Creamy Pumpkin Sage One-Pot Fettuccine

Ingredients

• 12 ounces fettuccine
• 2 tablespoons olive oil
• 1 cup pumpkin puree
• 3 cups vegetable broth
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 8 leaves sage, chopped
• 1 teaspoon nutmeg, ground

Method

1. 01
   In a large pot, heat olive oil over medium heat. Add the chopped sage and cook until crispy, about 1-2 minutes. Remove and set aside for garnish.
2. 02
   To the same pot, add pumpkin puree, vegetable broth, heavy cream, salt, black pepper, and nutmeg. Stir well to combine.
3. 03
   Bring the mixture to a simmer. Add the fettuccine, ensuring it is submerged in the liquid. Stir occasionally to prevent sticking.
4. 04
   Cook the pasta according to package instructions or until al dente, about 10-12 minutes. Stir frequently to ensure even cooking.
5. 05
   Once the pasta is cooked, reduce the heat to low and stir in the grated Parmesan cheese until melted and creamy.
6. 06
   Taste and adjust seasoning with additional salt and pepper, if desired. Serve hot, garnished with crispy sage leaves and an extra sprinkle of Parmesan cheese.