Description
A cozy and comforting pasta dish featuring creamy pumpkin, fragrant sage, and crunchy toasted pecans, perfect for autumn evenings.
Ingredients
Scale
- 8 oz fettuccine or penne pasta
- 1 cup canned pumpkin puree
- 1 cup heavy cream
- 1 tbsp fresh sage leaves, chopped
- 1/2 cup toasted pecans, chopped
- 3 cloves garlic, minced
- 1/2 cup Parmesan cheese, grated
- 2 tbsp olive oil or butter
- Salt and pepper to taste
Instructions
- Boil a large pot of salted water and cook pasta until al dente, reserving 1 cup of cooking water before draining.
- In a skillet, heat olive oil or butter over medium heat, add garlic and sauté until fragrant.
- Stir in pumpkin puree and let bubble, thickening the sauce.
- Slowly pour in heavy cream, stirring continuously. Season with salt, pepper, and fresh sage.
- Toss in the drained pasta, coating it well with the sauce. If too thick, add reserved pasta water.
- Fold in toasted pecans and grated Parmesan.
- Garnish with additional sage and cheese before serving. Enjoy!
Notes
For a lighter version, consider using half-and-half or coconut milk instead of heavy cream. You can substitute pecans with walnuts or almonds.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg
Keywords: pumpkin pasta, creamy pasta, autumn recipes, vegetarian pasta, comfort food