Description
A comforting and creamy pasta dish featuring pumpkin, sage, and crunchy pecans, perfect for autumn gatherings.
Ingredients
Scale
- Pasta (fettuccine, penne, or gluten-free)
- 1 cup pumpkin puree
- 1 cup heavy cream
- 2 tablespoons fresh sage, chopped (or dried)
- 1/2 cup chopped pecans
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Cook the pasta in salted water until al dente, reserving 1 cup of pasta water before draining.
- In a skillet, heat olive oil over medium heat and sauté garlic until fragrant, about 1 minute.
- Stir in pumpkin puree and heavy cream; season with salt and pepper and simmer for about 5 minutes.
- Add chopped sage and combine, then fold in Parmesan cheese until melted. Adjust the sauce’s consistency with reserved pasta water as needed.
- Add the drained pasta to the skillet, tossing gently until all pasta is coated with the sauce.
- Garnish with toasted pecans and additional Parmesan, if desired. Serve immediately.
Notes
For a lighter version, substitute half-and-half for heavy cream. Use walnuts or sunflower seeds if pecans are not available.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pasta, pumpkin, fall recipes, vegetarian, creamy pasta, autumn dishes