Creamy pumpkin pasta with sage

Based on 68 ratings
Sponsored
Theresa Kellner

Theresa Kellner

thewaitress.de

“This creamy pumpkin pasta with crispy sage is a delicious and colorful kick-off for fall! The dish is wonderfully easy and combines the outstanding flavors of sage and pumpkin – you really can’t resist this piece of pasta artwork!”

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
600 g Hokkaido pumpkin
2 tbsp pumpkin seeds
onion
1 clove garlic
20 g sage
2 tbsp coconut oil
½ tsp Italian herbs (dried)
150 ml water
500 g spaghetti
100 ml almond drink
1 tbsp cashew purée
lemon (juice)
salt
pepper
Parmesan cheese, for garnish
Metric
Imperial

Utensils

  • cutting board
  • knife
  • large frying pan
  • small pot
  • wooden spatula
  • hand blender

Nutrition per serving

Cal
590
Protein
22g
Fat
10g
Carb
101g

Step 1/8

Wash pumpkin, halve, and scrape out seeds with a spoon. Cut pumpkin into slices and then into large cubes.
  • 600 Hokkaido pumpkin
  • cutting board
  • knife

Wash pumpkin, halve, and scrape out seeds with a spoon. Cut pumpkin into slices and then into large cubes.

Step 2/8

In a large grease-free frying pan, roast the pumpkin seeds over medium heat for approx. 1 – 2 min. until fragrant. Remove from heat and set aside.
  • 2 tbsp pumpkin seeds
  • large frying pan

In a large grease-free frying pan, roast the pumpkin seeds over medium heat for approx. 1 – 2 min. until fragrant. Remove from heat and set aside.

Step 3/8

Peel and mince the onion and garlic clove. Wash sage and pluck leaves from stems. In a small pot, sauté sage leaves in coconut oil over medium heat for approx. 1 – 2 min. until crispy. Transfer to a paper towel-lined plate to dry. Then sauté onion in same pan for approx. 2 min. until translucent.
  • 1 onion
  • 1 clove garlic
  • 20 sage
  • 2 tbsp coconut oil
  • small pot

Peel and mince the onion and garlic clove. Wash sage and pluck leaves from stems. In a small pot, sauté sage leaves in coconut oil over medium heat for approx. 1 – 2 min. until crispy. Transfer to a paper towel-lined plate to dry. Then sauté onion in same pan for approx. 2 min. until translucent.

Step 4/8

Add cubed pumpkin to pot and cook for another 3 – 4 min., stirring occasionally.
  • wooden spatula

Add cubed pumpkin to pot and cook for another 3 – 4 min., stirring occasionally.

Step 5/8

Reduce heat to medium, add garlic and dried herbs, and sauté for approx. 1 – 2 min. Deglaze with water, cover pot, and cook for approx. 5 – 7 min. until pumpkin is soft. Meanwhile, bring a large pot full of water to boil; add salt. Add pasta and cook until al dente, according to package instructions. When pumpkin is finished cooking, add almond drink and cashew purée to pot. Stir thoroughly and cook for another. 1 – 2 min.
  • ½ tsp Italian herbs
  • 150 ml water
  • 500 spaghetti
  • 100 ml almond drink
  • 1 tbsp cashew purée
  • salt

Reduce heat to medium, add garlic and dried herbs, and sauté for approx. 1 – 2 min. Deglaze with water, cover pot, and cook for approx. 5 – 7 min. until pumpkin is soft. Meanwhile, bring a large pot full of water to boil; add salt. Add pasta and cook until al dente, according to package instructions. When pumpkin is finished cooking, add almond drink and cashew purée to pot. Stir thoroughly and cook for another. 1 – 2 min.

Step 6/8

Remove pot from heat and purée pumpkin with a hand blender until smooth. Season with lemon juice and salt and pepper, to taste.
  • 1 lemon (juice)
  • salt
  • pepper
  • hand blender

Remove pot from heat and purée pumpkin with a hand blender until smooth. Season with lemon juice and salt and pepper, to taste.

Step 7/8

Combine pasta and pumpkin purée and mix thoroughly.

Combine pasta and pumpkin purée and mix thoroughly.

Step 8/8

Transfer to a bowl for serving; garnish with sage leaves, pumpkin seeds, and freshly grated Parmesan cheese. Enjoy!
  • Parmesan cheese, for garnish

Transfer to a bowl for serving; garnish with sage leaves, pumpkin seeds, and freshly grated Parmesan cheese. Enjoy!