Description
This creamy pumpkin pasta recipe combines tender fettuccine with a savory pumpkin sauce infused with garlic, sage, and parmesan, topped with crunchy walnuts and roasted pepitas for a delightful autumn-inspired meal. Perfect for a cozy dinner, it’s easy to prepare and packed with comforting flavors.
Ingredients
Scale
Pasta
- 8 ounces pasta (fettuccine, spaghetti, linguini)
Sauce
- 1/4 cup olive oil
- 3 teaspoons minced garlic
- 1 cup pumpkin purée
- 2 Tablespoons milk
- 1 Tablespoon white wine vinegar (or apple cider vinegar)
- 3/4 cup vegetable broth
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon pepper (or to taste)
- 3-4 fresh sage leaves (or 1/2 teaspoon dried sage)
- 1/2 cups grated parmesan
- 2 cups spinach
Toppings
- 1/4 cup chopped walnuts
- 2 Tablespoons roasted pepitas
- Extra parmesan for garnish (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and set aside.
- Sauté garlic: While the pasta cooks, heat olive oil in a pan over medium-high heat. Add minced garlic and sauté for 2-3 minutes until fragrant but not browned.
- Add pumpkin sauce ingredients: Reduce heat to medium, then add pumpkin purée, milk, vinegar, vegetable broth, salt, and pepper to the pan. Whisk quickly to combine and let it simmer for 4-5 minutes to meld flavors and slightly thicken the sauce.
- Incorporate sage and parmesan: Whisk in fresh or dried sage leaves and grated parmesan cheese. Turn off the heat and continue whisking for 2-3 minutes until the sauce thickens to a creamy consistency.
- Combine spinach and pasta: Stir fresh spinach into the sauce so it wilts slightly, then add the cooked pasta directly into the pan. Toss everything together until pasta is evenly coated with the pumpkin sauce.
- Finish and garnish: Serve the pumpkin pasta topped with chopped walnuts, roasted pepitas, extra parmesan if desired, and garnish with additional sage leaves. Enjoy immediately!
Notes
- To store pumpkin pasta, let it cool completely before placing it in an airtight container. Refrigerate for 3-5 days or freeze for up to 3 months.
- The sage can be used as whole leaves and removed before serving or finely chopped and mixed into the pasta according to personal preference.
- Adjust the amount of sage and seasoning to fit your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 15 mg
