Creamy Pumpkin Pasta Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy pumpkin sauce tossed with wheat fettuccini and finished with sage, parmesan, and warming spices like nutmeg and cinnamon. Rich and earthy with subtle sweetness, herbaceous undertones. A comforting pasta dinner that plays like a healthier Alfredo.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 8 ounces whole wheat fettuccini (or any other long, thin noodle, such as linguine or spaghetti)
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 2 cloves garlic (minced)
- 2 cups nonfat milk
- 1 cup pumpkin puree (not pumpkin pie filling)
- 3 ounces reduced-fat cream cheese (cut into chunks and at room temperature (do not use fat free))
- 1 tablespoon chopped fresh sage leaves (divided)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- Pinch ground cayenne pepper
- 1/2 cup grated Parmesan cheese (for serving)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1226mg
- Total sugar
- 22g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 584mg
- Calcium
- 725mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1226MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.