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, plus more for serving

→ Garnish

14 - Fresh sage leaves (optional)

15 - Additional grated Parmesan cheese

# How-To Steps:

01 - Boil pasta in salted water following package directions until al dente. Reserve 1/2 cup pasta water, then drain.

02 - Heat olive oil in a large skillet over medium heat. Cook shallots for 2 to 3 minutes until softened. Add garlic and chopped sage, sauté for 1 minute until fragrant.

03 - Add pumpkin puree, vegetable broth, almond milk, nutmeg, black pepper, and salt. Simmer for 5 to 7 minutes, stirring occasionally, until warmed and slightly thickened.

04 - Lower heat to low. Whisk in Greek yogurt and 2 tablespoons grated Parmesan until smooth and creamy. Adjust consistency with reserved pasta water if necessary.

05 - Toss cooked pasta in the sauce until evenly coated. Warm through for 1 to 2 minutes.

06 - Divide into bowls and garnish with fresh sage leaves and extra Parmesan as desired.

# Expert Tips:

01 -

Velvety pumpkin sauce gives a festive touch
Healthy ingredients without sacrificing flavor

02 -

Use whole wheat or legume pasta for extra fiber and protein
For a vegan version use plant-based yogurt and omit Parmesan or use a vegan alternative

03 -