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Creamy Pumpkin Pasta

Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4
Course: dinner
Cuisine: American
Ingredients Method

Ingredients
  

  • 8 oz dried pasta such as fettuccine, spaghetti, or linguine — 227 g
  • ¼ cup olive oil — 60 ml
  • 3 tsp minced garlic
  • 1 cup unsweetened pumpkin purée — approximately 245 g
  • 2 Tbsp milk — 30 ml
  • 1 Tbsp white wine vinegar or apple cider vinegar — 15 ml
  • ¾ cup vegetable broth — 180 ml
  • 1 tsp salt or to taste
  • ½ tsp black pepper
  • 3 –4 fresh sage leaves or ½ tsp dried sage
  • ½ cup grated Parmesan — approximately 45–50 g
  • 2 cups fresh spinach — approximately 60 g
  • ¼ cup chopped walnuts — approximately 30 g
  • 2 Tbsp roasted pepitas — approximately 15 g
  • Extra Parmesan and sage optional

Method
 

  1. Cook the pasta according to package directions, approximately 10–12 minutes. Drain and set aside.
  2. Heat olive oil in a sauté pan over medium-high heat. Add garlic and cook for 2–3 minutes until fragrant.
  3. Lower heat to medium. Add pumpkin purée, milk, vinegar, broth, salt, and pepper. Whisk and simmer for 4–5 minutes.
  4. Whisk in sage and Parmesan. Turn off the heat and continue whisking for 2–3 minutes, until slightly thickened.
  5. Stir in spinach until wilted. Add cooked pasta and toss until coated.
  6. Serve with walnuts, pepitas, extra Parmesan, and sage if desired.