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Pumpkin Pasta with Sage and Spinach

Pumpkin Pasta with Sage and Spinach
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This creamy Pumpkin Pasta with Sage and Spinach is a cozy, seasonal dish perfect for chilly days. Combining earthy pumpkin, fragrant sage, and fresh spinach with a luscious cream sauce, it offers a comforting vegetarian meal that’s quick and easy to prepare, packed with fall flavors and versatility.

Ingredients

Scale

Pasta

  • 8 oz pasta of choice (fettuccine, penne, or rigatoni)

Sauce

  • 1 to 1 ½ cups fresh pumpkin cubes or pumpkin puree
  • 2 cups fresh spinach leaves
  • 8–10 fresh sage leaves
  • 2 cloves garlic, minced
  • 1 cup heavy cream or coconut cream
  • ¼ cup grated Parmesan or nutritional yeast
  • 2 tbsp olive oil or butter
  • Salt and pepper to taste
  • Optional: ¼ tsp red pepper flakes

Optional Add-Ons and Garnishes

  • Grilled chicken, crispy bacon, or sautéed mushrooms (for protein boost)
  • Toasted pine nuts or walnuts
  • Goat cheese or ricotta
  • Fresh sage leaves (for garnish)
  • Extra Parmesan or nutritional yeast
  • Drizzle of olive oil

Instructions

  1. Prepare Your Pasta: Start by boiling a large pot of salted water. Cook your pasta according to package instructions until al dente. Drain, reserving some pasta water, and set pasta aside.
  2. Sauté Sage and Garlic: In a large skillet, warm olive oil or butter over medium heat. Add fresh sage leaves and crisp them up for about a minute. Add minced garlic and cook gently until fragrant without browning.
  3. Cook the Pumpkin Sauce: Add fresh pumpkin cubes or puree to the skillet and stir to combine with sage and garlic. Pour in heavy cream and stir continuously to create a smooth sauce. Let it simmer for a few minutes to meld flavors.
  4. Add Spinach and Season: Toss in fresh spinach leaves and cook until just wilted. Season with salt, pepper, and optional red pepper flakes to taste. Add a splash of reserved pasta water if the sauce becomes too thick.
  5. Combine and Serve: Mix the cooked pasta into the sauce, ensuring all pasta is coated. Stir in grated Parmesan or chosen topping. Serve immediately, garnished with extra sage leaves or cheese.

Notes

  • Use fresh pumpkin or homemade puree for a brighter, less sweet flavor instead of canned.
  • Do not overcook spinach; add it last and cook just until wilted to preserve texture and color.
  • Save some pasta water to loosen the sauce as needed for ideal consistency.
  • Toasting sage leaves before adding other ingredients intensifies their aroma.
  • Adjust the amount of cream to your preferred richness or substitute with lighter milk alternatives as desired.

Nutrition

Keywords: pumpkin pasta, sage pasta, spinach pasta, creamy pumpkin sauce, vegetarian pasta, fall recipes, cozy dinner

Find it online: https://sophiemelody.com/pumpkin-pasta-with-sage-and-spinach-2/