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 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

→ Garnish

14 - Fresh sage leaves (optional)

15 - Additional grated Parmesan cheese

# Directions:

01 - Boil salted water in a large pot and cook pasta according to package directions until al dente. Reserve 1/2 cup of 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 sage leaves, cooking for an additional minute until fragrant.

03 - Add pumpkin puree, vegetable broth, almond or low-fat milk, ground nutmeg, black pepper, and salt to the skillet. Simmer for 5 to 7 minutes, stirring occasionally until the mixture is warmed through and slightly thickened.

04 - Reduce heat to low and whisk in Greek yogurt and 2 tablespoons grated Parmesan 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 toss until evenly coated. Warm through for 1 to 2 minutes.

06 - Plate the pasta and garnish with fresh sage leaves and additional grated Parmesan according to preference.

# Expert Advice:

01 -

Comforting and festive
Healthy twist without sacrificing flavor

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

03 -