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 quickly became a holiday favorite in my family because it combines 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 23 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 57 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 12 minutes
- Step 6:
- Serve in bowls garnished with extra sage and Parmesan as desired
Save to Pinterest Preparing this pasta always brings our family together around the table and creates wonderful holiday memories.
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 Pinterest This holiday pasta is a delicious and healthy way to celebrate the season with family and friends.
Recipe FAQs
- → Can I substitute the Greek yogurt?
Yes, plant-based yogurt works well for a dairy-free alternative, maintaining the creamy texture without altering the flavor balance significantly.
- → What type of pasta is best suited for this dish?
Whole wheat fettuccine or spaghetti is ideal due to its hearty texture and ability to hold the creamy pumpkin sauce well.
- → How do I enhance the flavor of the pumpkin sauce?
Sautéing shallots and garlic before adding pumpkin puree releases aromatic depth, while fresh sage and a touch of nutmeg bring warmth and complexity.
- → Can this dish be made vegan?
Yes, by replacing Greek yogurt with a plant-based alternative and omitting Parmesan or using a vegan cheese substitute, this dish can suit vegan preferences.
- → Is it necessary to reserve pasta water?
Reserving some pasta water helps adjust the sauce consistency, ensuring it coats the noodles smoothly without becoming too thick.
- → What garnishes complement this pasta?
Fresh sage leaves and extra grated Parmesan add both color and flavor, enhancing the overall presentation and taste.