Creamy Pumpkin and Sage One-Pot Pasta

• 8 oz (about 225g) pasta (like penne or fusilli)
• 1 15-oz can pumpkin puree
• 2 cups vegetable broth
• 1 cup milk (or cream for extra richness)
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes (optional)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 1 tbsp olive oil
• 10 fresh sage leaves, thinly sliced (plus extra for garnish)
• Salt and pepper to taste
• 1/2 cup toasted pumpkin seeds (optional)

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sauté for 1 minute.
2. 2 Add pumpkin puree, vegetable broth, milk, and half the sage. Stir to combine and bring to a simmer.
3. 3 Add pasta to the skillet, ensuring it’s coated with the sauce. Cook, stirring occasionally, until pasta is al dente.
4. 4 Stir in Parmesan cheese, season with salt and pepper, and cook for another minute until sauce is creamy.
5. 5 Remove from heat, garnish with remaining sage and pumpkin seeds.
6. 6 Serve hot with extra Parmesan on the side.

Equipment

• Large skillet with lid

Variations

• Add sautéed mushrooms or roasted butternut squash for extra depth.

Substitutions

• Swap milk for coconut milk to make it vegan.

Pairings

• Serve with a glass of crisp white wine or sparkling water with lemon.

Nutrition

Tips

• Reserve a bit of pasta water to adjust the sauce consistency if needed.
• Toasting the pumpkin seeds adds a nice crunch, but feel free to skip if pressed for time.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or broth to loosen the sauce.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop with a splash of milk.

Serving Suggestions

• Pairs wonderfully with a side of garlic bread or a simple green salad.

FAQ