smooth, creamy consistency while keeping the sauce light.
- → Can I substitute fresh sage with another herb?
Fresh sage offers a unique earthy flavor, but thyme or rosemary can be used for a different herbal note.
- → How should I adjust seasonings for a milder taste?
Reduce the amount of nutmeg and black pepper, and use less garlic if a gentler flavor is preferred.
- → Is it possible to prepare this dish vegan?
Yes, replace Greek yogurt and Parmesan with plant-based alternatives and ensure the almond milk used is unsweetened.