Pumpkin Pasta with Crispy Sage
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
6 servings
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Calories
276 kcal
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Course
Main Course
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Cuisine
American
Pumpkin Pasta with Crispy Sage
Description
This recipe combines rigatoni pasta with a sauce made from pumpkin puree, marinara, fresh garlic, and thyme, gently simmered with almond milk to develop a thickened but creamy coating. Crisped fresh sage leaves add a distinct texture and herbaceous note that contrasts with the soft pasta and smooth sauce. The sauce is cooked over medium heat, allowing flavors to meld while thickening naturally without flour or starches.
The dish balances a subtle sweetness from the pumpkin with the acidity of marinara and the earthiness of herbs, resulting in a flavorful yet approachable pasta that is not heavy. The olive oil-cooked garlic and thyme provide a fragrant base for the sauce.
Crispy sage on top lends a savory, aromatic accent enhancing both appearance and taste. This pasta works well as a main dish for a vegetarian dinner or a seasonal meal highlighting pumpkin as a key ingredient.
Leftovers can be stored refrigerated in an airtight container for several days and reheated with added milk to refresh the sauce's consistency. The sauce also freezes well for later use, providing convenience. Substitutions like gluten-free pasta or dairy alternatives can be made according to dietary needs.
Ingredients
- 12 ounces rigatoni pasta or other variety
- 2 tablespoons extra virgin olive oil
- 5-10 sage sliced, fresh leaves
- 2 garlic minced, cloves
- 1 tablespoon thyme fresh
- 1 cup pumpkin puree
- 1/2 cup marinara sauce
- 1/2 cup almond milk unsweetened
- salt
- black pepper
Instructions
- Bring a large pot of salted boiling water to a boil. Add the pasta and cook, uncovered al dente according to package instructions. Drain and set aside with a little pasta water to keep it from sticking.
- In a large skillet, heat the olive oil at medium heat. Add the sage and stir frequently until the sage gets dark and crispy. Remove the sage and set aside in a small bowl.
- Add the garlic and thyme to the oil leftover in the skillet and cook until the garlic gets lightly toasted and fragrant, about 1 minute. Add the pumpkin puree and the marinara and stir to combine with the garlic and herbs. Season with salt and pepper. Bring to a boil.
- Add the unsweetened almond milk to the skillet and simmer the sauce for about 5-7 minutes until it thickens. Stir in the pasta and toss to coat with the sauce
- Serve with the reserved crispy sage, if desired.
Notes
- Store leftovers in an airtight container and reheat gently with a splash of milk to prevent drying.
- The sauce can be prepared ahead and frozen up to 3 months; thaw and reheat before tossing with pasta.
- Use gluten-free pasta to make the dish gluten-free while keeping the same sauce.
- To increase creaminess, substitute almond milk with heavy cream or additional milk.
- Fresh garlic and thyme can be replaced with garlic powder and dried thyme when needed, adjusting quantities accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 276kcal | 14% |
| Carbohydrates | 47g | 16% |
| Protein | 8g | 16% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 140mg | 6% |
| Potassium | 285mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 6499IU | 130% |
| Vitamin C | 5mg | 6% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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