Description
A creamy pasta dish featuring rich flavors of pumpkin and sage, perfect for a comforting meal.
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
- Begin by cooking the pasta according to the package directions in salted water. This usually takes about 8-10 minutes.
- For the Pumpkin Alfredo Sauce, in a 4-quart pot, combine the heavy cream, whole milk, butter, grated Parmesan cheese, salt, pepper, garlic powder, sage, and nutmeg. Stir over medium heat for about 5 minutes until the mixture thickens.
- After a few minutes, remove the fresh sage leaves from the pot, allowing their flavor to infuse without overwhelming the dish.
- Gently stir in the canned pumpkin and continue to heat on medium until it’s warmed through.
- Drain the pasta and add it directly to the pot with the sauce. Toss to coat. Taste and add additional salt if needed.
Notes
For a lighter version, use whole milk alternatives like almond or oat milk. Best enjoyed with a sprinkle of Parmesan and a side salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg