Description
This creamy pumpkin pasta is the ultimate seasonal comfort food, blending the earthy sweetness of pumpkin puree with the nutty depth of browned butter. Enhanced by fresh sage, garlic, and a splash of almond milk, this velvety sauce coats every noodle perfectly. It is a sophisticated yet approachable vegetarian meal that comes together in less than thirty minutes, making it the perfect quick dinner for a crisp autumn evening.
Ingredients
16 oz rigatoni pasta
1/2 cup salted butter
12 fresh sage leaves
1/2 yellow onion, finely chopped
3 cloves garlic, minced
1 cup unsweetened almond milk
1/2 cup low-sodium vegetable broth
15 oz can pumpkin puree
1/2 cup grated parmesan cheese
2 cups baby spinach
Instructions
Bring a large pot of salted water to a boil and cook the rigatoni according to package directions until al dente.
In a large skillet, melt the butter over medium heat. Continue to cook, swirling occasionally, until the butter turns a golden brown color.
Add the fresh sage leaves to the browned butter and fry for about 30 seconds until crisp.
Add the chopped onion and sauté until translucent, then add the minced garlic and cook for another minute.
Whisk in the pumpkin puree, vegetable broth, and almond milk until smooth.
Simmer the sauce for 5 minutes, then stir in the parmesan cheese.
Add the baby spinach to the sauce and stir until just wilted.
Toss the cooked pasta into the sauce until well coated and serve immediately.
Notes
Ensure you use unsweetened almond milk to keep the sauce savory. If the sauce becomes too thick, add an extra splash of vegetable broth to reach your desired consistency. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 7g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 40mg