Pumpkin Alfredo with Sage
A creamy and comforting pasta dish featuring pumpkin and sage, perfect for cozy fall evenings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 8 oz Pappardelle pasta (or fettuccine)
- 8 oz canned pumpkin
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup grated Parmesan cheese
- 2 tbsp salted butter
- 4-5 fresh sage leaves (or 1/2 tsp ground sage)
- 1 tbsp minced garlic (or 1/2 tsp garlic powder)
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
Instructions
- Cook the pasta in salted boiling water according to package directions. Drain and set aside.
- In a large pan over medium heat, melt the butter.
- Add the minced garlic and fresh sage leaves. Sauté for 1-2 minutes until fragrant.
- Stir in the canned pumpkin, heavy cream, and milk. Mix well.
- Add the grated Parmesan cheese, ground nutmeg, salt, and pepper. Stir until combined.
- Let the sauce simmer for about 5 minutes until it thickens slightly.
- Toss the cooked pasta in the sauce until well coated. Serve warm.
Notes
For the best flavor, use fresh sage leaves. Optionally, add red pepper flakes for spiciness or toasted pine nuts for crunch.
Find it online: https://www.zaynkitchen.com/creamy-pumpkin-alfredo-with-sage/