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    Home » Recipes » Dinner » Pumpkin Sage Pasta

    Published: Nov 4, 2018 · Modified: Sep 24, 2019 by Alicia This post may contain affiliate links.

    Pumpkin Sage Pasta

    Jump to Recipe Print Recipe
    pumpkin pasta in a bowl
    pumpkin pasta in a white bowl

    There comes a moment during every week where you just don’t feel like cooking or grocery shopping. This moment calls for pasta. Glorious and comforting, pantry-ready pasta. And when your pantry is stocked with about 10 cans of pumpkin in preparation for Thanksgiving, this vegetarian pumpkin sage pasta is the answer!

    It cooks in less than 20 minutes give or take, depending on how fast your water boils and it tastes super creamy like a decadent mac and cheese, but without all the cheese and cream! Just a little touch of goat cheese gives a nice tang to this Pumpkin Sage Pasta.

    An Easy Pantry Dinner

    The day after I returned from Hawaii, I stared at my empty fridge for a good 10 minutes. What on earth does one make when they have zero desire to go to the grocery store? That’s when I remembered I had a few cans of pumpkin puree in my pantry, saved for the 1000’s of fall Pinterest recipes I was very excited to make. Yeah, anything with pumpkin in it gets me every time. I can’t help that I’m so basic!

    When I started the Heal Your Headache Migraine Diet, I always made it a point to keep certain things in stock at all times. Sunbutter, pasta, shallots, seeds, and some kind of fresh cheese. Everything except the cheese keeps for quite a while and is ready to go when you need it. This is the perfect fall meal when you don’t feel like cooking at all.

    See this post for a full list of my favorite migraine-friendly pantry staples.

    Creamy pumpkin pasta in a white bowl with a fork and a napkin

    The Best Pasta

    For this recipe you can use any kind of pasta you desire. I have a preference for little pumpkin shaped ones from Trader Joe's, but that's completely up to you. If you're gluten free, my recommendation for this pumpkin sage pasta is Olo Chickpea Pasta. Olo is much better than Banza since it doesn't contain pea protein (and I think it tastes better too!).

    two white bowls full of pumpkin pasta with sage leaves

    How to Make Pumpkin Sage Pasta

    This dish is truly so easy. It basically requires you to boil water, which is probably the hardest part. Once you get that going, you melt a little bit of butter in a pan and add some shallots and garlic till it's nice and fragrant.

    From there, you'll combine the pumpkin puree with a little bit of the leftover pasta water. The starchiness and flavor from the leftover pasta water will help make a thick and creamy sauce, which perfectly coats all the little pastas.

    Once that's all mixed, you melt in a tiny bit of cheese. My preference is for goat cheese, also known as chèvre, but cream cheese will work fine here in a pinch. You'll also add sage here too, which will give this a fall, woodsy flavor that compliments the goat cheese and pumpkin nicely.

    Top with a few toasted pepitas (pumpkin seeds) and some chives for a little bit of color. The pepitas offer a great texture and crunch to the gooey and delicious pumpkin sage pasta!

    Pumpkin pasta topped with pepitas and chives in a white bowl

    This pumpkin sage pasta is the perfect quick and easy dinner on a chilly fall night. Vegetarian, gluten free, and migraine diet heal your headache friendly. #pumpkin #pasta #fallrecipes #migrainesaferecipes

    I hope you'll give this recipe a try for fall, and let me know how it goes by tagging me or using the hashtag #thedizzycook. Also don't hesitate to leave a comment!

    This pumpkin sage pasta is the perfect quick and easy dinner on a chilly fall night. Vegetarian, gluten free, and migraine diet heal your headache friendly. #pumpkin #pasta #fallrecipes #migrainesaferecipes

    Pumpkin Sage Pasta

    This pumpkin sage pasta is easy to make with pantry ingredients! It's creamy without being too heavy, with great fall flavors from the sage, pumpkin, and goat cheese. The perfect weeknight gluten free and vegetarian meal. 
    5 from 5 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 2 people
    Calories: 571kcal
    Author: Alicia

    Ingredients

    • ½ lb pasta of choice *I used pumpkin shaped, but you can use gluten free or whatever your heart desires!
    • 2 tablespoon good butter
    • 1 garlic clove, peeled and chopped
    • 1 medium shallot, peeled and chopped
    • ½ 15oz can unflavored pumpkin puree
    • 1 oz unflavored cream cheese or goat cheese
    • 1 tablespoon fresh sage (or 1 teaspoon of dried), chopped
    • 2 tablespoon fresh chives, chopped
    • ¼ cup toasted pepitas (pumpkin seeds) *Toast in a pan over medium low heat, watching closely!
    • kosher salt and fresh pepper to taste

    Instructions

    • Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain the pasta, but save about a cup of the pasta water for later.
    • Meanwhile in a large pan, melt 2tbsp of butter over medium heat and add shallot and garlic. Cook till fragrant, about a minute or two. Add the pumpkin puree and stir to combine. Add a little bit of the pasta water about ¼ cup at a time until desired consistency is reached, the mixture should be thick enough to coat the pasta well. Whisk in 1oz of cheese and sage until creamy and thick. Then add the hot pasta and toss to coat. Add kosher salt and pepper to taste.
    • Top pasta with toasted pepitas and chives. Serve immediately.

    Notes

    • I favor goat cheese/chèvre with this, but cream cheese will work in a pinch.
    • Don't skip the pepitas, the texture and crunch is worth it!
    • Try subbing out the pumpkin for sweet potato or butternut squash puree to mix things up.

    Nutrition

    Calories: 571kcal
    Tried this Recipe? Tag me Today!Mention @thedizzycook or tag #thedizzycook!
    « 5 Day Migraine Safe Meal Plan
    Vegetarian Heal Your Headache Migraine Diet Tips »

    About Alicia

    Alicia is a vestibular migraine advocate and the bestselling author of The Dizzy Cook: Managing Migraine with More Than 90 Comforting Recipes and Lifestyle Tips. Her articles and recipes have been featured by Healthline, Parade, Migraine Again, the Vestibular Disorders Association, Good Morning Texas, and the American Migraine Foundation. Read More

    Reader Interactions

    Comments

    1. Anonymous says

      November 22, 2021 at 3:46 am

      5 stars
      We love it, a good and easy weekday evening meal. I tend to use butternut squash purée which I make in advance & freeze.

      Reply
      • Alicia says

        November 23, 2021 at 3:26 pm

        Thanks Anonymous!! Finally! A nice comment from Anonymous (usually they're not so nice)! 🙂

        Reply
    2. Emily says

      August 25, 2021 at 1:00 pm

      5 stars
      Always love a good pumpkin pasta recipe! Can’t wait to add this back into the rotation!

      Reply
    3. Vicki says

      October 18, 2019 at 1:25 pm

      Unfortunately, I am very sensitive to sage... any other suggestions for replacement? Thank You~

      Reply
      • Alicia says

        October 19, 2019 at 10:43 am

        Hey Vicki, I would use rosemary! I love rosemary and think it will still give you some of those fall flavors. Thyme might be good as well, although I'd use only about 1/4-1/2tsp dried if you're not using fresh.

        Reply
    4. Dana says

      November 13, 2018 at 1:30 pm

      5 stars
      This was so, so yummy. A perfect comfort food for this season and easy to make.

      Reply
    5. Casey says

      November 06, 2018 at 2:04 pm

      5 stars
      Freakin delicious

      Reply
    6. Molly says

      November 04, 2018 at 9:18 pm

      5 stars
      This recipe is deeeelicious! When it’s done it almost looks like Mac n cheese, but it tastes even better. I love that it incorporates pumpkin and has lots of flavor with the sage and shallots/garlic. Made it with Tinkyada gluten free elbow pasta and it worked great.

      Reply
      • Alicia says

        November 05, 2018 at 10:59 am

        Thanks for your review, Molly! I'm so glad you loved it. It's always the recipes I'm like "oh no this is too simple" that turn out to be the biggest hits haha.

        Reply

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    Meet the Cook! I’m Alicia and I was diagnosed with Chronic Vestibular Migraine in 2016, a diagnosis that changed my life. I’ve gone from bedridden to extremely active by following the Heal Your Headache Diet, incorporating key supplements, and making lifestyle changes. The Dizzy Cook is a collection of my simple recipes and tips for the migraine community, their friends, and family.

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    Meet the Cook! I’m Alicia and I was diagnosed with Chronic Vestibular Migraine in 2016, a diagnosis that changed my life. I’ve gone from bedridden to extremely active by following the Heal Your Headache Diet, incorporating key supplements, and making lifestyle changes. The Dizzy Cook is a collection of my simple recipes and tips for the migraine community, their friends, and family.

    About The Dizzy Cook

    Trending Recipes

    • Creamy Boursin Pasta
    • Mediterranean Baked Halibut
    • Air Fryer Flank Steak
    • No Tomato Chili (Texas-Style)
    • Crustless Chicken Pot Pie
    • Chicken Zucchini Poppers with Creamy Cilantro Sauce

    Get New Posts via Email

    Subscribe for new recipes, tips, and discounts.

    Brunch Recipes

    • Strawberry Cream Cheese Muffins
    • Gluten Free Blueberry Muffins
    • Warm Cinnamon Milk
    • Dairy Free Quiche with Leeks and Sausage
    • Easy Quiche Florentine
    • Air Fryer Hash Browns

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