Description

Savor the irresistible flavors of creamy pumpkin pasta with sage a perfect fall dish that brings bliss to your table Embrace autumns essence today

Ingredients

Scale

8 oz. (250 g) pasta (fettuccine or penne)

1 cup pumpkin puree

½ cup heavy cream

2 tablespoons olive oil

2–3 tablespoons fresh sage, chopped

1 teaspoon garlic, minced

Salt and pepper to taste

¼ cup grated Parmesan cheese (optional)

Red pepper flakes (optional)

Sautéed mushrooms (optional)

Spinach or kale (optional)

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Instructions

Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the rest.

Prepare the Sauce: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.

Add Sage: Stir in the chopped sage and sauté for another minute to release its flavors.

Create the Creamy Base: Lower the heat and mix in the pumpkin puree, followed by the heavy cream. Stir until well combined.

Season: Add salt and pepper to taste, adjusting as needed. If the sauce is too thick, add reserved pasta water until you reach your desired consistency.

Toss the Pasta: Add the drained pasta directly into the sauce. Toss to coat each piece evenly.

Serve: Plate the pasta, garnish with fried sage leaves, walnuts, or extra Parmesan if desired, and serve warm.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Cuisine: Italian

Nutrition

Serving Size: Serves 4
Calories: 600 calories
Sugar: 4 g
Fat: 25 g
Saturated Fat: 25 g
Carbohydrates: 70 g
Fiber: 5 g
Protein: 15 g