Pumpkin Fettuccine Cream Sauce



2 teaspoons olive oil

1 rutabaga, diced

1 leek, sliced (just the white part)

1 tablespoon minced fresh sage

1 tablespoon minced fresh oregano

1 sprig fresh thyme, minced

1 pinch fresh rosemary, minced

1/2-1 teaspoon sea salt, to taste

1/4 teaspoon pumpkin pie spice

1 cup pureed pumpkin

1 can full-fat coconut milk

Freshly ground black pepper, to taste

Notes: Feel free to replace the fresh herbs with dried herbs or Italian Seasoning. The pumpkin can be replaced by sweet potato or any winter squash. The rutabaga isn't necessary for the creamy texture but does give the sauce a bite that reminds me a little bit of cheese. If you can't find one, you can go without, but I highly recommend you try it with the rutabaga!


  1. Heat olive oil in a large pan on medium-low. Add rutabaga, leek, herbs and spices. Cook for 10 minutes, stirring occasionally.
  2. Add pumpkin and coconut milk, stir briefly, then put top on pan and allow to simmer for 20 minutes. Stir occasionally.
  3. Add freshly ground black pepper to taste. At this point, you can serve as is (I left it this way in the photo above) or puree in a blender for a uniformly creamy consistency. Serve hot over pasta, veggies, or use in casserole dishes.

Serves 4.


An original recipe by Iris Higgins @The Daily Dietribe                 www.thedailydietribe.com