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Ingredients
- 1 lb. fettuccine
- 5 cloves garlic minced
- ½ tsp. red pepper flake
- 7 fresh sage leaves, a few more for garnish
- 1 ½ cup pumpkin puree
- 1 tbsp. tomato paste
- ½ cup chicken broth
- 2 cups spinach leaves, chopped
- ½ cup grated parmesan
- ½ cup chopped toasted pecans for garnish
- ¼ cup chopped chives for garnish
Instructions
- Bring pot of salted water to boil
- Add fettuccine and boil 1 minute below al dente
- Save 1 cup of pasta water before draining
- Meanwhile warm olive oil in large skillet and add garlic, sage leaves and red pepper flakes, cook until garlic is softened
- Add pumpkin puree and tomato paste, mix thoroughly, add chicken broth to loosen sauce
- Add spinach leaves and to sauce, stir until wilted
- Taste sauce and adjust seasonings
- Add pasta and mix thoroughly, if sauce seems dry add ½ cup of pasta water until loosened
- Add cheese and mix until thickened
- Platter pasta and garnish with pecans and chives, pass additional cheese at table.
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