Fettuccine with Pumpkin Cream SauceOct 22 2011 by
Can there be too many pumpkin recipes? I don’t think so. This pumpkin cream sauce is one of my favorites. Oh, who am I kidding? Pumpkin recipes are like children. How can I have a favorite? I love them all. Anyway, this one is really good, creamy and delicious with savory herbs to make you sniff in appreciation before you even taste a bite. Don’t stop at putting in on pasta. It’s great on roasted vegetables or mixed in with quinoa or rice for a quick risotto like side dish.
- 2 tbsp olive oil
- 2 medium leeks, cut lengthwise, thoroughly washed and thinly sliced
- 1 tsp sea salt, divided
- 3/4 cup pumpkin puree
- 3-4 fresh sage leaves, thinly sliced
- 1 cup non-dairy milk
- 16 ounces whole grain fettuccine, cooked
- 1/4 cup fresh flat leaf parsley, minced
- 1/2 cup Homemade Croutons (optional)
- Heat oil in a large skillet over medium heat. Add the sage and sauté until slightly brown, 3-4 minutes. Add leeks and 1/2 tsp salt. Sauté until tender about 4-5 minutes. Remove from heat.
- Place the leeks in a food processor with the milk and process until smooth.
- Return the leek mixture to the skillet and add in the pumpkin puree, remaining 1/2 tsp salt and bring to a simmer.
- Simmer 3-4 minutes or until hot and bubbly.
- Add the cooked pasta to the skillet and toss to coat.
- Serve garnished with parsley and croutons (optional).
Makes 8 servings.
Nutrients per serving (sauce only made with unsweetened soy milk): Calories: 128, Cal. from Fat: 71, Total Fat: 8g, Sat. Fat: 1g, Carbs: 11g, Fiber: 3g, Sugars: 3.5g, Protein: 3g, Sodium: 487mg, Chol: 0mg
Mixed with pasta this recipe is best eaten right away. If the pumpkin cream sauce is kept separate then it can be stored in an airtight container in the refrigerator for up to 3 days.