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Pumpkin Spinach Pasta
This healthy pumpkin spinach pasta recipe uses sage & parmesan cheese, & is super creamy. The pumpkin sauce works for any noodle, too!
Cook Time
20
minutes
mins
Total Time
20
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
4
servings
Calories:
592
kcal
Author:
Megan Byrd, RD
Cost:
$6.39 or $1.60 per serving
Ingredients
16
oz
whole wheat linguine noodles
(or other dry noodle)
1
tbsp
avocado oil
4
cloves
garlic
minced
½
cup
yellow onion
diced
2
cups
milk of choice
15
oz
canned pumpkin
(not pumpkin pie mix)
½
cup
plain Greek yogurt
10
oz
frozen spinach
2
tsp
dry oregano
2
tsp
fresh thyme
1
tsp
dry sage
2
tsp
cinnamon
¼
tsp
nutmeg
½
cup
parmesan cheese
grated
salt to taste
(optional)
Instructions
In a large pot, cook noodles according to package directions and set aside. Reserve 1 cup starchy water.
Meanwhile, heat oil on medium heat in a large sauce pan. Add onion and sauté 1 minute. Add garlic and sauté 1 minute more.
Add milk, pumpkin, Greek yogurt, and seasonings to the pan. Bring to a simmer, and stir until well combined.
Add the frozen spinach and allow to thaw, breaking it up as you go.
Stir in parmesan cheese, and allow to simmer until cheese is melted and sauce is smooth.
Thin sauce with reserved pasta water if it's too thick. Toss the sauce with noodles and serve!
Video
Nutrition
Calories:
592
kcal