Description
A comforting pumpkin pasta dish with a rich sage butter sauce, perfect for fall.
Ingredients
Scale
- 12 oz pasta (fettuccine or penne)
- 1 cup pumpkin puree
- 4 tbsp unsalted butter
- 8 fresh sage leaves
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add sage leaves and cook until crispy, about 1-2 minutes. Remove sage leaves and set aside.
- Add garlic to the butter and cook for 30 seconds until fragrant.
- Stir in pumpkin puree and heavy cream. Simmer for 3-4 minutes.
- Add cooked pasta to the sauce and toss to coat evenly.
- Season with salt and pepper. Garnish with crispy sage leaves and Parmesan cheese.
Notes
- Use fresh sage for the best flavor.
- Adjust cream for a thicker or thinner sauce.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 45mg