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MealDinnerPastaDifficultyHigh-FiberLow-FatLow-SugarLow-CaloriePan FryOne-Pot or PanStove TopFallWeeknightSidesLunchKid-FriendlyUnder 30 MinutesEasyVegetarianVeganLow-CarbHealthyDairy-FreeComfort FoodNorth American

Pumpkin Sage Pasta

featured in 4 Ways To Use Canned Pumpkin

This dish is a cozy fall recipe featuring fresh pumpkin and aromatic sage, combined with perfectly cooked pasta for a warm and filling meal.

Crystal Hatch
Tasty Team
76% would make again

Under 30 minutes

Pumpkin Sage Pasta

Under 30 minutes

Ingredients

for 4 servings

  • 1 tablespoon cooking oil, of preference
  • ½ white onion, diced
  • 2 cloves garlic, minced
  • ½ teaspoon red pepper flakes, optional
  • ½ teaspoon dried sage
  • 1 ½ cups almond milk (360 mL)
  • 15 oz pumpkin puree (425 g)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ¼ teaspoon nutmeg
  • ½ box whole wheat pasta, cooked

Nutrition Info

  • Calories 106
  • Fat 4g
  • Carbs 15g
  • Fiber 3g
  • Sugar 5g
  • Protein 2g

Estimated values based on one serving size.

Preparation

  1. Heat the oil in a medium pot over medium heat. Add the onion, garlic, red pepper flakes, and dried sage and cook until onions are translucent, stirring occasionally.
  2. Add the almond milk, pumpkin puree, salt, pepper, and nutmeg. Stir until a smooth, creamy sauce forms. Heat through.
  3. Add the cooked pasta and and stir to coat.
  4. Serve warm.
  5. Enjoy!
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Pumpkin Sage Pasta