Pumpkin doesn't always have to come in the form of a sweet treat and Kristin O’Connor is here to prove it! Pull this pasta together in 15 minutes flat for the perfect fall dinner. It’s our latest favorite and we’re pretty sure you’ll love it too.
PUMPKIN SAGE PASTA
Ingredients
1 lb whole grain pasta (spelt, kamut, brown rice)
1 tbsp olive oil
2 shallots, finely diced
2 heaping fresh sage, finely chopped
1 16 oz container organic pumpkin puree (can sub 2 cups of fresh, roasted)
3/4 cup organic chicken or turkey broth
1/8 tsp ground allspice (or cloves)
1/2 cup grated parmesan cheese
Instructions
- Bring salted water to a boil. Add pasta and cook according to package instructions.
- While pasta boils, heat a saucepan over medium heat. Add olive oil, shallots and sage, cook, stirring regularly for 2-3 minutes.
- Once the shallots are translucent, add pumpkin puree, broth and allspice, stirring to combine. Let cook an additional 10 minutes.
- Drain pasta thoroughly and put back into the pot the pasta cooked in.
- Turn the heat off, add pumpkin sauce and stir in the parmesan cheese until thoroughly combined. Pour sauce over hot pasta and serve warm. Garnish with extra parmesan cheese if desired.
~Kristin O’Connor
Kristin is a published author and private chef focused on encouraging optimal wellness. The Kristin O’Connor brand of gluten-free, eco-friendly products is a true culmination of her passion for health and devotion to philanthropy, bearing a mantra as wholesome and pleasing as her food! For more inspiration, check out her website and Instagram.
We aim to provide you with the most honest and credible information possible. This article was reviewed for accuracy by The Honest Team and its internal technical experts.
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