Description
Creamy Pumpkin Pasta: Your New Fall Comfort Food Favorite
Ingredients
Scale
- 12 ounces Fettuccine or Pasta of Choice (Use whole-wheat or gluten-free if needed.)
- 2 tablespoons Olive Oil (Can be swapped with vegetable oil.)
- 3 cloves Garlic, minced (Adjust to taste.)
- 1 cup Pumpkin Purée (Canned or homemade.)
- 1 cup Heavy Cream (Half-and-half can be used.)
- 1/4 cup Grated Parmesan Cheese (Consider nutritional yeast for vegan option.)
- 1/2 teaspoon Ground Nutmeg (Feel free to replace with cinnamon.)
- 1/2 teaspoon Salt (Adjust according to taste.)
- 1/4 teaspoon Ground Black Pepper (Optional, adjust based on desired heat.)
- 1 tablespoon Fresh Sage Leaves, chopped (Optional, can swap for thyme.)
- 1 teaspoon Crushed Red Pepper Flakes (Optional for heat.)
- 1/4 cup Extra Grated Parmesan (For garnish.)
Instructions
- Bring a large pot of salted water to a rolling boil. Cook your fettuccine or preferred pasta according to the package instructions until al dente. Drain, then set aside.
- In a skillet, heat a tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until it becomes fragrant but not browned.
- Stir in 1 cup of pumpkin purée and cook it for about 2 minutes, allowing the flavors to blend beautifully.
- Gradually add 1 cup of heavy cream, stirring continuously. Cook for 3-5 minutes, letting the sauce thicken until it reaches a velvety consistency.
- Sprinkle in 1/4 cup of grated Parmesan cheese, 1/2 teaspoon of ground nutmeg, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir well until the cheese is melted and the sauce is creamy.
- Toss the cooked pasta into the sauce, ensuring every strand is generously coated with that luxurious creamy mixture.
- If desired, garnish with chopped fresh sage and a sprinkle of crushed red pepper flakes. Serve warm with extra grated Parmesan on top.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 60 mg