Creamy Pumpkin Pasta
Creamy pumpkin pasta is a comforting dish that perfectly combines rich flavors and seasonal spices. With golden fettuccine enveloped in a velvety pumpkin cream sauce, this recipe evokes memories of cozy autumn evenings spent with loved ones. Quick to prepare, it’s ideal for weeknight dinners or festive gatherings, promising to delight your taste buds with every bite.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Cooking
- Cuisine: Italian
Ingredients
Scale
- 8 oz fettuccine
- 1 cup canned pumpkin puree
- 1 cup heavy cream (or half-and-half)
- ½ cup freshly grated Parmesan cheese
- 2 cloves garlic, minced
- ½ tsp nutmeg
- 2 tbsp fresh sage, chopped
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Boil salted water in a large pot over high heat. Add fettuccine and cook until al dente according to package instructions.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds).
- Stir in the pumpkin puree and heavy cream until well combined and heated through.
- Season the sauce with nutmeg, salt, pepper, and chopped sage; stir continuously for 3-5 minutes until slightly thickened.
- Drain the cooked pasta and toss it in the skillet with the sauce until evenly coated.
- Remove from heat and stir in grated Parmesan cheese until melted. Serve immediately.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 480
- Sugar: 6g
- Sodium: 350mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg
Keywords: For added flavor, consider roasting the pumpkin before pureeing. Substitute pumpkin with butternut squash or add crispy bacon for variations. Store leftovers in an airtight container for up to three days; reheat gently on the stove with a splash of cream.