Creamy Pumpkin Fettuccine – Healthy Comfort Pasta
Whole-grain fettuccine is tossed in a creamy pumpkin sauce with garlic, Parmesan, and herbs — a hearty, high-fiber comfort dish with a hidden veggie boost.
Equipment
- Saucepan (for pasta)
- Large skillet (for sauce)
- Colander
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 8 oz whole-grain fettuccine
- 1 cup pumpkin puree
- 1/2 cup low-fat milk or unsweetened almond milk
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 teaspoon fresh sage chopped (optional)
- Salt and black pepper to taste
Instructions
- Cook pasta: Boil fettuccine to al dente per package directions. Reserve a bit of cooking water, then drain.
- Make sauce: Heat olive oil in a skillet over medium. Add garlic and sage and sauté until fragrant.
- Add pumpkin: Stir in pumpkin puree and milk. Simmer gently and whisk until smooth, letting it thicken slightly.
- Finish sauce: Add Parmesan, then season with salt and pepper. Whisk until creamy.
- Combine: Add drained pasta to the sauce, tossing to coat. Use reserved pasta water to thin as needed. Serve hot, topped with more Parmesan or toasted pumpkin seeds.