Creamy Pumpkin Sage Fusilli with Toasted Seeds

• 8 oz fusilli pasta
• 1 cup canned pumpkin puree
• 1 cup vegetable broth
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup toasted pumpkin seeds
• 1/4 cup toasted sunflower seeds
• 1/4 cup fresh sage leaves, finely chopped
• 1/2 tsp nutmeg
• Salt and pepper to taste
• Optional: Red pepper flakes for spice

Steps

1. 1 Cook fusilli according to package instructions; drain and set aside.
2. 2 In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
3. 3 Stir in pumpkin puree, vegetable broth, nutmeg, salt, and pepper. Simmer for 5 minutes.
4. 4 Reduce heat to low and whisk in Parmesan cheese until melted and sauce is smooth.
5. 5 Add cooked fusilli to the skillet, tossing to coat in the sauce.
6. 6 Sprinkle with toasted pumpkin and sunflower seeds and fresh sage.
7. 7 Serve immediately, optionally garnished with red pepper flakes for a kick.

Equipment

• Large skillet
• Pasta pot
• Colander

Variations

• For a protein boost, add cooked chicken or crispy pancetta.

Substitutions

• Substitute fusilli with any pasta shape you prefer; pumpkin seeds can be replaced with pine nuts for a different texture.

Pairings

• Try with a glass of Pinot Noir or a crisp Sauvignon Blanc.

Nutrition

Tips

• Toasting the seeds in a dry skillet before adding them to the pasta boosts their nutty flavor.
• For a richer sauce, substitute half the vegetable broth with heavy cream.

Storage

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

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat with a splash of milk to restore creaminess.

Serving Suggestions

• Pairs wonderfully with a simple green salad or roasted Brussels sprouts.

FAQ