Healthy Creamy Pumpkin Sage Pasta

# Components:

→ 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

# Directions:

01 - Boil pasta in salted water following package directions until al dente, reserving 1/2 cup of pasta water before draining.

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

03 - Incorporate pumpkin puree, vegetable broth, almond milk, nutmeg, black pepper, and salt into skillet; simmer for 5 to 7 minutes, stirring occasionally until warmed through and slightly thickened.

04 - Lower the heat and whisk in Greek yogurt and 2 tablespoons grated Parmesan until smooth and creamy; add reserved pasta water if sauce needs thinning.

05 - Toss cooked pasta into the sauce, ensuring even coating, and gently warm for another 1 to 2 minutes.

06 - Plate the pasta and garnish with additional sage leaves and grated Parmesan as desired.

# Expert Advice:

01 -

Velvety pumpkin sauce with fresh sage
Healthy twist without sacrificing flavor

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 -