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Pumpkin Sage Pasta with Brown Butter and Spinach Recipe

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4.2 from 9 reviews

  • Author: Sara
  • Total Time: 30 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This creamy and comforting Pumpkin Pasta dish combines the earthy sweetness of pumpkin puree with browned butter, fresh sage, and Parmesan cheese. Tossed with rigatoni and baby spinach, it offers a perfect balance of flavors and textures, making it an ideal fall-inspired meal that’s easy to prepare in just 30 minutes.

Ingredients

Pasta

  • 16 oz rigatoni pasta

Sauce

  • ½ cup salted butter
  • 12 fresh sage leaves
  • ½ yellow onion, chopped (about 1 cup)
  • 3 cloves garlic, minced
  • 1 cup unsweetened almond milk
  • ½ cup low-sodium vegetable broth
  • 1 (15 ounce) can pumpkin puree
  • 1 teaspoon sea salt (plus more to taste)
  • ½ teaspoon black pepper (plus more to taste)
  • ½ cup shredded Parmesan cheese (plus more for serving)
  • 2-3 cups fresh baby spinach

For Serving

  • Pepitas
  • Fresh sage leaves
  • Fresh Parmesan cheese
  • Cracked black pepper

Instructions

  1. Cook pasta: Cook the rigatoni pasta according to the package instructions until al dente. Drain the pasta and set it aside in a large pot to keep warm.
  2. Brown butter: In a large saucepan or Dutch oven over medium-low heat, melt the butter with the fresh sage leaves. Stir frequently as the butter starts to bubble, continuing for about 8-10 minutes until it browns and takes on a deep amber color. Carefully remove the sage leaves from the browned butter and place them on a plate for later use.
  3. Sauté onion and garlic: Immediately add chopped onion to the browned butter in the saucepan. Sauté for 4-5 minutes until the onion becomes fragrant and translucent. Then add the minced garlic, cooking for an additional 1-2 minutes — be careful not to burn the garlic.
  4. Simmer the sauce: Gradually whisk in the almond milk, vegetable broth, pumpkin puree, sea salt, and black pepper. Bring the sauce to a gentle simmer to allow the flavors to meld and the sauce to warm through.
  5. Combine pasta and sauce: Add the cooked and drained pasta into the saucepan with the pumpkin sauce. Stir well to ensure all the pasta is coated evenly.
  6. Add spinach and cheese: Stir in the reserved sage leaves, shredded Parmesan cheese, and fresh baby spinach. Continue stirring until the spinach has wilted and the cheese has melted into the sauce.
  7. Serve: Plate the pumpkin pasta immediately. Top each serving with pepitas, additional shredded Parmesan cheese, fresh sage leaves, and a sprinkle of cracked black pepper for added texture and flavor.

Notes

  • Use low-sodium vegetable broth to control the saltiness of the dish.
  • Be careful when browning butter; stir constantly to prevent burning.
  • Fresh sage leaves can be reserved from the browned butter to add texture and flavor at the end.
  • If almond milk is unavailable, you can substitute with any other unsweetened plant-based milk or light cream.
  • This dish is best served immediately to keep the spinach fresh and pasta from becoming soggy.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://sarabaking.com/pumpkin-sage-pasta-with-brown-butter-and-spinach-recipe/