Creamy Pumpkin Sage Fettuccine

• 8 oz fettuccine
• 1 cup canned pumpkin puree
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1/4 cup unsalted butter
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• 12 fresh sage leaves, chopped
• 2 tablespoons olive oil
• Optional: toasted pine nuts and extra Parmesan for garnish

Steps

1. 1 Cook fettuccine according to package instructions until al dente; reserve 1/2 cup pasta water and then drain.
2. 2 While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant.
3. 3 Stir in pumpkin puree, heavy cream, and nutmeg. Simmer gently for 5 minutes.
4. 4 Whisk in butter and Parmesan cheese until sauce is smooth and creamy.
5. 5 Add chopped sage and season with salt and pepper to taste.
6. 6 Toss cooked fettuccine into the sauce, adding reserved pasta water as needed to reach desired consistency.
7. 7 Serve immediately, garnished with additional sage, pine nuts, and Parmesan if desired.

Equipment

• Large pot for pasta
• Large skillet
• Wooden spoon

Variations

• Add sautéed mushrooms or crispy pancetta for extra texture and flavor.
• For a vegan version, substitute coconut cream for heavy cream and use a vegan Parmesan alternative.

Substitutions

• Substitute fettuccine with pappardelle or tagliatelle if desired.
• Use coconut milk as a dairy-free alternative to heavy cream.

Pairings

• A simple kale Caesar salad
• Warm garlic bread

Nutrition

Tips

• For a richer flavor, use homemade pumpkin puree.
• Toast pine nuts in a dry skillet until golden for added crunch.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or cream.

Freezing: Freezes well for up to 1 month. Thaw in the refrigerator overnight and reheat with a splash of cream or milk to restore creaminess.

Serving Suggestions

• Pairs beautifully with a crisp green salad and warm crusty bread.
• A glass of Pinot Noir complements the earthy flavors nicely.

FAQ