Continuing right along with our pumpkin theme from earlier this week… with this Pumpkin Sage Alfredo! To those who think pumpkin is reserved for pies, breads and lattes: well, you’re just plain wrong. Why limit pumpkin’s potential to sweet when it can also thrive at being savory? Move over, marinara. Pumpkin is here, and it means business.
The best part about this recipe—okay, besides the killer flavors—is how easy it is and how quickly it comes together. Real talk: some nights, I have plans to cook something, but I’m ultimately too tired and/or lazy and just want a comforting bowl of pasta (eaten on the couch under a blanket, obvs). I like to make sure I always have a box of my favorite pasta—and usually a jar of pasta sauce—on hand for these “emergency” situations. Chances are you also already have most of these ingredients on hand, too. So next time you have a bowl-of-pasta-on-the-couch kinda night, ditch the jarred pasta sauce and whip up this pumpkin-y creation instead!
Pumpkin Sage Alfredo
- 8 oz pasta of choice; we used Chickapea Pasta Shells. We also love Delallo whole wheat or gluten-free pasta.
- 1/2 medium white onion, chopped
- 1 clove garlic, minced
- 8 sage leaves, chopped
- 1/2 cup pumpkin puree
- 1/3 cup unsweetened almond milk
- 1/4 cup reduced sodium chicken broth
- 2 tbsp grated parmesan cheese (omit for dairy-free)
- 1 tsp extra virgin olive oil
- 1 tsp ghee; we used Fourth & Heart Himalayan Pink Salt Ghee.
- sea salt and pepper, to taste
- Cook pasta al dente according to packaging. Drain and set aside.
- As pasta cooks, heat olive oil in large skillet over medium-high heat. Once oil is hot, add garlic and sage, sautéing for about a minute. Add onion and cook, stirring occasionally, for about 5 minutes or until translucent.
- Next, add chicken broth, pumpkin puree, almond milk, salt and pepper, and stir to combine. Simmer for 5 minutes.
- Add parmesan cheese and ghee to pan, stirring until melted and combined. Add pasta to pan and stir to coat evenly. Remove from heat and serve with additional parmesan, salt and pepper, as desired.
Yield: 2 servings
566 calories per serving • Fat: 11.9g • Carbohydrates: 84.8g • Protein: 34.6g