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.
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.
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Save Recipe Guide
- → What pasta works best for this dish?
Whole wheat fettuccine or spaghetti provide a hearty texture that pairs well with the creamy pumpkin sauce.
- → Can I make this dish vegan?
Yes, substitute plant-based yogurt and omit or replace Parmesan with a vegan cheese alternative.
- → How do I get a creamy texture without heavy cream?
Greek yogurt and almond milk create a velvety sauce while keeping it light and healthy.
- → What’s the role of sage in this dish?
Sage adds an earthy, aromatic flavor that complements the natural sweetness of pumpkin.
- → Can I add more vegetables to this pasta?
Yes, sautéed mushrooms, spinach, or roasted Brussels sprouts are excellent additions for extra flavor and nutrition.
- → How do I avoid the sauce becoming too thick?
Reserved pasta water can be added gradually to thin the sauce to the desired consistency.