Pumpkin & Sage Pasta

Name: Pumpkin & Sage Pasta
Prep time: 45

4.4

4.4 out of 5 stars (based on 11 reviews)

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 time,...

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

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society