Pumpkin Alfredo Pasta with Crispy Sage

• 8 oz pasta (fettuccine or linguine)
• 1 cup canned pumpkin puree
• 2 cups heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp dried sage
• Salt and pepper to taste
• 12 fresh sage leaves
• 2 tbsp olive oil
• Optional: Red pepper flakes for garnish

Steps

1. 1 Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. 2 In a large skillet, heat 1 tbsp olive oil over medium heat. Add minced garlic and sauté until fragrant.
3. 3 Stir in pumpkin puree, heavy cream, dried sage, salt, and pepper. Simmer gently for 5 minutes.
4. 4 Reduce heat to low and stir in Parmesan cheese until melted and sauce is smooth. Add pasta to sauce, tossing to coat; thin with reserved pasta water if needed.
5. 5 In a separate small skillet, heat remaining 1 tbsp olive oil over medium heat. Fry sage leaves until crispy, about 15 seconds per side. Drain on paper towels.
6. 6 Serve pasta topped with crispy sage leaves and optional red pepper flakes.

Equipment

• Large pot
• Skillet
• Tongs
• Grater

Variations

• Add cooked chicken or shrimp for a heartier meal.
• For a dairy-free version, substitute coconut cream and a vegan cheese alternative.

Substitutions

• If fresh sage isn't available, use a little extra dried sage.
• Substitute fettuccine with your favorite pasta shape.

Pairings

• Steamed broccoli
• Garlic bread

Nutrition

Tips

• For extra richness, add a splash of white wine to the sauce.
• Use fresh pumpkin puree if you have it on hand for an even fresher flavor.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or cream over medium heat until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop, adding a bit of cream to restore sauce consistency.

Serving Suggestions

• Pair with a simple green salad or roasted vegetables.
• Serve with a glass of Chardonnay for a perfect autumnal meal.

FAQ