Healthy Creamy Pumpkin Sage Pasta

# 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 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 extra for serving

→ Garnish

14 - Fresh sage leaves (optional)

15 - Additional grated Parmesan cheese

# Cooking Steps:

01 - Bring a large pot of salted water to a boil and cook the whole wheat pasta according to package directions until al dente. Reserve 1/2 cup of the pasta water before draining.

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

03 - Add pumpkin puree, vegetable broth, almond milk, ground nutmeg, black pepper, and salt to the skillet. Stir occasionally and simmer for 5 to 7 minutes until the mixture is warm and slightly thickened.

04 - Reduce heat to low and whisk in Greek yogurt and 2 tablespoons of grated Parmesan cheese until the sauce is smooth and creamy. Adjust consistency by adding reserved pasta water as needed.

05 - Add the drained pasta to the sauce and gently toss to coat evenly. Warm through for 1 to 2 minutes over low heat.

06 - Transfer to serving bowls and garnish with additional fresh sage leaves and grated Parmesan cheese as desired.

# Expert Advice:

01 -

Healthy and creamy flavor blend
Perfect for holiday gatherings

02 -

Contains dairy and gluten.
For allergies, use gluten-free pasta and dairy-free alternatives.

03 -