Creamy Pumpkin Pasta with Sage and Pecans
Creamy Pumpkin Pasta with Sage and Pecans is the ultimate autumn dish that combines the rich flavors of pumpkin and cream with the crunch of toasted pecans and aromatic sage. This comforting pasta dish is easy to prepare, making it perfect for cozy dinners or entertaining guests. With its vibrant colors and mouthwatering aroma, it’s sure to impress everyone at your table.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 8 oz fettuccine pasta
- 1 cup canned pumpkin puree
- 1 cup heavy cream
- 1/4 cup fresh sage leaves
- 1/2 cup toasted pecans, chopped
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook fettuccine in salted boiling water according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- In a large skillet over medium heat, add olive oil and minced garlic; sauté for about 1 minute until fragrant. Add fresh sage leaves and cook until vibrant green.
- Stir in pumpkin puree and heavy cream, mixing thoroughly. Let simmer for 3-5 minutes while stirring occasionally.
- Gradually add Parmesan cheese, stirring until melted and smooth. Season with salt and pepper.
- Toss in drained pasta along with reserved pasta water as needed for desired consistency. Mix well to coat the pasta.
- Top with toasted pecans just before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 540
- Sugar: 4g
- Sodium: 380mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 65mg
Keywords: For a nut-free option, substitute pecans with sunflower seeds. To elevate the flavor, add a pinch of red pepper flakes for heat. Store leftovers in an airtight container in the fridge for up to three days; reheat gently on low heat.