Creamy Pumpkin Pasta
A cozy and comforting dish featuring a rich pumpkin sauce that clings beautifully to fettuccine noodles.
Equipment
- Large Pan
- Pot
Ingredients
- 1 cup pumpkin purée (fresh or canned, well drained)
- 1 Tbsp. olive oil
- 1 Tbsp. butter
- 1/4 tsp. salt
- 1 clove garlic chopped
- 2 Tbsp. Parmesan cheese freshly grated
- 1/4 cup cream (whipping, whole, or heavy)
- 3 cups cooked fettuccine (about 12 ounces dry pasta)
- 2 Tbsp. fresh Italian parsley chopped
Instructions
- Heat olive oil and butter in a large pan over low to medium heat. Add chopped garlic and cook for about a minute until fragrant, but do not let it brown.
- Stir in pumpkin purée, salt, Parmesan cheese, and cream. Whisk to combine until the sauce is smooth and creamy.
- Heat the sauce through for 3-5 minutes. If too thick, add a splash of pasta water to adjust the consistency.
- Gently add cooked pasta into the pan with the pumpkin sauce and toss to coat.
- Sprinkle fresh parsley over the top and serve immediately, adding extra Parmesan if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for 1-2 days. Reheat gently, adding a splash of milk or cream to restore creaminess.