Pumpkin Pasta

5 from 29 votes

This creamy pumpkin pasta combines rigatoni with a brown butter and sage pumpkin sauce, Parmesan and spinach. An easy fall dinner made without heavy cream.

Prep Time10

Cook Time20

Total Time30

Course: Lunch/Dinner

Cuisine: American

Diet: Vegetarian

Servings:

Author: Brittany Mullins

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 the package directions until al dente. Reserve 1 cup of pasta water before draining.
16 oz pasta
While the pasta cooks, add butter and sage leaves to a large saucepan or Dutch oven over medium-low heat. Stir often, then constantly as the butter begins to brown. Cook until golden-brown flecks form and the butter smells nutty, about 8–10 minutes. Remove the sage leaves to a plate, leaving the browned butter in the pan.
½ cup salted butter, 12 fresh sage leaves
Immediately add the onion to the browned butter and sauté for 4–5 minutes, until softened. Add garlic and sauté for 1–2 minutes, being careful not to burn it.
½ yellow onion, 3 cloves of garlic
Slowly add almond milk, veggie broth, pumpkin puree, salt and pepper and whisk to combine. Bring mixture to a simmer.
1 cup unsweetened almond milk, ½ cup vegetable broth, 1 15 ounce can pumpkin puree, 1 teaspoon sea salt, ½ teaspoon black pepper
Once pasta is cooked and drained add to sauce mixture and stir to combine.
Reduce the heat to low. Return the cooked sage leaves to the pan, then stir in the Parmesan and spinach until the spinach wilts. If needed, add reserved pasta water, 1–2 tablespoons at a time, to loosen the sauce.
½ cup shredded parmesan cheese, 2-3 cups fresh baby spinach
Serve immediately topped with pepitas, shredded parmesan, fresh sage leaves and cracked black pepper.

Notes

Storage: Refrigerate in an airtight container for 3–4 days. Reheat gently with a splash of milk or water to loosen the sauce.
Vegan option: Use vegan butter and vegan Parmesan. Vegan butter won’t brown like dairy butter, so don’t wait for browned milk solids before continuing.

Nutrition