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.
- 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
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.
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