Description
A creamy and delicious one-pot pasta dish featuring pumpkin, sage, and Parmesan cheese, perfect for a comforting meal.
Ingredients
Scale
- 8 ounces of your favorite pasta (fettuccine or penne work well)
- 1 cup pumpkin puree from a can
- 1 cup rich heavy cream
- 1 cup vegetable stock
- 1 cup freshly grated Parmesan cheese
- 1 tablespoon extra virgin olive oil
- 2 cloves of garlic, finely chopped
- 1 teaspoon dried sage or 1 tablespoon freshly chopped sage
- Salt and freshly ground black pepper to taste
- Fresh sage leaves for garnish, if desired
Instructions
- Begin by heating the olive oil in a spacious pot over medium heat. Once hot, toss in the chopped garlic and sauté for about a minute until it becomes aromatic, taking care not to let it brown.
- Next, incorporate the pumpkin puree, heavy cream, vegetable stock, dried or fresh sage, along with a sprinkle of salt and pepper. Mix everything together until well blended.
- Allow the mixture to come to a soft simmer, then gently fold in the pasta, ensuring it is well coated with the sauce.
- Cover the pot and let it cook for approximately 10-12 minutes, stirring occasionally, until the pasta reaches al dente and has absorbed most of the creamy sauce.
- Once cooked, remove the pot from the heat and stir in the grated Parmesan cheese until it melts into a luscious, creamy consistency. Taste and adjust the seasoning with more salt and pepper if necessary.
- Serve hot, adorned with fresh sage leaves for an elegant touch, if you like.
Notes
- For a lighter dish, swap out the heavy cream for half-and-half.
- Consider adding grilled chicken or sautéed mushrooms for an extra protein boost and added flavor.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Pasta
- Method: One-Pot
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 0g
- Sodium: 0mg
- Fat: 25g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 0mg