Description
Savor the rich flavors of fall with this creamy pumpkin pasta, a comforting dish perfect for chilly evenings.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1 cup heavy cream (or half-and-half for a lighter option)
- 3 cloves garlic, minced
- 1 tsp nutmeg
- 1 tsp sage
- Salt and pepper to taste
- 8 oz fettuccine or penne
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish
Instructions
- Boil water in a large pot over medium-high heat. Add a generous pinch of salt, then toss in your pasta. Cook according to package instructions until al dente, drain, and set aside.
- In the same pot, heat a drizzle of olive oil over medium heat. Add minced garlic and sauté until fragrant (about one minute).
- Stir in the canned pumpkin puree and gradually whisk in the heavy cream until smooth. Allow it to simmer gently.
- Sprinkle in nutmeg and sage while stirring. Season with salt and pepper to taste.
- Gently fold your cooked pasta into the creamy pumpkin mixture until well coated. If the sauce is too thick, add reserved pasta water or additional cream to reach desired consistency.
- Plate your creamy pumpkin pasta and top with grated Parmesan cheese and fresh parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 75mg