Pumpkin Pasta with Crispy Sage

Pumpkin Pasta with Crispy Sage

The pumpkin theme continues this week. Admit it, it makes you a little happy too! There are loads of recipes out this month using pumpkin in cookies, brownies and vegan treats. But I’m not seeing too many savory recipes that use pumpkin. And I think I can help fill that void, even if just with one simple recipe – Pumpkin Pasta!

I’ve seen some pumpkin pasta sauces that are creamy like alfredo sauces. This can definitely be creamy like that if you substitute the vegetable broth with milk or unsweetened plain plant-based milk. But, I decided to go for more of a rich red sauce by mixing the pureed pumpkin with some leftover marinara sauce I had. Look at that beautiful color that the combination made!

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What’s awesome about Pumpkin Pasta?

Well, I’m glad you asked! It’s more than just that gorgeous color that utterly screams *FALL*.

1. It’s a great way to use up any leftover pumpkin during the fall. There’s an abundance of pumpkin all over the grocery stores, and I usually have an abundance of leftover pumpkin from using 1/2 a cup for one recipe here and 3/4 cup for another recipe there).
2. It packs it a healthy dosage of vegetable servings from the pumpkin. So it’s a pasta recipe, but I think it’s still diet-friendly.
3. It’s plan-based so it feels very light to eat, yet the flavors are warm and comforting.

When I shared this on my snapchat, a few of you asked me if it has a “pumpkinny” taste. It absolutely does not. To me, it just seems like there’s pureed butternut squash or sweet potatoes in there. But, if you do want more of that “pumpkinny” taste, you can add a pinch of nutmeg and/or cloves for that true pumpkin spice life you’ve been craving.

Otherwise, add some crispy sage to finish it off. Sage has that savory earthy flavor that goes so well with pumpkin. And then I throw on some crushed raw cashews on top and it just takes the rich flavor to a whole new level of yumminess. I mean…YUM!

I hope you love this healthy-ish feelgood Pumpkin Pasta recipe. If you make it, please leave me a comment telling me how you like it, or use hashtag #feelgoodfoodie on Instagram so I can see your recreations.

If you like Pumpkin Pasta, try these other vegan pasta recipes:

• Creamy Tomato Pasta
• Pasta with Cherry Tomatoes
• Roasted Red Pepper Pasta
• Hummus Pasta – link coming soon

5 from 1 vote

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Pumpkin Pasta with Crispy Sage

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

 

This Pumpkin Pasta with Crispy Sage is so easy to put together and makes for a delicious fall-inspired meal that the whole family will enjoy!

Course: Main Course

Cuisine: American

Keyword: Pumpkin Pasta, Vegan Pasta

Servings: 4 servings

Calories: 304 kcal

Author: Yumna Jawad

Ingredients

• 8 oz Penne pasta
• 2 Tbsp extra virgin oil
• 2 Tbsp fresh sage leaves julienned
• 2 garlic cloves minced
• 1 cup pumpkin puree
• 1/2 cup marinara sauce
• 1/2-1 cup vegetable broth
• Salt and pepper to taste
• Chopped cashews for topping optional

Instructions

1. Cook the pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil at medium heat. Add the sage and stir frequently until the sage gets darker and crispy. Remove about half the sage and set aside on a plate.
3. Add the garlic and thyme to the remaining sage in the skillet and cook until the garlic gets lightly toasted and fragrant, about 1-2 minutes. Add the pumpkin puree and the marinara and stir to combine with the garlic and herbs. Season with salt and pepper. Bring to a boil.
4. Add the vegetable broth to the skillet, starting with 1/2 a cup and add more as needed for desired thickness, simmer the sauce for about 5-7 minutes.
5. Stir the drained pasta into the sauce.
6. Serve with the crispy reserved sage and crushed cashews, if desired.

Recipe Video

Recipe Notes

Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge. When ready to enjoy, just add a splash of water or any milk to keep the sauce from dying out.

Make Ahead: You can make the sauce up to 3-4 days ahead of time and freeze it for up to 3 months. Then just heat through a large pan, and toss with the pasta.

Substitutes: For best results, follow the recipe as is. However you can use any pasta of choice. You can also substitute the vegetable broth with plant-based or regular milk for a more creamy consistency

Nutrition Facts

Pumpkin Pasta with Crispy Sage

Amount Per Serving (1 g)

Calories 304 Calories from Fat 72

% Daily Value*

Total Fat 8g 12%

Saturated Fat 1g 5%

Sodium 284mg 12%

Potassium 353mg 10%

Total Carbohydrates 49g 16%

Dietary Fiber 4g 16%

Sugars 5g

Protein 8g 16%

Vitamin A 194.6%

Vitamin C 6.3%

Calcium 3.5%

Iron 10.6%

* Percent Daily Values are based on a 2000 calorie diet.