Ingredients:

  • 1 lb (450g) whole wheat fettuccine
  • 4 quarts (3.8L) water
  • 2 tbsp (30g) sea salt
  • 2 tbsp (28g) extra virgin olive oil
  • 1 medium (110g) yellow onion, finely diced
  • 4 cloves (20g) garlic, minced
  • 2 cups (480ml) pure pumpkin puree
  • 1/2 cup (120ml) low-sodium vegetable broth
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 1 tsp (2g) ground nutmeg
  • 1 tbsp (4g) dried sage
  • 1/2 tsp (3g) black pepper
  • 1 tsp (6g) salt

Instructions:

  1. Bring the salted water to a rolling boil. Add the pasta and cook until al dente according to package instructions.
  2. Before draining the pasta, scoop out 1 cup (240ml) of the starchy pasta water and set it aside. Drain the pasta.
  3. Heat the olive oil in a deep skillet over medium heat. Add the diced onion and sauté until translucent, about 4-5 minutes.
  4. Stir in the minced garlic and dried sage, cooking for another 60 seconds until aromatic.
  5. Stir in the pumpkin puree, vegetable broth, nutmeg, salt, and pepper. Whisk continuously for 3-4 minutes until the sauce simmers and turns a deep orange.
  6. Gradually whisk in the Parmesan cheese until melted and smooth.
  7. Add the cooked pasta directly into the skillet, tossing to coat in the sauce, adding reserved pasta water as needed to reach a velvety consistency.