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Pumpkin Pasta with Sage and Spinach

Pumpkin Pasta with Sage and Spinach
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A creamy, comforting Pumpkin Pasta with Sage and Spinach recipe perfect for cozy dinners and autumn nights. This dish blends seasonal pumpkin puree with fresh sage, tender spinach, and a velvety cream sauce, creating a flavorful, vibrant, and easy-to-make meal that warms the soul and delights the palate. Ideal for meatless meals or festive occasions, this pasta offers versatility and nutrition with a touch of elegance.

Ingredients

Scale

Main Ingredients

  • 12 oz pasta of choice (fettuccine, penne, or rigatoni recommended)
  • 1 cup pumpkin puree (canned or fresh)
  • 2 tbsp olive oil or butter
  • 6–8 fresh sage leaves
  • 2 garlic cloves, minced
  • 1 cup heavy cream or plant-based cream
  • 2 cups baby spinach
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup grated Parmesan cheese (optional)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta water before draining the pasta.
  2. Prepare the Sage-Infused Base: Heat olive oil or butter in a large skillet over medium heat. Add fresh sage leaves and minced garlic cloves. Cook gently until the sage is crisp and fragrant, taking care not to burn the garlic.
  3. Make the Pumpkin Cream Sauce: Stir in the pumpkin puree followed by the heavy cream or plant-based alternative. Simmer the mixture gently, stirring occasionally to thicken the sauce. Season with salt and freshly ground black pepper to taste.
  4. Add Spinach and Combine: Add the baby spinach to the skillet, tossing until it wilts naturally into the sauce. Incorporate the cooked pasta, mixing well to coat all noodles. Use reserved pasta water as needed to loosen the sauce for a silky, smooth texture.
  5. Finish with Cheese and Serve: Remove the pan from heat and sprinkle grated Parmesan cheese over the pasta (if using). Toss gently and serve immediately, garnished with extra crispy sage leaves or a sprinkle of black pepper.

Notes

  • Use fresh sage for the best aromatic flavor.
  • Reserve pasta water to adjust sauce consistency if it becomes too thick.
  • Cook cream and pumpkin gently on low heat to prevent curdling.
  • Medium-width pasta noodles like penne, rigatoni, or fettuccine work best to hold the sauce.
  • Add spinach last to maintain its bright green color and tender texture.

Nutrition

Keywords: pumpkin pasta, sage pasta, spinach pasta, creamy pumpkin sauce, autumn dinner, meatless pasta, vegetarian pasta, cozy dinner recipe

Find it online: https://eazyum.com/pumpkin-pasta-with-sage-and-spinach/