Healthy Creamy Pumpkin Sage (Print View)

Velvety pumpkin sauce with sage pairs with pasta for a flavorful, healthful holiday main dish.

# Components:

→ Pasta

01 - 12 oz whole wheat fettuccine or spaghetti

→ Pumpkin Sage Sauce

02 - 1 tablespoon olive oil
03 - 2 small shallots, finely chopped
04 - 3 cloves garlic, minced
05 - 1 2/3 cups canned pure pumpkin puree, unsweetened
06 - 1 cup low-sodium vegetable broth
07 - 1/2 cup unsweetened almond milk
08 - 1/4 cup Greek yogurt (2% or nonfat)
09 - 10 fresh sage leaves, finely chopped
10 - 1/2 teaspoon ground nutmeg
11 - 1/4 teaspoon ground black pepper
12 - 1/2 teaspoon salt, or to taste
13 - 2 tablespoons grated Parmesan cheese, plus more for serving

→ Garnish

14 - Fresh sage leaves (optional)
15 - Additional grated Parmesan cheese

# Directions:

01 - Boil pasta in salted water until al dente, reserving 1/2 cup of pasta water before draining.
02 - Heat olive oil over medium heat in a large skillet. Cook shallots until softened, about 2-3 minutes. Add garlic and chopped sage, sauté for 1 minute until fragrant.
03 - Combine pumpkin puree, vegetable broth, almond milk, nutmeg, black pepper, and salt. Simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
04 - Reduce heat to low, whisk in Greek yogurt and Parmesan until sauce is creamy. Add reserved pasta water as needed to reach desired consistency.
05 - Add cooked pasta to the sauce, tossing gently to coat. Warm for 1-2 minutes.
06 - Plate pasta and top with fresh sage leaves and additional Parmesan cheese as preferred.

# Expert Advice:

01 -
  • Velvety pumpkin sage sauce creates a cozy festive flavor
  • Lightened up for a healthy twist without sacrificing flavor
02 -
  • For a vegan version, use plant-based yogurt and omit Parmesan or use a vegan alternative
  • Add sautéed mushrooms, spinach, or roasted Brussels sprouts for extra nutrition
03 -
  • Reserve pasta water to adjust sauce consistency
  • Use fresh sage for best flavor
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