Pumpkin & Sage Pasta

October 24, 2022

Here's a healthy harvest-time meal made with pumpkin, sage, parmesan, and pine nuts!  It's quick and easy and full of fall!





8 oz pasta

1/4 cup olive oil

2 teaspoons minced garlic

1 cup canned pumpkin

2 tablespoons milk

1 tablespoon white vinegar

3/4 cup vegetable broth

salt & pepper to taste

3-4 leaves fresh sage (or 1/2 teaspoon dried sage)

1/2 cup grated parmesan

2 cups spinach

1/4 cup pine nuts


  1. Cook the pasta according to package directions.
  2. Over medium heat, cook the olive oil and garlic in a saucepan for 2-3 minutes.
  3. Add in the pumpkin, milk, vinegar, broth, salt, and pepper.
  4. Whisk and let simmer for about 5 minutes.
  5. Add in the sage and parmesan.
  6. Let simmer and reduce for about 2-3 minutes.
  7. Remove from heat, then add in the spinach.
  8. Mix together, then add in the cooked pasta.
  9. Top with pine nuts, extra parmesan, and garnish with sage.

Meet The Chef

At nine years old, Ben Gaffney asked if he could work alongside his father, a chef, at Congress Rotisserie in New Haven. The elder Gaffney put the boy to work washing dishes for two years, in the hope that it would discourage his interest in the restaurant business.

But a calling is a calling. Ben Gaffney has spent his life since then pursuing the wonders of food, bringing Middlefield along for the ride as chef at Lyman Orchards since 2017.
get to know chef ben

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