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–+ servings
linguine on a plate with a fork

Pumpkin Sage Pasta Sauce

A creamy pumpkin sage pasta sauce made with milk and Greek yogurt instead of heavy cream, finished with Parmesan and fresh sage.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

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Course: Lunch, Main Course, Sauce
Cuisine: American Italian, Italian-American
Keyword: Pumpkin Sage Pasta Sauce, quick, vegetarian
Servings: 6 servings
Calories: 124kcal
Author: Anne Lawton

Pumpkin Sage Pasta Sauce

Equipment

Scale this Recipe 6 servings

Ingredients

  • 1 tablespoon unsalted butter
  • 2 cloves garlic, chopped
  • 1 tablespoon all-purpose flour
  • 3/4 cup whole milk
  • 1 cup pumpkin puree (100% pumpkin)
  • 1/2 cup plain Greek yogurt
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon fresh sage, chopped
  • 1/2 teaspoon nutmeg
  • Salt only if needed
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Instructions

  • Chop the garlic and sage, and grate the Parmesan.
  • Melt the butter in a saucepan over medium heat. Add the garlic and cook for 1 to 2 minutes, until soft. Whisk in the flour until it forms a paste.
  • Slowly pour in the milk, whisking constantly, until the sauce thickens.
  • Stir in the pumpkin puree until smooth.
  • Turn the heat to low and stir in the Greek yogurt. Don't let the sauce boil after adding the yogurt.
  • Stir in the Parmesan, sage, and nutmeg. Taste, and add salt only if it needs it. Thin with pasta water or milk if the sauce is too thick.

Notes

Nutrition is for the sauce only, not the pasta.
Pick the pasta, protein, and vegetables for this sauce with my Pasta Dinner Builder.

Nutrition

Serving: 4ounces sauce | Calories: 124kcal | Carbohydrates: 6g | Protein: 9g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 230mg | Potassium: 137mg | Fiber: 1g | Sugar: 2g | Vitamin A: 6574IU | Vitamin C: 2mg | Calcium: 208mg | Iron: 1mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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