Pumpkin Sage Pasta (No Chop)

Pumpkin sage pasta in a white Dutch oven topped with burrata cheese.

5 from 1 vote

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!

Servings:

Calories: 569kcal

Author: Petra

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

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