Healthy Creamy Pumpkin Sage

# Ingredient List:

→ 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 or low-fat 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, plus more for serving

→ Garnish

14 - Fresh sage leaves (optional)

15 - Additional grated Parmesan cheese

# Directions:

01 - Boil salted water in a large pot and cook pasta until al dente according to package directions; reserve 1/2 cup pasta water, then drain.

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

03 - Add pumpkin puree, vegetable broth, almond milk, nutmeg, pepper, and salt to the skillet. Simmer gently for 5–7 minutes, stirring occasionally, until warmed and slightly thickened.

04 - Lower heat and whisk in Greek yogurt and 2 tablespoons grated Parmesan cheese until the sauce is smooth and creamy. Adjust consistency with reserved pasta water if necessary.

05 - Toss cooked pasta in the sauce to coat evenly. Heat through for 1–2 minutes.

06 - Portion into bowls and garnish with fresh sage leaves and extra grated Parmesan cheese as desired.

# Expert Advice:

01 -

Healthy creamy texture without heavy cream
Infused with fresh sage for unique holiday flavor

02 -

Use whole wheat or legume pasta to increase fiber and protein
For a vegan version use plant-based yogurt and omit Parmesan or use a vegan alternative

03 -