25+ Delicious Sunday Low-Sodium Pasta Recipes for a Healthy Meal

Sundays are the perfect day to unwind, relax, and indulge in a delicious meal with family or friends. But what if you want to enjoy your favorite pasta dishes without the worry of excess sodium?

That’s where low-sodium pasta recipes come in! Whether you’re looking to reduce your sodium intake for health reasons or simply want a lighter meal, these 25+ Sunday low-sodium pasta recipes will keep your taste buds satisfied without compromising on flavor.

From zesty pasta salads to rich, creamy dishes, there’s something for every palate.

In this collection, you’ll find a variety of healthy and tasty recipes that are perfect for a nourishing and heart-healthy Sunday meal.

So, put down the salt shaker and get ready to savor some mouthwatering low-sodium pasta dishes that are as flavorful as they are nutritious!

25+ Delicious Sunday Low-Sodium Pasta Recipes for a Healthy Meal

With these 25+ Sunday low-sodium pasta recipes, you no longer have to choose between flavor and health.

Each dish offers a creative and delicious way to enjoy your favorite pasta without the high sodium content that often comes with traditional recipes.

Whether you’re craving something fresh and light, or rich and comforting, these recipes prove that eating low-sodium can be just as satisfying.

Perfect for a relaxing Sunday meal, these pasta recipes will help you take control of your dietary needs while still indulging in the flavors you love.

So, next Sunday, skip the heavy, sodium-packed dishes and give these healthy alternatives a try. You’ll enjoy a flavorful meal that’s as good for your body as it is for your taste buds.

Creamy Garlic and Spinach Pasta

This Creamy Garlic and Spinach Pasta combines the richness of a creamy sauce with the earthy flavor of spinach. Instead of relying on salt, garlic, fresh herbs, and a touch of lemon juice elevate the dish. It’s a perfect choice for a comforting, guilt-free Sunday dinner.

Ingredients:

• 12 oz whole wheat or gluten-free pasta
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 3 cups fresh spinach leaves
• 1 cup low-sodium vegetable broth
• 1/2 cup unsalted plain Greek yogurt
• 2 tbsp fresh lemon juice
• 1 tsp ground black pepper
• 1 tsp dried basil or fresh basil leaves, chopped

Instructions:

1. Cook the pasta according to the package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
3. Add spinach and cook until wilted. Pour in the low-sodium vegetable broth and let it simmer for 3 minutes.
4. Lower the heat and stir in Greek yogurt, lemon juice, pepper, and basil. Mix well until the sauce becomes creamy.
5. Add the cooked pasta to the skillet and toss to coat. Serve immediately, garnished with fresh basil if desired.

This dish showcases how creamy pasta can still be light and low in sodium. The natural flavors of garlic and spinach come through beautifully, and the tangy Greek yogurt adds a creamy texture without the need for heavy cream or cheese. Pair it with a simple salad for a well-rounded Sunday meal!

Mediterranean Chickpea Pasta Salad

Mediterranean Chickpea Pasta Salad is a vibrant, flavorful option for a Sunday meal or side dish. Packed with vegetables, chickpeas, and a homemade salt-free dressing, this pasta dish is as colorful as it is nutritious.

Ingredients:

• 8 oz chickpea pasta (or whole wheat pasta)
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 cup red onion, thinly sliced
• 1/4 cup Kalamata olives (optional for low sodium)
• 1/4 cup crumbled feta cheese (optional for low sodium)
• 2 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp black pepper

Instructions:

1. Cook the pasta according to the package instructions. Drain and rinse with cold water.
2. In a large bowl, combine the cooked pasta, tomatoes, cucumber, red onion, and olives.
3. In a small bowl, whisk together olive oil, red wine vinegar, oregano, garlic powder, and black pepper to create the dressing.
4. Pour the dressing over the pasta salad and toss to coat. If using feta, sprinkle it on top before serving.

This Mediterranean-inspired pasta salad is a delightful combination of crunchy vegetables and tender pasta, perfect for a leisurely Sunday lunch. By using chickpea pasta, you boost the protein content and keep the sodium levels in check. It’s a crowd-pleaser that will brighten up any meal!

Roasted Red Pepper and Zucchini Pasta

Roasted Red Pepper and Zucchini Pasta brings together the smoky sweetness of roasted red peppers and the mild taste of zucchini in a low-sodium tomato-based sauce. This recipe is proof that simple, fresh ingredients can create bold and delicious flavors.

Ingredients:

• 12 oz whole wheat or lentil pasta
• 2 large red bell peppers
• 1 zucchini, thinly sliced
• 2 tbsp olive oil
• 1 garlic clove, minced
• 1 cup no-salt-added tomato puree
• 1/2 tsp smoked paprika
• 1 tsp dried Italian seasoning
• 1/4 tsp red pepper flakes (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skin is charred.
2. Once cool, peel the skin off the peppers, remove the seeds, and blend them into a smooth puree.
3. In a skillet, heat olive oil and sauté the garlic and zucchini until the zucchini softens. Add the tomato puree and roasted red pepper puree.
4. Stir in smoked paprika, Italian seasoning, and red pepper flakes if desired. Let the sauce simmer for 10 minutes.
5. Cook the pasta according to the package directions, drain, and mix with the sauce. Garnish with fresh parsley before serving.

This Roasted Red Pepper and Zucchini Pasta is a treat for the senses with its smoky, sweet, and slightly spicy flavors. The roasted red peppers are the star, offering a unique depth of flavor without the need for added salt. It’s a wholesome and satisfying dish, perfect for Sunday family dinners.

Lemon and Herb Chicken Pasta

This Lemon and Herb Chicken Pasta is a refreshing and light option for a Sunday dinner. The zesty lemon pairs perfectly with tender chicken and a medley of fresh herbs, creating a flavorful sauce without the need for salt. It’s a great dish for those who want to enjoy a lean protein and vibrant pasta dish.

Ingredients:

• 12 oz whole wheat pasta
• 2 chicken breasts, boneless and skinless
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 lemon, zested and juiced
• 1/4 cup fresh parsley, chopped
• 1/4 cup grated Parmesan (optional)
• 1 tsp black pepper

Instructions:

1. Cook the pasta according to the package instructions. Drain and set aside.
2. Season the chicken breasts with garlic powder, oregano, thyme, and black pepper.
3. Heat olive oil in a skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes per side, or until cooked through. Remove from the skillet and slice thinly.
4. In the same skillet, add lemon zest, lemon juice, and a tablespoon of water, scraping up any browned bits. Stir to combine.
5. Toss the cooked pasta in the skillet with the lemon mixture, then add the sliced chicken. Garnish with fresh parsley and Parmesan if using. Serve immediately.

This Lemon and Herb Chicken Pasta is light yet satisfying, offering a tangy, herb-infused sauce that enhances the natural flavors of the chicken and pasta. The fresh herbs and lemon juice replace the need for excess salt, making this dish a healthy option for any occasion. It’s a perfect choice for a sunny Sunday meal!

Butternut Squash and Sage Pasta

Butternut Squash and Sage Pasta is a deliciously creamy dish that’s perfect for fall or winter Sundays. Roasted butternut squash brings a natural sweetness to the dish, while fresh sage adds an earthy depth of flavor. This low-sodium pasta is satisfying and nourishing with a creamy, dairy-free twist.

Ingredients:

• 12 oz whole wheat or gluten-free pasta
• 2 cups butternut squash, peeled and cubed
• 2 tbsp olive oil
• 1/2 tsp ground nutmeg
• 1/2 tsp black pepper
• 1/2 cup low-sodium vegetable broth
• 2 tbsp fresh sage, chopped
• 1/4 cup unsweetened almond milk (or any dairy-free milk)
• 1/4 cup roasted pumpkin seeds for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet and drizzle with olive oil. Roast for 25-30 minutes, or until tender and lightly browned.
2. In a large skillet, heat olive oil over medium heat and add the roasted butternut squash, nutmeg, and black pepper. Stir to combine.
3. Pour in the vegetable broth and almond milk, and mash the squash slightly to create a creamy sauce. Simmer for 5-7 minutes to let the flavors meld.
4. Cook the pasta according to the package instructions, drain, and add to the skillet. Toss to combine and coat the pasta in the creamy sauce.
5. Stir in the fresh sage and garnish with roasted pumpkin seeds before serving.

This Butternut Squash and Sage Pasta is a cozy, comforting dish that’s perfect for cooler Sundays. The natural sweetness of the roasted squash pairs beautifully with the earthy sage, creating a rich, flavorful sauce. With its creamy texture and heartwarming taste, this low-sodium dish is a deliciously satisfying alternative to traditional pasta dishes.

Tomato and Basil Pesto Pasta

Tomato and Basil Pesto Pasta is a fresh, vibrant dish that’s perfect for a Sunday dinner. Made with sun-dried tomatoes, fresh basil, and a blend of olive oil, this pesto sauce is full of flavor but free from added salt. It’s a great way to enjoy a burst of Mediterranean flavors with a healthy twist.

Ingredients:

• 12 oz whole wheat pasta
• 1/2 cup sun-dried tomatoes (packed in oil, drained)
• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan (optional)

Instructions:

1. Cook the pasta according to the package instructions. Drain and set aside.
2. In a food processor, combine sun-dried tomatoes, basil, pine nuts, olive oil, lemon juice, and black pepper. Blend until smooth and creamy.
3. Toss the cooked pasta with the tomato-basil pesto, ensuring the pasta is evenly coated.
4. If desired, sprinkle with grated Parmesan cheese before serving.

This Tomato and Basil Pesto Pasta offers a fresh and vibrant twist on a traditional pasta dish. The combination of sun-dried tomatoes and fresh basil creates a rich, aromatic pesto that’s packed with flavor, and the addition of pine nuts gives it a pleasant texture. It’s a delightful and healthy way to enjoy pasta on a lazy Sunday afternoon without compromising on taste!

Vegetable Primavera Pasta

This Vegetable Primavera Pasta is a light and refreshing dish, loaded with colorful vegetables like bell peppers, zucchini, and cherry tomatoes. The vegetables are lightly sautéed to retain their crunch and natural flavors, making this a perfect low-sodium option for a Sunday lunch or dinner. The lemon and garlic dressing adds an extra kick of flavor while keeping sodium at bay.

Ingredients:

• 12 oz whole wheat or gluten-free pasta
• 1 cup cherry tomatoes, halved
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1/2 cup broccoli florets
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1/2 tsp black pepper
• 1 tbsp fresh lemon juice
• 1/4 cup fresh basil, chopped

Instructions:

1. Cook the pasta according to the package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the garlic and sauté for about 1 minute until fragrant.
3. Add the bell pepper, zucchini, and broccoli to the skillet, cooking for about 5-7 minutes, or until the vegetables are tender but still crisp.
4. Stir in the cherry tomatoes and cook for an additional 2-3 minutes.
5. Add the cooked pasta to the skillet with the vegetables and toss to combine.
6. Add the lemon juice, black pepper, and fresh basil, and toss again. Serve immediately.

This Vegetable Primavera Pasta is a fantastic way to enjoy a medley of seasonal vegetables and whole grains. The freshness of the vegetables paired with the light lemon dressing makes it a vibrant and healthy meal, perfect for a Sunday gathering. You can also add protein, such as grilled chicken or chickpeas, to make it a more filling option without adding any extra sodium.

Roasted Tomato and Basil Pasta

A classic combination of roasted tomatoes and fresh basil, this Roasted Tomato and Basil Pasta is a simple and flavorful dish that brings out the sweetness of the tomatoes. Roasting enhances their natural flavors and helps create a rich, low-sodium sauce that’s full of depth. A drizzle of olive oil and fresh basil bring it all together for a perfect Sunday dinner.

Ingredients:

• 12 oz pasta of your choice
• 4 cups cherry tomatoes, halved
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1/4 cup fresh basil leaves, chopped
• 1 tsp dried oregano
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Arrange the halved tomatoes on a baking sheet and drizzle with 1 tablespoon of olive oil. Roast for 20-25 minutes, until softened and slightly charred.
2. While the tomatoes are roasting, cook the pasta according to the package directions. Drain and set aside.
3. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
4. Add the roasted tomatoes to the skillet, along with the basil, oregano, and black pepper. Stir well to combine.
5. Toss the cooked pasta into the skillet and mix to coat the pasta in the sauce. If desired, sprinkle with Parmesan cheese before serving.

Roasted Tomato and Basil Pasta is a simple yet flavorful dish that emphasizes the natural sweetness of tomatoes. Roasting the tomatoes intensifies their flavor, making it a rich and satisfying sauce without needing any extra salt. It’s an ideal dish for a cozy Sunday night when you want a meal that’s fresh, light, and full of flavor.

Pesto Zucchini Noodles with Shrimp

For a lighter, low-sodium alternative to traditional pasta, Pesto Zucchini Noodles with Shrimp is a refreshing and healthy option. Zucchini noodles, or “zoodles,” are paired with a vibrant homemade pesto made from fresh basil, garlic, and olive oil. The addition of shrimp provides a boost of protein without the added sodium of store-bought pesto or processed ingredients.

Ingredients:

• 4 medium zucchini, spiralized into noodles
• 12 oz shrimp, peeled and deveined
• 1/2 cup fresh basil leaves
• 2 tbsp olive oil, divided
• 1 garlic clove
• 1/4 cup pine nuts (or walnuts)
• 1 tbsp lemon juice
• 1/4 tsp black pepper
• 1/4 cup Parmesan cheese (optional)

Instructions:

1. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and cooked through. Remove from heat and set aside.
2. In a food processor, combine the basil, garlic, pine nuts, lemon juice, black pepper, and 1 tablespoon of olive oil. Blend until smooth. If needed, add a bit of water to achieve your desired pesto consistency.
3. In the same skillet, add the zucchini noodles and sauté for 2-3 minutes, just until they begin to soften.
4. Toss the zoodles with the pesto, adding the cooked shrimp on top. Serve immediately, garnished with Parmesan cheese if desired.

This Pesto Zucchini Noodles with Shrimp dish is a healthy and satisfying low-sodium option that highlights the bright flavors of fresh basil pesto and the delicate taste of shrimp. Zucchini noodles are a great way to enjoy a pasta-like dish without the carbs, and the homemade pesto ensures you’re keeping sodium levels low while still enjoying a flavorful meal. Perfect for a light Sunday dinner!

Garlic and Spinach Pasta with Sunflower Seeds

This Garlic and Spinach Pasta with Sunflower Seeds is a quick and nutritious dish that’s full of flavor yet low in sodium. The garlic and spinach provide a hearty base, while the sunflower seeds add a delightful crunch. Perfect for those looking for a simple yet satisfying meal, this pasta is a great choice for a busy Sunday.

Ingredients:

• 12 oz whole wheat pasta
• 4 cups fresh spinach, chopped
• 4 garlic cloves, minced
• 2 tbsp olive oil
• 1/4 tsp black pepper
• 1/4 cup sunflower seeds
• 1 tbsp lemon juice
• 1/4 cup grated Parmesan (optional)

Instructions:

1. Cook the pasta according to the package instructions. Drain, reserving some of the pasta water.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes, until fragrant.
3. Add the chopped spinach to the skillet and cook for 3-4 minutes, until wilted.
4. Toss the cooked pasta into the skillet with the spinach and garlic, adding some reserved pasta water if needed to help coat the pasta.
5. Stir in the sunflower seeds, lemon juice, and black pepper. Toss everything together until well combined.
6. If desired, sprinkle with Parmesan before serving.

This Garlic and Spinach Pasta with Sunflower Seeds offers a balanced combination of flavors and textures. The garlic and spinach provide a savory and healthy base, while the sunflower seeds add an unexpected crunch. This dish is quick, light, and satisfying, making it an excellent low-sodium option for a Sunday meal.

Eggplant and Mushroom Baked Pasta

Eggplant and Mushroom Baked Pasta is a hearty, comforting dish perfect for those cool Sunday evenings. The combination of roasted eggplant and sautéed mushrooms creates a savory, umami-rich sauce that will satisfy your pasta cravings without the high sodium content of traditional pasta dishes. The baked finish ensures a crispy, flavorful top that is irresistible.

Ingredients:

• 12 oz penne pasta
• 1 medium eggplant, diced
• 1 cup mushrooms, sliced
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 cup low-sodium tomato sauce
• 1 tsp dried oregano
• 1/4 tsp black pepper
• 1/4 cup shredded mozzarella cheese (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the pasta according to the package instructions, drain, and set aside.
3. Heat the olive oil in a large skillet over medium heat. Add the diced eggplant and sauté for 5-7 minutes, until soft. Add the garlic and mushrooms, cooking for another 5 minutes until the mushrooms are tender.
4. Stir in the tomato sauce, oregano, and black pepper. Simmer for 10 minutes to allow the flavors to meld.
5. Combine the cooked pasta with the sauce mixture and stir to combine. Transfer to a baking dish and top with shredded mozzarella cheese if desired.
6. Bake for 20 minutes, until the cheese is melted and bubbly. Serve hot.

This Eggplant and Mushroom Baked Pasta is a comforting, savory dish that’s perfect for a cozy Sunday dinner. Roasting the eggplant and sautéing the mushrooms brings out their rich, umami flavors, creating a sauce that’s deep in taste yet low in sodium. The baked mozzarella topping adds a delicious finish, making this a perfect low-sodium alternative to traditional baked pasta dishes.

Pasta with Roasted Red Pepper Sauce

Pasta with Roasted Red Pepper Sauce is a vibrant and flavorful dish that’s as delicious as it is healthy. The roasted red peppers create a naturally sweet and smoky sauce that pairs beautifully with any type of pasta. This dish is a great option for a flavorful, low-sodium pasta dinner that will have everyone asking for seconds.

Ingredients:

• 12 oz whole wheat pasta
• 2 large red bell peppers, roasted and peeled
• 1/4 cup olive oil
• 2 garlic cloves, minced
• 1/2 cup unsweetened almond milk (or any dairy-free milk)
• 1 tsp dried basil
• 1/4 tsp black pepper
• 1/4 cup fresh basil, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Roast the bell peppers on a baking sheet for 20-25 minutes, turning halfway through, until the skin is charred. Let cool, peel off the skins, and remove the seeds.
2. In a blender or food processor, combine the roasted red peppers, olive oil, garlic, almond milk, basil, and black pepper. Blend until smooth.
3. Cook the pasta according to the package instructions, then drain and set aside.
4. Pour the roasted red pepper sauce into a skillet and warm it over medium heat for 5-7 minutes.
5. Add the cooked pasta to the skillet and toss to coat the pasta in the sauce.
6. Garnish with fresh basil before serving.

Pasta with Roasted Red Pepper Sauce is a sweet and smoky dish that’s rich in flavor but light in sodium. The roasted red peppers provide a naturally sweet base for the sauce, and the creamy almond milk creates a smooth texture without the need for added salt. This dish is perfect for a healthy, low-sodium pasta meal that still feels indulgent.

Lemon and Herb Orzo Pasta Salad

Lemon and Herb Orzo Pasta Salad is a refreshing, light dish perfect for a Sunday lunch or dinner. With a zesty lemon dressing and a mix of fresh herbs, this pasta salad offers a burst of flavor without any added salt. It’s loaded with seasonal vegetables like cucumber and cherry tomatoes, making it both a healthy and satisfying choice. This pasta salad can be served warm or cold, making it a versatile option for any occasion.

Ingredients:

• 12 oz orzo pasta
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp dried oregano
• 1/4 tsp black pepper
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped

Instructions:

1. Cook the orzo pasta according to the package instructions. Drain and set aside to cool slightly.
2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, oregano, and black pepper to make the dressing.
3. In a large bowl, combine the cooked orzo, cucumber, cherry tomatoes, and red onion.
4. Pour the dressing over the pasta mixture and toss gently to combine.
5. Stir in the fresh parsley and mint just before serving. Serve chilled or at room temperature.

This Lemon and Herb Orzo Pasta Salad is a vibrant and refreshing dish perfect for a light Sunday meal. The lemon dressing enhances the flavors of the fresh herbs and vegetables without needing any extra sodium. It’s a great option for a picnic, meal prep, or as a side dish to complement a main course. This easy-to-make recipe is healthy, full of flavor, and perfect for warm weather or as a refreshing break from heavier dishes.

Spaghetti Aglio e Olio (Garlic and Olive Oil Pasta)

Spaghetti Aglio e Olio is a simple and classic Italian dish that is naturally low in sodium but still bursting with flavor. With just garlic, olive oil, red pepper flakes, and fresh parsley, this pasta dish is a celebration of minimal ingredients done right. It’s quick to prepare and makes for a perfect Sunday evening dinner when you’re craving something easy yet satisfying.

Ingredients:

• 12 oz spaghetti (whole wheat or gluten-free)
• 4 garlic cloves, thinly sliced
• 1/4 cup olive oil
• 1/2 tsp red pepper flakes
• 1/4 tsp black pepper
• 1/4 cup fresh parsley, chopped
• 1 tbsp lemon zest (optional)

Instructions:

1. Cook the spaghetti according to the package directions, then drain, reserving some pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic slices and sauté for 2-3 minutes, being careful not to burn the garlic.
3. Add the red pepper flakes and black pepper, stirring to combine.
4. Toss the cooked pasta into the skillet, adding a little reserved pasta water to help coat the spaghetti in the garlic oil.
5. Stir in the fresh parsley and lemon zest, if using. Toss to combine and serve immediately.

Spaghetti Aglio e Olio is the epitome of a simple yet flavorful low-sodium pasta dish. The garlic and olive oil provide all the richness you need, and the addition of red pepper flakes adds a hint of spice. With fresh parsley and lemon zest, this dish is both comforting and light, making it an ideal choice for a stress-free Sunday meal. You can customize it further by adding grilled chicken or vegetables for extra flavor.

Butternut Squash and Sage Pasta

Butternut Squash and Sage Pasta is a warm, comforting dish perfect for the fall or winter months, though it’s great year-round. The natural sweetness of roasted butternut squash pairs wonderfully with the earthy flavor of sage, creating a rich and satisfying sauce. This low-sodium pasta is creamy without the need for heavy cream, making it a healthier alternative that doesn’t sacrifice taste.

Ingredients:

• 12 oz fettuccine or pasta of choice
• 2 cups butternut squash, peeled and cubed
• 1 tbsp olive oil
• 1/4 tsp black pepper
• 1/2 cup low-sodium vegetable broth
• 1/4 cup fresh sage leaves, chopped
• 1/4 cup grated Parmesan (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil and black pepper, then spread them out on a baking sheet. Roast for 20-25 minutes until tender and slightly caramelized.
2. Cook the pasta according to the package instructions, then drain and set aside.
3. In a small skillet, heat a little olive oil and add the fresh sage leaves. Sauté for 1-2 minutes until fragrant and slightly crispy. Set aside.
4. In a food processor or blender, combine the roasted butternut squash and vegetable broth. Blend until smooth to create a creamy sauce.
5. Toss the pasta with the butternut squash sauce, then top with sautéed sage and optional grated Parmesan. Serve immediately.

Butternut Squash and Sage Pasta is a wonderfully comforting dish with the perfect balance of savory and sweet flavors. The roasted squash creates a creamy sauce that envelops the pasta, while the crispy sage adds an aromatic finish. This dish is a great alternative to heavier cream-based pasta dishes and is ideal for a cozy Sunday dinner. It’s a healthy, low-sodium option that will leave you feeling satisfied without any of the guilt.

Note: More recipes are coming soon!