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Pumpkin & Sage Pasta

Name: Pumpkin & Sage Pasta
Prep time: 45

(7 votes, average: 4.00 out of 5)

45 min prep

4 servings

Carrot Icon for Number of Ingredients Size

9 ingredients

For me, one of the best things about working in fashion was the travel. The first time I tasted pumpkin and sage together was in the Reggio Emilia area of Italy, which at the...

1 small 2 pound sugar pumpkin or kabocha squash
2 tablespoons extra virgin olive oil, plus extra for drizzling
Sea salt and freshly ground black pepper, to taste
2 small garlic cloves, minced
½ teaspoon red pepper flakes (optional)
1 tablespoon thinly sliced fresh sage
8 ounces whole wheat spaghetti or linguini
¾ cup fresh ricotta
Parmesan cheese

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Nutrition Facts

Calories

377 cals

Fat

14 g

Saturated Fat

5 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

7 g

Carbohydrates

54 g

Sugar

3 g

Fiber

2 g

Protein

15 g

Sodium

529 mg

Directions

Preheat the oven to 400 degrees.
Cut the pumpkin into quarters and remove seeds. Drizzle with a little olive oil, salt, and pepper. Line on a baking sheet lined with parchment paper and bake until soft about 40-50 minutes, flipping halfway through.
Let cool slightly and scoop out the flesh. Discard the skins.
Boil salted water for the pasta. Cook pasta until al dente. Drain.
Meanwhile, heat 2 tablespoons of oil in a skillet over medium heat. Once the oil is hot add the garlic, red pepper flakes, sage, and a pinch of salt. Cook stirring occasionally until the garlic is golden, about 3-5 minutes. Add the pumpkin, mashing and stirring until heated through.
Divide the pasta among serving plates, then top with the pumpkin sauce and a spoonful of ricotta and freshly grated Parmesan.

Chef Tips

Kabocha is the nearest in taste to the Italian pumpkins. It has a wonderful nutty taste and an almost floury texture when cooked.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.