Healthy Creamy Pumpkin Sage

# What you'll 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 cup 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 extra for serving

→ Garnish

14 - Fresh sage leaves (optional)

15 - Additional grated Parmesan cheese

# Method:

01 - Boil pasta in salted water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.

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

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

04 - Reduce heat to low. Whisk in Greek yogurt and 2 tablespoons grated Parmesan until sauce is smooth and creamy. Add reserved pasta water as needed to adjust consistency.

05 - Add drained pasta to the skillet and toss thoroughly to coat. Warm through 1 to 2 minutes.

06 - Dish pasta into bowls and garnish with extra sage leaves and grated Parmesan as desired.

# Expert Advice:

01 -

One pot meal
Freezer friendly

02 -

For a vegan version, use plant based yogurt and omit Parmesan or use a vegan alternative
Add sautéed mushrooms, spinach, or roasted Brussels sprouts for extra nutrition

03 -