Savory Pumpkin Fettuccine + Parmesan Sage Sauce
Have a taste of this trendy fall favorite! My recommendation for the perfect pumpkin recipe. Pumpkin is as savory as any other veggie and paired with pasta…how could you go wrong!
Prep Time
10mins
Cook Time
15mins
Prep Time
10mins
Cook Time
15mins
Ingredients
Instructions
  1. Whisk up the sauce and simmer: inĀ  a large pan over medium heat, melt the butterĀ then add the garlic and mushrooms. Saute for about 2 mins or until veggies are tender. Then, slowly add the cream, pumpkin puree, salt/pepper, dried herbs and pumpkin spice, whisking until well blended. Allow sauce to simmer on low.
  2. Cook pasta then add to sauce: bring broth to a boil, add pasta. Allow pasta to cook until tender then add it to sauce directly from broth. DO NOT DRAIN OR RINSE PASTA.
  3. Throw in the cheese and toss: add Parmesan cheese, a bit of salt and pepper then coat the pasta. Serve hot, topped with extra Parmesan.
Recipe Notes

*USE WHATEVER’S IN YOUR KITCHEN!*

  • It’s okay to use milk here instead of heavy cream, just use a little less milk and add an extra butter for the richness.
  • All out of pumpkin spice? Add a mixture of nutmeg and a bit of cinnamon. It’s not as complex as PS but it’ll give your sauce that fall touch it needs.
  • Any broth is welcome here! You can even use plain water with lots of salt added. The broth and saltwater are there to season the pasta while it cooks…Did you know that’s the prime time to add flavor to pasta!?
  • Don’t have fettuccine? Use any long pasta (dried or egg) like spaghetti, angel hair, linguine, etc.

***Bonus Tip: ALWAYS (no matter the dish), take pasta directly from water/broth to sauce! And NEVER rinse it! The added starchiness from your pasta helps the sauce bind to it. It’s like the glue of it all so don’t rinse or drain it away!