Save to Pins 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 our family favorite for holiday dinners, combining comfort and nutrition in one dish.
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 Pins Sharing this pasta at holiday dinners creates warm and joyful family moments.
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
Calories 355, Total Fat 8 g, Carbohydrates 56 g, Protein 15 g per serving.
Save to Pins This healthy pumpkin sage pasta is the perfect balance of creamy and light for any holiday celebration.
Questions & Answers
- → What type of pasta works best for this dish?
Whole wheat fettuccine or spaghetti provide texture and nutty flavor complementing the pumpkin sauce.
- → Can I substitute Greek yogurt in the sauce?
Yes, plant-based yogurt can be used for a dairy-free version while maintaining creaminess.
- → Is fresh sage necessary or can dried sage be used?
Fresh sage offers a vibrant aroma; dried sage can be used but in smaller amounts to avoid bitterness.
- → How can I adjust the sauce consistency if it’s too thick?
Add reserved pasta water gradually to thin the sauce to your preferred texture.
- → What complementary vegetables pair well with this dish?
Sautéed mushrooms, spinach, or roasted Brussels sprouts add nutrition and depth without overpowering flavors.