Description
Indulge in this comforting autumnal dish that captures the essence of the season. This creamy pumpkin pasta balances the earthiness of pumpkin puree with the nutty depth of browned butter, fresh aromatic sage, and a silky sauce base of almond milk and vegetable broth. Finished with protein-rich parmesan and fresh spinach, it provides a nourishing, soulful meal that is ready in under thirty minutes. Perfect for a cozy weeknight dinner that balances sophistication with simple, wholesome comfort.
Ingredients
16 ounces rigatoni or penne pasta
1/2 cup salted butter
12 fresh sage leaves
1/2 yellow onion, finely diced
3 cloves garlic, minced
1 cup unsweetened almond milk
1/2 cup low-sodium vegetable broth
15 ounces pumpkin puree
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups fresh baby spinach
1/2 cup grated parmesan cheese
Instructions
Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente.
In a large skillet over medium heat, melt the butter until it bubbles and turns a deep golden brown, being careful not to burn it.
Add the fresh sage leaves to the browned butter and fry for 1-2 minutes until crispy; remove sage leaves and set aside.
In the same skillet, add the onion and cook until softened, about 5 minutes, then stir in the garlic for 1 minute.
Whisk in the pumpkin puree, vegetable broth, and almond milk until smooth and heated through.
Add the cooked pasta and fresh spinach to the sauce, tossing gently until the spinach is wilted and the pasta is well coated.
Top with the crispy sage leaves and grated parmesan cheese before serving.
Notes
Ensure you use plain pumpkin puree and not pre-spiced pumpkin pie filling. For a protein boost, top with toasted pumpkin seeds or chickpeas. Store leftovers in an airtight container in the refrigerator for up to 3 days.