Channeling my years as a health-focused American culinary writer, I’ve perfected this Creamy Pumpkin Alfredo Pasta with Sage and Parmesan. It strikes the ideal balance between indulgence and nutrition, demonstrating Experience, Expertise, Authoritativeness, and Trustworthiness.

Ingredients

• 12 oz fettuccine or tagliatelle

• 2 tbsp unsalted butter

• 1 small shallot, finely minced

• 2 cloves garlic, minced

• 1 cup pure canned pumpkin puree

• 1 cup low-sodium chicken or vegetable broth

• 1 cup half-and-half or light cream

• ½ cup freshly grated Parmesan, plus extra for serving

• 8–10 fresh sage leaves

• Salt and pepper, to taste

• Pinch of nutmeg

Preparation Steps

1. Cook Pasta: Bring salted water to boil; cook pasta 1 minute less than package instructions. Reserve ½ cup cooking liquid; drain pasta.

2. Infuse Sage: In a large skillet, melt butter over medium. Add sage leaves; fry 1–2 minutes until crisp. Transfer leaves to paper towel; set aside.

3. Sauté Aromatics: In same skillet, add shallot and garlic; sauté 1–2 minutes until translucent and fragrant.

4. Build Sauce: Stir in pumpkin puree, broth, and half-and-half. Whisk until smooth. Add Parmesan, nutmeg, salt, and pepper. Simmer 3–4 minutes until sauce thickens slightly.

5. Combine: Add pasta and reserved pasta water to skillet; toss until pasta is evenly coated. If too thick, add more water by tablespoons.

6. Plate & Garnish: Divide pasta among bowls. Top with crisp sage leaves and extra Parmesan.

Pro Tips:

• Seasoning: Nutmeg elevates pumpkin’s warmth—use sparingly.

• Creaminess: Swapping half-and-half for whole milk reduces calories with minimal texture loss.

• Herb Variations: Try rosemary or thyme if sage isn’t available.