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.
Tasty Team
76% would make again
Total Time
35 minutes
35 min
Prep Time
15 minutes
15 min
Cook Time
20 minutes
20 min
Total Time
35 minutes
35 min
Prep Time
15 minutes
15 min
Cook Time
20 minutes
20 min
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 101
- Fat 4g
- Carbs 14g
- Fiber 3g
- Sugar 4g
- Protein 2g
Estimated values based on one serving size.
Preparation
- 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.
- Add the almond milk, pumpkin puree, salt, pepper, and nutmeg. Stir until a smooth, creamy sauce forms. Heat through.
- Add the cooked pasta and and stir to coat.
- Serve warm.
- Enjoy!
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