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To make creamy pumpkin sage pasta, you need the following ingredients: - 12 oz fettuccine pasta - 1 cup pumpkin puree (canned or homemade) - 1 cup heavy cream - 1 tablespoon olive oil - 4 cloves garlic, minced - 1 small onion, finely chopped - 1 teaspoon fresh sage, finely chopped (or 1/2 teaspoon dried sage) - 1/2 teaspoon freshly grated nutmeg - Salt and freshly ground black pepper, to taste - 1/3 cup grated Parmesan cheese, plus extra for serving - Fresh sage leaves, for garnish You can easily swap some ingredients if needed. Here are some ideas: - Use whole wheat or gluten-free pasta for a healthier option. - Replace heavy cream with coconut milk for a dairy-free version. - Use vegetable broth instead of olive oil for a lighter sauce. - Substitute sage with thyme or rosemary for different flavors. - Grated Pecorino Romano can replace Parmesan for a sharper taste. This dish is not just tasty, but it also offers health benefits. Here's what you get per serving: - Calories: About 450 - Protein: 12g - Carbohydrates: 60g - Fat: 20g Pumpkin is high in vitamins A and C, which boost your immune system. The heavy cream provides calcium, while sage adds antioxidants. The pasta gives you energy for your day. Enjoy this meal knowing it's delicious and nutritious! {{ingredient_image_2}} First, grab a large pot and fill it with about 4 quarts of salted water. Bring the water to a rolling boil. Once it’s boiling, add the 12 oz of fettuccine pasta. Cook it according to the package instructions, usually around 8-10 minutes, until it’s al dente. Before you drain the pasta, save 1/2 cup of the pasta water. Drain the pasta and set it aside, keeping it warm. Now, let’s make the sauce. Take a large skillet and heat 1 tablespoon of olive oil over medium heat. When the oil starts to shimmer, add 1 small finely chopped onion. Sauté the onion for about 3-4 minutes until it looks translucent. Next, add 4 cloves of minced garlic. Cook for another minute, stirring often until it smells great but doesn’t brown. Reduce the heat to low. Stir in 1 cup of pumpkin puree and 1 cup of heavy cream. Mix them until they blend well. Slowly increase the heat to bring the mix to a gentle simmer. Add 1 teaspoon of fresh sage, 1/2 teaspoon of freshly grated nutmeg, and salt and pepper to taste. Let the sauce simmer for about 5 minutes while stirring occasionally to keep it from sticking. Now, it’s time to combine. Gently fold the cooked fettuccine into the skillet with the pumpkin sauce. Use tongs or a pasta fork to toss the pasta, making sure it gets evenly coated. Gradually add the reserved pasta water, a little at a time, until the sauce reaches your desired creamy texture. Finally, stir in 1/3 cup of grated Parmesan cheese. Mix it until it melts into the sauce, giving it that rich, creamy feel. Taste the dish and adjust the seasoning with more salt or pepper if needed. Serve the creamy pumpkin sage pasta in bowls or on a platter. Garnish with fresh sage leaves and a sprinkle of extra Parmesan cheese. Enjoy your meal right away for the best flavor! To get a creamy texture, use heavy cream. It adds richness to the sauce. When adding the cream, keep the heat low. This prevents the cream from curdling. Stir the mixture well to blend the pumpkin and cream smoothly. You can add reserved pasta water to adjust the creaminess. Add it a little at a time until it feels just right. Pumpkin loves warm spices. Nutmeg is a must for this dish. It adds depth and warmth. Fresh sage enhances the pumpkin flavor beautifully. You can also try adding garlic powder or a pinch of chili flakes. They bring a nice kick if you like heat. Adjust seasonings to your taste, and don't be shy! Timing is key for perfect pasta and sauce. Start cooking the pasta first. While it boils, make the sauce. This way, both are ready at the same time. Remember to save some pasta water before draining. It helps to bind the sauce to the pasta. Mix the pasta into the sauce right after draining for the best flavor. Toss quickly to avoid sticking. Pro Tips Use Fresh Sage: Fresh sage adds a more vibrant flavor compared to dried. If possible, use fresh sage for the best aroma and taste. Adjust Consistency: The reserved pasta water is key to achieving a creamy sauce. Add it gradually until you reach your desired consistency. Experiment with Cheese: While Parmesan is traditional, try adding a bit of goat cheese or cream cheese for an extra richness and unique flavor. Garnishing Tips: To elevate presentation, consider toasting some pumpkin seeds and sprinkling them on top along with the sage leaves for added texture. {{image_4}} You can easily make this dish vegetarian or vegan. For a vegetarian version, just skip the Parmesan cheese or use a store-bought vegetarian alternative. To make it vegan, replace the heavy cream with coconut cream or a plant-based cream. You can also add nutritional yeast for a cheesy flavor without dairy. Feel free to swap out ingredients for new tastes. Use whole wheat fettuccine for extra fiber. Instead of pumpkin, try butternut squash for a sweeter flavor. You can also add spinach or kale for some greens. If you want more spice, add red pepper flakes or a dash of cayenne pepper. Use different herbs like thyme or rosemary to give it a fresh twist. This creamy pumpkin sage pasta pairs well with many sides. Serve it with a crisp salad to balance the richness. Garlic bread makes a great side too. For drinks, a light white wine, like Sauvignon Blanc, complements the dish nicely. If you want to keep it non-alcoholic, a sparkling apple cider works well. Enjoy experimenting with different combinations! After enjoying your creamy pumpkin sage pasta, store leftovers in an airtight container. Make sure to let it cool before sealing. This helps keep moisture out. Keep it in the fridge for up to three days. If you don’t plan to eat it soon, freezing is a great option. When ready to reheat, use a skillet for the best results. Heat it over low to medium heat. Add a splash of water or cream to avoid dryness. Stir often until warmed through. You can also use the microwave, but be careful. Heat in short bursts to keep its creamy texture. To freeze, place cooled pasta in a freezer-safe container. You can also use a resealable plastic bag. Remove as much air as possible to prevent freezer burn. It can last up to three months in the freezer. When ready to eat, thaw in the fridge overnight. Reheat it gently for a creamy meal anytime! Yes, you can use fresh pumpkin. Start with a small pumpkin. Cut it, remove seeds, and roast it until soft. Then, scoop out the flesh and puree it. This gives a fresh taste. Just make sure to measure one cup after pureeing. Fettuccine is my favorite, but you can try other types. Penne, rigatoni, or even spaghetti work well. Choose a pasta that holds sauce nicely. This helps you enjoy every creamy bite. To make this dish dairy-free, swap heavy cream for coconut cream or cashew cream. Use nutritional yeast instead of Parmesan for a cheesy flavor. Lastly, check the pumpkin puree for any added dairy. This way, you keep it creamy and tasty without dairy. This blog post covered how to make creamy pumpkin sage pasta. We explored the ingredients, health benefits, and cooking steps. I shared tips for a creamy texture and perfect flavors. You can choose variations for different diets and learn how to store leftovers. Remember, cooking is fun and can be simple. Enjoy your tasty dish and share it with others. Cooking with fresh ingredients makes every meal better. Try experimenting with flavors and enjoy the joy of making pasta!

Creamy Pumpkin Sage Pasta

A rich and creamy pasta dish featuring pumpkin puree and sage, perfect for autumn.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 12 oz fettuccine pasta
  • 1 cup pumpkin puree
  • 1 cup heavy cream
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 teaspoon fresh sage, finely chopped
  • 0.5 teaspoon freshly grated nutmeg
  • to taste salt
  • to taste freshly ground black pepper
  • 0.33 cup grated Parmesan cheese
  • for garnish fresh sage leaves

Instructions
 

  • In a large pot, bring about 4 quarts of salted water to a rolling boil. Carefully add the fettuccine and cook according to the package instructions until al dente, usually around 8-10 minutes. Before draining, reserve 1/2 cup of the pasta water. Drain the pasta and set aside, keeping it warm.
  • In a large skillet, heat the olive oil over medium heat. Once the oil is shimmering, add the finely chopped onion. Sauté for about 3-4 minutes, or until the onion becomes translucent. Add the minced garlic and cook for an additional minute, stirring frequently until fragrant but not browned.
  • Reduce the heat to low, then stir in the pumpkin puree and heavy cream. Mix until fully combined, then increase the heat slightly to bring the mixture to a gentle simmer. Add the chopped sage, freshly grated nutmeg, salt, and pepper. Allow the sauce to simmer for about 5 minutes, stirring occasionally to ensure it doesn’t stick to the pan.
  • Gently fold the cooked fettuccine into the skillet with the pumpkin sauce. Use tongs or a pasta fork to toss, ensuring the pasta is evenly coated. Gradually add the reserved pasta water, a little at a time, until you achieve your desired creamy consistency.
  • Stir in the grated Parmesan cheese, mixing until it melts seamlessly into the sauce, creating a rich and creamy texture. Taste and adjust the seasoning with additional salt and pepper as necessary.
  • Carefully plate the creamy pumpkin sage pasta into bowls or on a large serving platter. Garnish with fresh sage leaves and a sprinkle of extra Parmesan cheese for an elevated touch. Enjoy immediately for the best flavor and creaminess!

Notes

Serve immediately for the best flavor and creaminess.
Keyword autumn, creamy, pasta, pumpkin, sage