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Silky pumpkin sauce with cashew cream paired with roasted sage and delicate notes of cinnamon, this Pumpkin Sage Pasta is a true testament to fall flavors. With a variety of warm spices and crispy asparagus, there’s no dish more perfect for this holiday season.

Pumpkin Sage Pasta With Roasted Asparagus

Silky pumpkin sauce with cashew cream paired with roasted sage and delicate notes of cinnamon, this Pumpkin Sage Pasta is a true testament to fall flavors. With a variety of warm spices and crispy asparagus, there’s no dish more perfect for this holiday season.

Course Dinner, Lunch, Main Course, Pasta
Cuisine American
Keyword pasta, pumpkin, sage
Custom Category Dinner, Lunch, Main Course, Pasta
Prep Time 10 minutes
Cook Time 40 minutes
Servings 6
Calories 437 kcal
Author Nidhi Bothra

Ingredients

Roasted Pumpkin:

  • 2 cups pumpkin , diced
  • 1 tbsp olive oil
  • pinch salt
  • pinch black pepper

Pasta:

  • 10 oz linguine
  • 3 tbsp olive oil
  • 4 cloves garlic , minced
  • 2 shallots (onions) , finely chopped
  • 10 sage leaves , finely chopped
  • 1/4 tsp turmeric powder
  • 1/2 cup cashews , soaked in warm water and grinder into a paste
  • 2 cups pasta water , as required
  • 1 cup parmesan cheese , grated
  • 3/4 tsp cayenne pepper
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg powder
  • salt  to taste

Asparagus:

  • 1 bunch asparagus , blanched and with 2 inches cut off the bottom
  • 1 tbsp olive oil
  • pinch salt
  • pinch black pepper
  • 1/4 cup walnuts
  • 3 tbsp cranberries
  • 1 tbsp lemon shavings
  • 1 tbsp lemon juice
  • 1 tbsp balsamic glaze
  • 1/2 tsp red chili flakes

Instructions

Pumpkin Pasta:

  1. Roast the pumpkins in a sheet tray for 20 minutes at 375°F (190°C). Make sure to toss it with olive oil, salt, and pepper first.

  2. In a large saucepan, add olive oil and sauté the garlic and shallots. Once browned, add in the sage and continue cooking until fragrant.
  3. Toss in the roasted pumpkins and use a fork to mash some of the pumpkins, while leaving some whole. Pour in the cashew paste and sauté for 5 minutes.
  4. Add in the reserved pasta water and parmesan cheese, stirring until it becomes a cohesive sauce.
  5. Sprinkle in the cayenne pepper, salt, turmeric, cinnamon, and nutmeg. Mix it together and add in the cooked pasta.
  6. Toss it all together and finish it off with lemon juice and zest. Your pasta is ready!

Roasted Asparagus:

  1. In a bowl, mix together the blanched asparagus, olive oil, salt, pepper and walnuts. Spread them evenly on a lined baking tray and bake for 20 minutes at 375°F (190°C).

  2. Once roasted, take them out and toss with cranberries, walnuts, red chili flakes, lemonshavings, lemon juce and balsamic glaze. Your asparagus are ready!

Recipe Video

Nutrition Facts
Pumpkin Sage Pasta With Roasted Asparagus
Amount Per Serving
Calories 437 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 5g31%
Cholesterol 10mg3%
Sodium 278mg12%
Potassium 538mg15%
Carbohydrates 30g10%
Fiber 5g21%
Sugar 6g7%
Protein 17g34%
Vitamin A 4142IU83%
Vitamin C 11mg13%
Calcium 248mg25%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.