Pumpkin Pasta with Brown Butter and Fresh Sage
Enjoy a warm and comforting bowl of pumpkin pasta during the fall season. Tender pasta is coated in a smooth, creamy sauce made with pumpkin puree, browned butter, and fresh sage, creating a flavorful meal that's easy to prepare in less than 30 minutes.
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Servings: 8
Calories: 363kcal
Ingredients
- 16 ounces rigatoni or any pasta you like
- ½ cup salted butter
- 12 fresh sage leaves
- ½ yellow onion finely chopped (about 1 cup)
- 3 garlic cloves minced
- 1 cup unsweetened almond milk
- ½ cup low-sodium vegetable broth
- 1 can 15 ounces pumpkin puree
- 1 teaspoon sea salt plus extra if needed
- ½ teaspoon ground black pepper plus more for serving
- ½ cup grated Parmesan cheese with extra for garnish
- 2 to 3 cups fresh baby spinach
Optional Toppings
- Pepitas pumpkin seeds
- Fresh sage leaves
- Extra grated Parmesan cheese
- Freshly cracked black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the directions on the package until it is tender. Drain the pasta and set it aside.
- While the pasta cooks, melt the butter in a large skillet or Dutch oven over medium-low heat. Add the sage leaves and stir from time to time. As the butter begins to bubble, stir continuously for about 8 to 10 minutes until it develops a rich golden-brown color and a nutty aroma. Carefully remove the crispy sage leaves and place them on a plate for later.
- Add the chopped onion to the browned butter. Cook for about 4 to 5 minutes, stirring occasionally, until the onion becomes soft and translucent. Mix in the minced garlic and cook for another 1 to 2 minutes, making sure it does not brown.
- Pour in the almond milk and vegetable broth, then add the pumpkin puree, sea salt, and black pepper. Whisk everything together until the sauce is smooth. Let it gently simmer for a few minutes.
- Add the cooked pasta to the pumpkin sauce and stir until every piece of pasta is evenly coated.
- Fold in the reserved sage leaves, grated Parmesan cheese, and fresh spinach. Stir until the cheese has melted and the spinach has softened.
- Serve while warm. If desired, top each serving with pepitas, extra Parmesan cheese, fresh sage leaves, and a sprinkle of cracked black pepper.
Notes
Please note that the nutritional values are provided by an online calculator and should be considered as an estimate.
Nutrition
Calories: 363kcal | Carbohydrates: 50g | Protein: 10g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 35mg | Sodium: 530mg | Potassium: 124mg | Fiber: 4g | Sugar: 5g
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