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Pumpkin Sage Alfredo

A cozy and comforting pasta for a chilly fall night.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8
Course: Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 1 lb fettuccine or pappardelle pasta
  • 3 tablespoons unsalted butter
  • ½ yellow onion, minced
  • 3 cloves of garlic, minced
  • 1 cup vegetable stock
  • 1 15 oz can pure pumpkin puree
  • 1 cup heavy cream
  • 5 sprigs fresh sage
  • ½ cup grated parmesan cheese
  • ½ salt
  • ¼ teaspoon nutmeg
  • a few cracks of pepper
  • pumpkin seeds, for garnish
  • shaved or grated parmesan cheese, for garnish

Method
 

  1. Boil a large pot of water. Cook pasta until al dente. Set aside.
  2. Add the butter to a medium saucepan over medium heat. Stir constantly until the butter is bubbling and brown bits start to form. Turn the heat to medium low and continue to brown the butter until it is a light brown color and it has a nutty aroma. Add the onions and cook until translucent, around 5 minutes. Add the garlic and cook for another minute, until fragrant.
  3. Add the pumpkin, cream, vegetable stock, parmesan, sage, nutmeg, salt and pepper. Cook on medium heat for 10 minutes stirring occasionally so the sage can infuse into the sauce. Remove the sage sprigs and discard. Pour the sauce over the pasta to combine. Serve hot and garnish with shaved parmesan and pumpkin seeds.