Pumpkin Pasta
Cozy up this fall with a bowl of this pumpkin pasta. Cooked pasta is tossed in a creamy sauce made with pumpkin puree, brown butter and fresh sage leaves to create a delicious and comforting dinner that comes together in under 30 minutes.
Servings: 8
Ingredients
- 16 oz pasta I used rigatoni
- ½ cup salted butter
- 12 fresh sage leaves
- ½ yellow onion chopped (about 1 cup)
- 3 cloves of garlic minced
- 1 cup unsweetened almond milk
- ½ cup vegetable broth I used low-sodium
- 1 15 ounce can pumpkin puree
- 1 teaspoon sea salt plus more to taste
- ½ teaspoon black pepper plus more to taste
- ½ cup shredded parmesan cheese plus more for serving
- 2-3 cups fresh baby spinach
- For serving: pepitas fresh sage, fresh parmesan cheese, cracked black pepper
Instructions
- Cook pasta according to package. Drain and set aside in large pot.
- While pasta is cooking, add butter and sage leaves to a large saucepan or Dutch oven over medium low heat, stirring often. One butter starts to bubble, stir constantly for about 8-10 minutes until butter browns and turns a deep amber color. Remove sage leaves from butter and place on a separate plate. Set aside for later.
- As soon as you remove the sage leaves from the pan immediately add onion to saucepan and saute for 4-5 minutes until onion is fragrant and translucent. Add garlic and saute for 1-2 more minutes. Be careful not to burn garlic!
- Slowly add almond milk, veggie broth, pumpkin puree, salt and pepper and whisk to combine. Bring mixture to a simmer.
- Once pasta is cooked and drained add to sauce mixture and stir to combine.
- Stir in sage leaves, parmesan cheese and spinach until spinach has wilted.
- Serve immediately topped with pepitas, shredded parmesan, fresh sage leaves and cracked black pepper.
Nutrition
Serving: 1/8 pasta | Calories: 363kcal | Carbohydrates: 50g | Protein: 10g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 35mg | Sodium: 530mg | Potassium: 124mg | Fiber: 4g | Sugar: 5g