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Creamy pumpkin fettuccine topped with Parmesan and sage in a bowl.

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.
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Ingredients Equipment Method

Ingrédients
  

  • 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

Equipment

  • Saucepan (for pasta)
  • Large skillet (for sauce)
  • Colander
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

  1. Cook pasta: Boil fettuccine to al dente per package directions. Reserve a bit of cooking water, then drain.
  2. Make sauce: Heat olive oil in a skillet over medium. Add garlic and sage and sauté until fragrant.
  3. Add pumpkin: Stir in pumpkin puree and milk. Simmer gently and whisk until smooth, letting it thicken slightly.
  4. Finish sauce: Add Parmesan, then season with salt and pepper. Whisk until creamy.
  5. 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.