Using canned pumpkin umphs up the veggie power while making a creamy sauce for this quick meal.

We Provide
  • 7 Oz. Fettuccini
  • 3 Tablespoons Butter
  • 2 Cloves Garlic
  • 6 Tablespoons Cream
  • 2 Oz. Grated Parmesan Cheese
  • 1 Tablespoon Tomato Paste
  • ½ Cup Canned Pumpkin
  • ¼ Oz. Fresh Sage
  • 4 Oz. Baby Spinach
  • 1 Oz. Pumpkin Seeds
You Provide
  • Salt and Pepper
  • Olive Oil
  • Sauté Pan
  • Sauce Pan
  • Cutting Board
  • Chefs Knife
  • Medium Mixing Bowl
  • 1 Cup Pasta Water
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Step 1


Fill Sauce pan ¾ full with water. Place over high heat, cover and bring to a boil. While that heats up crush or finely dice the garlic. Remove the sage leaves from the stem.

Step 2


Preheat sauté pan over high heat with 4 tablespoons olive oil. Once shimmering, add in the sage leaves into hot oil and fry on both sides until crisp, 2-3 minutes. Once the sage is fried, remove and set aside. Reduce heat to low and pour off excess burnt oil.

Step 3


Once the water in the pan is up to a boil, season with salt and add in the Fettuccini. Cook in boiling water for 7 minutes.

Step 4


While the pasta cooks, add the butter, crushed/diced garlic into the hot sauté pan and cook for 1-2 minutes, until fragrant, but not browned. Add in the pumpkin, tomato paste, cream, and Parmesan cheese (reserving a few pinches for final plating). Season with salt and pepper and stir to combine. Bring up to a simmer over medium low heat.

Step 5


Once the pasta has cooked through and is still slightly firm in the middle, take a cup of the cooking liquid out and set aside. Strain the pasta and add cooked pasta into your pumpkin sauce along with the spinach. Toss to combine, and add splashes of the cooking liquid to thin out the sauce until all the noodles are coated and the spinach has wilted.

Step 6


Place half of the creamy pasta onto a plate and top with a pinch of parmesan cheese, fried sage and pumpkin seeds.



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