This Pumpkin Sage Pasta will be your new favorite weeknight dinner after a long day at work! It’s a cozy, high-protein meal with 23g per serving, ready in under 30 minutes. What's special about this recipe is that it requires no chopping and it's made in 1 pot, meaning you won't have to wash a pile of dishes afterwards!
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📖 Recipe
Pumpkin Sage Pasta (No Chop)
This Pumpkin Sage Pasta will be your new favorite weeknight dinner after a long day at work! It’s a cozy, high-protein meal with 23g per serving, ready in under 30 minutes. What's special about this recipe is that it requires no chopping and it's made in 1 pot, meaning you won't have to wash a pile of dishes afterwards!
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Servings:
Ingredients
- 250 g pasta of choice gluten-free if needed
- 1 cup pumpkin puree
- 170 g silken tofu
- 2 garlic cloves
- 3-4 sage leaves
- ½ cup pasta water
- 1 teaspoon pumpkin pie spice add less for a milder flavor
- Salt and black pepper to taste
Step-by-step imagesScroll back to find detailed recipe photos!
Instructions
- Cook pasta according to packaging instructions, until al dente. Before draining reserve 1 cup of pasta water.
- To a blender, add all of the ingredients except the pasta. Start with ½ cup of pasta water and work your up if needed. Blend until smooth.
- Transfer the sauce to a pan and heat over medium-high heat. Let it simmer for 3-4 minutes to thicken, stirring often to prevent burning.
- When the sauce has thickened slightly, add the pasta and toss to coat. Add a splash of pasta water if needed to thin it out.
- Serve with fried sage leaves and burrata cheese on top (both optional).
Nutrition
Serving: 1serving | Calories: 569kcal | Carbohydrates: 107g | Protein: 23.4g | Fat: 4.8g | Saturated Fat: 0.8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0.7g | Sodium: 338.8mg | Potassium: 794.1mg | Fiber: 7.3g | Sugar: 9.5g | Vitamin C: 6.3mg | Calcium: 86.75mg | Iron: 3.75mg
Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.
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