Healthy Creamy Pumpkin Sage Pasta

# List of ingredients:

→ Pasta

01 - 12 ounces 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 additional for serving

→ Garnish

14 - Fresh sage leaves (optional)

15 - Additional grated Parmesan cheese

# How to make it:

01 - Boil salted water in a large pot, cook pasta according to package directions until al dente, reserving 1/2 cup pasta water before draining.

02 - Heat olive oil in a large skillet over medium heat; add shallots and cook until softened, about 2 to 3 minutes. 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 for 5 to 7 minutes, stirring occasionally until warmed through and slightly thickened.

04 - Reduce heat to low and whisk in Greek yogurt and grated Parmesan cheese until smooth and creamy. Adjust thickness by adding reserved pasta water as needed.

05 - Add cooked pasta to the sauce, tossing gently to coat evenly; warm for 1 to 2 minutes to meld flavors.

06 - Divide pasta into bowls and garnish with fresh sage leaves and additional grated Parmesan as desired.

# Expert Suggestions:

01 -

Healthy and creamy pumpkin sage flavor
Perfect for holiday gatherings with a lightened twist

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 -