Description
A comforting autumn dish featuring creamy pumpkin sauce, aromatic sage, and crunchy pecans that delights the whole family.
Ingredients
Scale
- Pasta (fettuccine or rigatoni)
- 1 cup pumpkin puree (canned or homemade)
- 1 cup heavy cream (or half-and-half)
- Fresh sage leaves (or dried, if necessary)
- 1/2 cup toasted pecans (or walnuts/pine nuts)
- 2 cloves garlic (minced)
- 1/2 cup shredded Parmesan cheese (or nutritional yeast for vegan)
- Salt and pepper (to taste)
Instructions
- Cook the Pasta: Boil salted water, add pasta, and cook until al dente. Reserve 1 cup of pasta water, then drain.
- Sauté the Aromatics: In a skillet, heat olive oil, add minced garlic and fresh sage, sauté until fragrant (1-2 min).
- Prepare the Sauce: Stir in pumpkin puree, gradually add heavy cream, and combine. Adjust thickness with reserved pasta water as needed.
- Incorporate Pecans: Add toasted pecans and season with salt and pepper. Let simmer for a few minutes.
- Combine Pasta and Sauce: Toss cooked pasta in the sauce until evenly coated. Serve immediately with Parmesan cheese.
- Final Touches: Drizzle with olive oil or lemon juice for brightness.
Notes
Ensure not to overcook the pasta for better texture. Adjust seasonings according to personal preference.
- Prep Time: 15
- Cook Time: 20
- 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: pumpkin pasta, autumn recipes, creamy sauce, vegetarian pasta, sage pecans