Now that it feels like Fall outside, I’m up for making anything and everything pumpkin-flavored. This quick and healthy pasta dish is a great go-to Fall weeknight dinner. Bursting with pumpkin, sage, and mushroom flavor, the only real labor involved is chopping some veggies. What’s better than that on a busy weeknight?!
Pumpkin Sage Pasta
- 1 lb gluten-free pasta (regular pasta can be subbed)
- cooking spray
- 1 large white onion, thinly sliced
- 3-4 cloves garlic, minced
- 1 lb sliced mushrooms (portabello)
- 2 cups spinach, chopped
- 1.5 cups unsweetened almond milk
- 2 tbsp sage, chopped
- 2 tbsp tapioca starch (cornstarch can be subbed)
- 2 tbsp water
- 1 tsp kosher salt
- 3/4 cup pumpkin puree
- freshly ground pepper
- Cook pasta according to package directions.
- While pasta is cooking, heat a large nonstick skillet coated with cooking spray to medium-high heat. Add onions, garlic, and mushrooms. Sautee for five minutes.
- Add spinach to mushroom mixture. Cover and cook until spinach is wilted, stirring occasionally, about 3 minutes. Turn heat to low.
- Heat almond milk and sage in a small saucepan over medium-high heat until boiling.
- Turn heat to medium-low. Combine tapioca starch and water in a small bowl, whisking with a fork until mixture is clump-free. Add mixture to milk and sage. Cook for 3-5 minutes until thick.
- Add in salt and pumpkin puree, stirring with a whisk. Remove from heat.
- Add milk mixture to mushroom mixture, stirring to combine. Toss in cooked pasta. Season with freshly ground pepper.
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