Save to Pinterest 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 has become a holiday favorite in my family because it balances festive indulgence with healthy ingredients beautifully.
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 to Pinterest This dish consistently brings our family together, making holiday dinners warm and memorable.
Required Tools
Large pot, Colander, Large skillet, Whisk, Chefs knife, Cutting board
Nutritional Information
Calories: 355, Total Fat: 8 g, Carbohydrates: 56 g, Protein: 15 g per serving
Allergen Information
Contains dairy (Greek yogurt, Parmesan), gluten (pasta), and tree nuts if almond milk is used. Use gluten-free pasta, dairy-free yogurt/cheese, and alternative milk for allergies.
Save to Pinterest This healthy creamy pumpkin sage pasta is the perfect blend of comfort and nutrition for any festive gathering.
Recipe Questions & Answers
- → Can I use a different pasta type?
Yes, whole wheat fettuccine or spaghetti work well, but you can also use gluten-free or legume-based pasta to boost fiber and protein.
- → How can I make the sauce vegan?
Substitute Greek yogurt with a plant-based alternative and omit or replace Parmesan with vegan cheese to keep it creamy and flavorful.
- → What is the purpose of nutmeg in the sauce?
Nutmeg adds a subtle warmth and depth that complements the pumpkin and sage, enhancing the overall taste experience.
- → Can I prepare this dish ahead of time?
It’s best enjoyed fresh, but you can prepare the sauce in advance and reheat gently before tossing with freshly cooked pasta.
- → Are there suggested additions to increase nutrition?
Sautéed mushrooms, spinach, or roasted Brussels sprouts make excellent nutritious additions, adding flavor and texture.