Creamy Pumpkin Pasta Sauce
Ingredients
The pasta
-
8
ounces
whole wheat fettuccini or any long, thin noodle
The sauce
-
1
tablespoon
unsalted butter
-
1
tablespoon
all-purpose flour
-
2
cloves
garlic, minced
-
2
cups
nonfat milk
-
1
cup
pumpkin puree
-
3
ounces
reduced-fat cream cheese
-
1
tablespoon
chopped fresh sage leaves, divided
-
½
teaspoon
kosher salt
-
¼
teaspoon
ground black pepper
-
⅛
teaspoon
ground cinnamon
-
⅛
teaspoon
ground nutmeg
-
a pinch
ground cayenne pepper
-
½
cup
grated Parmesan cheese, for serving
Instructions
- 1. Boil salted water and cook the pasta until al dente, reserving 1 cup of pasta water before draining.
- 2. In a large saucepan, melt butter over medium heat, then whisk in flour until golden.
- 3. Add minced garlic and cook briefly before gradually whisking in the milk until smooth.
- 4. Increase heat and simmer, stirring, until the sauce thickens.
- 5. Remove from heat and stir in pumpkin, cream cheese, sage, salt, pepper, cinnamon, nutmeg, and cayenne until smooth.
- 6. Combine the cooked pasta with the sauce, adding reserved pasta water as needed for consistency.
- 7. Serve immediately, topped with Parmesan and remaining sage.
Nutrition Facts (estimated)
Servings
2 to 3 servings
Calories
483
Total fat
13g
Total carbohydrates
68g
Total protein
13g
Sodium
20mg
Cholesterol
38mg
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