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Mason Carter

Healthy Pumpkin Spinach Pasta

This healthy pumpkin spinach pasta recipe uses sage & parmesan cheese, & is super creamy. The pumpkin sauce works for any noodle, too!
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. In a large pot, cook noodles according to package directions and set aside. Reserve 1 cup starchy water.
  2. Meanwhile, heat oil on medium heat in a large sauce pan. Add onion and sauté 1 minute. Add garlic and sauté 1 minute more.
  3. Add milk, pumpkin, Greek yogurt, and seasonings to the pan. Bring to a simmer, and stir until well combined.
  4. Add the frozen spinach and allow to thaw, breaking it up as you go.
  5. Stir in parmesan cheese, and allow to simmer until cheese is melted and sauce is smooth.
  6. Thin sauce with reserved pasta water if it's too thick. Toss the sauce with noodles and serve!

Notes

Nutrition
Calories: 592kcal