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 (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 pasta in salted water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.

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

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

04 - Reduce heat to low. Whisk in Greek yogurt and Parmesan cheese until smooth. Thin sauce with reserved pasta water if too thick.

05 - Add cooked pasta to sauce and toss to coat evenly. Warm together for 1-2 minutes.

06 - Plate pasta and garnish with extra sage leaves and Parmesan cheese as desired.

# Expert Suggestions:

01 -

Healthy 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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