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.
This recipe has become a holiday favorite in my family because it balances indulgence and nutrition perfectly.
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 This pasta always brings my family together around the table during the holidays.
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 This pumpkin sage pasta is a delicious way to enjoy healthy comfort food during the holidays.
Recipe Guide
- → What type of pasta works best for this dish?
Whole wheat fettuccine or spaghetti are ideal, providing a hearty texture that complements the creamy pumpkin sauce.
- → Can the Parmesan cheese be substituted?
Yes, for a dairy-free version, omit the Parmesan or use a plant-based cheese alternative.
- → How is the sauce made creamy without cream?
A combination of Greek yogurt and almond milk creates a smooth, creamy consistency while keeping the dish light.
- → What herbs enhance the flavor of this dish?
Fresh sage is essential, adding an earthy, aromatic note that pairs beautifully with the pumpkin.
- → Is this dish suitable for vegetarian diets?
Yes, it uses no meat and relies on dairy and plant-based ingredients to build flavor.
- → Can additional vegetables be added?
Sautéed mushrooms, spinach, or roasted Brussels sprouts are excellent additions for extra nutrition and texture.