Description
A cozy dish featuring creamy pumpkin and aromatic sage, topped with crunchy pecans for added texture.
Ingredients
Scale
- 8 oz pasta (fettuccine or penne)
- 1 cup pumpkin puree
- 1 cup heavy cream
- 2 tbsp fresh sage, chopped
- 1/2 cup pecans, toasted
- 2 cloves garlic, minced
- 1/4 cup Parmesan cheese, grated
- 2 tbsp olive oil
Instructions
- Cook the Pasta: Boil salted water and cook pasta per package instructions until al dente. Reserve pasta water.
- Sauté the Aromatics: Heat olive oil over medium heat in a skillet. Add minced garlic and chopped sage, sauté for 1–2 minutes until fragrant.
- Add Pumpkin and Cream: Stir in pumpkin puree and heavy cream. Mix well, adjusting thickness with reserved pasta water as needed.
- Combine Pasta and Sauce: Toss in cooked pasta, ensuring it is evenly coated in the sauce and heated through for 2–3 minutes.
- Finish with Pecans and Cheese: Fold in toasted pecans and grated Parmesan before removing from heat.
- Serve: Plate the pasta and garnish with extra cheese and sage if desired.
Notes
Feel free to add roasted vegetables or mushrooms for added flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg
Keywords: pumpkin pasta, creamy pasta, fall recipes, vegetarian pasta