Pumpkin Pasta
User Reviews
5
Pumpkin Pasta
Description
This Pumpkin Pasta recipe features rigatoni served in a sauce built from browned butter flavored with fresh sage leaves, which impart a nutty, aromatic depth. After removing the sage, onion and garlic are sautéed in the browned butter, contributing a mild sweetness and savory base. Pumpkin puree mixed with almond milk and vegetable broth creates a creamy yet light pumpkin sauce seasoned with salt and black pepper.
The cooked pasta is combined directly in the sauce, allowing the rigatoni to absorb the flavors. Stirring in Parmesan cheese enriches the sauce with a subtle salty tang, while fresh baby spinach wilts gently into the pasta, adding color and a mild vegetal note. The dish is served immediately, garnished with crispy sage leaves, pepitas, additional shredded Parmesan, and cracked black pepper for varied textures and enhanced flavor.
This pasta suits a cozy meal where autumnal pumpkin flavor is balanced by butter and cheese richness without heaviness. The sauce’s smoothness and the pasta’s al dente bite are key features of this preparation.
Ingredients
- 16 oz pasta I used rigatoni
- ½ cup butter salted
- 12 sage fresh leaves
- ½ yellow onion chopped (about 1 cup)
- 3 cloves garlic minced
- 1 cup almond milk unsweetened
- ½ cup vegetable broth I used low-sodium
- 1 ounce can pumpkin puree
- 1 teaspoon salt plus more to taste, sea salt
- ½ teaspoon black pepper plus more to taste
- ½ cup Parmesan Cheese plus more for serving, shredded
- 2-3 cups spinach fresh baby
- Pepitas fresh sage, fresh parmesan cheese, cracked black pepper, for serving
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 Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 363 kcal
% Daily Value*
| Serving | 1/8 pasta | |
| Calories | 363kcal | 18% |
| Carbohydrates | 50g | 17% |
| Protein | 10g | 20% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 35mg | 12% |
| Sodium | 530mg | 22% |
| Potassium | 124mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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