Creamy Pumpkin Sage Pasta Flavorful Fall Delight

Ingredients

• 8 oz fettuccine or pasta of choice
• 1 cup canned pumpkin puree
• 1 cup heavy cream
• 3 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 0.5 teaspoon ground nutmeg
• to taste salt and pepper
• 0.25 cup grated Parmesan cheese (plus extra for serving)
• 10 leaves fresh sage leaves, torn
• to taste toasted pine nuts for garnish (optional)

Instructions

1. In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
2. In the same pot or a large skillet, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and torn sage leaves, cooking for an additional minute until fragrant.
3. Lower the heat and stir in the canned pumpkin puree, heavy cream, and ground nutmeg. Bring to a gentle simmer. Season with salt and pepper to taste, and cook for about 5 minutes, stirring occasionally.
4. Add the cooked pasta to the sauce, tossing to coat. If the sauce is too thick, slowly add reserved pasta water until desired consistency is reached. Stir in the grated Parmesan cheese until melted and incorporated.
5. Plate the creamy pumpkin sage pasta and finish with additional Parmesan cheese, freshly cracked pepper, and toasted pine nuts, if using. Garnish with a few more sage leaves for visual appeal.