Ingredients
- 12 oz (340g) fettuccine or your favorite pasta
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup canned pumpkin puree
- 1/2 cup heavy cream or coconut cream (for a dairy-free option)
- 1/2 teaspoon ground nutmeg
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese or nutritional yeast (for a vegan option)
- Fresh rosemary leaves, for garnish
Directions
Step 1
Cook the pasta according to the package instructions until al dente. Reserve about 1/2 cup of pasta water, then drain the pasta and set aside.
Step 2
In a large pan, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
Step 3
Stir in the canned pumpkin puree and heavy cream. Cook for 2-3 minutes, stirring constantly. Season with ground nutmeg, salt, and pepper. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
Step 4
Add the cooked pasta to the pan with the pumpkin sauce. Toss to coat the pasta evenly with the sauce.
Step 5
Remove from heat and stir in grated Parmesan cheese or nutritional yeast. Garnish with fresh rosemary leaves.
Step 6
Serve the creamy pumpkin and sage pasta hot, garnished with additional Parmesan cheese or nutritional yeast if desired.
