Ultimate Pumpkin and Sage Pasta Recipe || Easy Fall Dinner

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Fry 15 to 20 leaves of fresh sage in olive oil until crispy, about 30 seconds to 1 minute; remove and drain on paper towel.

In the sage-infused oil, fry 1 diced shallot until translucent, then add 2 cloves of minced garlic and cook until starting to color.

Cook pasta according to package directions.

Stir in 2 cups of pumpkin puree, 1/2 teaspoon nutmeg, 1/8 teaspoon ground clove, 1/4 teaspoon cinnamon, and 1/2 teaspoon cardamom into the shallot and garlic mixture.

Add 1/2 cup of milk and 1/3 cup of reserved pasta water to create a smooth sauce; let simmer for 10 minutes.

Turn heat to low and stir in 1/4 cup of ricotta cheese until smooth and creamy.

Remove from heat and stir in 1/4 cup of heavy cream; adjust seasoning with salt and pepper.

Toss in the drained cooked pasta until evenly coated with the sauce; add brown sugar to balance acidity and mix well.

Serve topped with crispy sage leaves and a generous dusting of grated parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens