Creamy Pumpkin Pasta

Ingredients

• 12 ounces of your choice of pasta (fettuccine or penne work well)
• 1 cup pumpkin puree (canned or homemade)
• 1 cup heavy cream or full-fat coconut milk
• 1 cup vegetable broth
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground sage (or 1 tablespoon fresh sage, chopped)
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon nutmeg (optional)
• ¼ cup grated Parmesan cheese (or nutritional yeast for a vegan option)
• Fresh sage leaves, for garnish
• Additional Parmesan cheese, for serving

Instructions

1. In a large pot of salted boiling water, cook the pasta according to package instructions until al dente, usually 8-10 minutes. Reserve 1 cup of pasta water, then drain the pasta and set aside.
2. In the same pot, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant and just golden.
3. Stir in the pumpkin puree, vegetable broth, heavy cream (or coconut milk), sage, salt, black pepper, and nutmeg. Cook on medium heat until the mixture is warm and slightly bubbling, about 5 minutes.
4. Add the drained pasta to the sauce, tossing to coat evenly. If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired consistency. Stir in the grated Parmesan cheese until melted and well combined.
5. Plate the creamy pumpkin pasta and garnish with fresh sage leaves and more Parmesan cheese as desired. Enjoy warm!

Nutrition