Description
A comforting pasta dish featuring a creamy pumpkin sauce enriched with sage and topped with toasted pecans.
Ingredients
Scale
- Pasta (fettuccine, penne, or spaghetti)
- 1 cup canned pumpkin puree
- 1 cup heavy cream
- 2 cloves garlic, minced
- Fresh sage, chopped
- 1/2 cup toasted pecans
- Parmesan cheese, for serving
- Salt and pepper, to taste
- Butter or olive oil, for sautéing
Instructions
- Boil salted water in a large pot and cook your pasta until al dente. Reserve 1 cup of pasta water, drain, and set aside.
- In a large skillet over medium heat, melt butter or olive oil. Sauté minced garlic until fragrant.
- Stir in the pumpkin puree and warm through.
- Gradually add the cream, stirring until the sauce is smooth. Adjust thickness with reserved pasta water as needed.
- Toss in fresh sage and half of the toasted pecans, letting the flavors meld in the sauce.
- Add the drained pasta and stir to coat. If necessary, add more reserved pasta water.
- Serve with Parmesan cheese and remaining toasted pecans. Enjoy with a salad and bread.
Notes
For a lighter sauce, substitute half-and-half for heavy cream. Use cashew cream for a dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pumpkin pasta, creamy pasta, vegetarian pasta, fall recipes, comfort food