Healthy Creamy Pumpkin Sage

# What You Need:

→ Pasta

01 - 12 oz whole wheat fettuccine or spaghetti

→ Pumpkin Sage Sauce

02 - 1 tablespoon olive oil

03 - 2 small shallots, finely chopped

04 - 3 cloves garlic, minced

05 - 1 2/3 cups canned pure pumpkin puree, unsweetened

06 - 1 cup low-sodium vegetable broth

07 - 1/2 cup unsweetened almond milk

08 - 1/4 cup Greek yogurt (2% or nonfat)

09 - 10 fresh sage leaves, finely chopped

10 - 1/2 teaspoon ground nutmeg

11 - 1/4 teaspoon ground black pepper

12 - 1/2 teaspoon salt, or to taste

13 - 2 tablespoons grated Parmesan cheese

→ Garnish

14 - Fresh sage leaves (optional)

15 - Additional grated Parmesan cheese

# Steps:

01 - Boil pasta in a large pot of salted water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain the pasta.

02 - Heat olive oil in a large skillet over medium heat. Add shallots and cook for 2 to 3 minutes until softened. Add garlic and chopped sage, sautéing for 1 minute until fragrant.

03 - Stir in pumpkin puree, vegetable broth, almond milk, nutmeg, black pepper, and salt. Simmer for 5 to 7 minutes, stirring occasionally, until warmed through and slightly thickened.

04 - Reduce heat to low. Whisk in Greek yogurt and 2 tablespoons grated Parmesan until the sauce is creamy and smooth. Adjust thickness with reserved pasta water if necessary.

05 - Add cooked pasta to the skillet and toss gently to coat. Warm for 1 to 2 minutes to meld flavors.

06 - Plate the pasta and garnish with additional fresh sage leaves and grated Parmesan cheese as desired.

# Top Tips:

01 -

Healthy and creamy pumpkin sage sauce
Perfect for holiday gatherings

02 -

For a vegan version use plant-based yogurt and omit Parmesan or use a vegan alternative
Whole wheat or legume pasta increases fiber and protein

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