Everybody knows that Fall season is Pumpkin season!
From the classic Pumpkin Spice Latte to a modern creamy Pumpkin Soup, this fruit has tons of unique options. And yes, pumpkins are fruits… because they have seeds:)
I have several pumpkin recipes that I must indulge in every autumn. Pumpkin Sage Fettuccine is at the top of the list.
Velvety pumpkin puree combine with garlic, sage, cream and flavors of fall make for one amazing meal. Personally, I will eat any kind of pasta, because I have a special place in my heart for it. A blank canvas that is delicious and extremely versatile, but is packed with the bodies favorite fuel; carbohydrates.
Literally a dancers best friend. Carbohydrates are your body’s main source of energy and help fuel brain function, heart wellness and our central nervous system.
The body breaks carbs down into glucose, immediate sources of energy that release slowly over time and help sustain dancers. Long hours in the studio or days spent in ballrooms at conventions, carbohydrates are the key to keep your kiddo moving and grooving.
Combine this with tasty pumpkin that’s rich in fiber, antioxidants and iron to help support the immune system and increase blood cell production. Making healthy and happy dancers.
Finishing this dish with a seasoning of sage, rich in vitamin K promoting bone health, and salt & pepper to taste. This simplistic meal is sure to satisfy, sustain your dancer and curb those fall food cravings!
Recipe Below:
Ingredients:
2 bags Giovanni RANA fresh Fettuccine pasta
2/3 cup Pumpkin puree
1/4 cup Chicken broth
1/2 cup heavy whipping cream
2 tablespoons unsalted butter
2 cloves minced garlic
1/2 teaspoon each of Ancho Chili powder, paprika and cinnamon
1/4 teaspoon salt & pepper
4 sage leaves Julienne
Instructions:
*Combine the ancho chili powder, paprika, salt and pepper in a small dish and set aside.
*In a large skillet, melt butter completely. Add garlic and saute for 2-3 minutes until fragrant.
*Pour in the chicken stock and simmer 1-2 minutes, then add the pumpkin puree and combine with all other ingredients. It will be thick at first, but continue to stir and incorporate. Simmer 3-5 minutes until all ingredients combine.
*Add the spice mixture and cook and additional 2 minutes to marry the flavors. Pour in the heavy whipping cream, mix and cook for 5-7 minutes until velvety and smooth.
*Meanwhile, bring 8-10 cups of water with 2 palm fulls of salt , adding flavor to the pasta, to a rolling boil. Add fettuccine and cook according to package instructions and drain, setting aside 1 cup of pasta water.
*Add the cooked fettuccine pasta to the sauce pan, coating each and every noodle with this pumpkin goodness. If you desire a thinner mixture, add a little pasta water to the sauce and continue to mix. Finish with fresh sage that has been Julienne, cut into thin strips, and sprinkle over the entire dish.
Hope you enjoy!
