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 staple in my family as it combines seasonal flavors with a creamy texture that everyone enjoys.
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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
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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 always brings my family together around the table, sharing stories and laughter over warm bowls of pasta.
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Required Tools
Large pot, colander, large skillet, whisk, chefs knife, cutting board
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.
Nutritional Information
Calories: 355, Total Fat: 8 g, Carbohydrates: 56 g, Protein: 15 g per serving
Save to Pinterest 
This healthy creamy pumpkin sage pasta is the perfect balance of flavor and nutrition to elevate your holiday meals.
Recipe FAQs
- → Can I use gluten-free pasta?
Yes, gluten-free pasta works well; just adjust cooking time as per package instructions.
- → What’s the role of Greek yogurt in the sauce?
Greek yogurt adds creaminess and a subtle tang while keeping the sauce light and healthy.
- → Can I substitute fresh sage with dried sage?
Dried sage can be used but fresh sage provides a brighter, fresher aroma that enhances the sauce.
- → How do I make this dish vegan?
Replace Greek yogurt with plant-based alternatives and omit or use vegan Parmesan substitutes.
- → What are good additions to boost nutrition?
Try adding sautéed mushrooms, spinach, or roasted Brussels sprouts for extra fiber and vitamins.
- → How do I prevent the sauce from becoming too thick?
Reserve some pasta water and add it gradually to adjust sauce consistency while tossing the pasta.
