Ingredients
Scale
- 8 oz fettuccine or your favorite pasta
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- Salt and pepper to taste
- Fresh parsley or sage, chopped for garnish
- Toasted pumpkin seeds for topping (optional)
Instructions
- Cook the pasta in a large pot of salted water until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
- In a large skillet over medium heat, melt butter. Add minced garlic and sauté 1-2 minutes until fragrant.
- Stir in pumpkin puree, heavy cream, nutmeg, and cinnamon. Heat through 3-5 minutes until smooth.
- Gradually whisk in Parmesan cheese until creamy. Add reserved pasta water if needed to reach desired consistency.
- Add drained pasta to skillet, tossing to coat evenly. Season with salt and pepper to taste.
- Divide pasta onto serving plates. Garnish with parsley or sage and sprinkle with toasted pumpkin seeds if desired. Serve immediately.
Notes
- Use fresh pumpkin puree for the best flavor.
- Adjust nutmeg and cinnamon to taste.
- Optional: add cooked chicken or sausage for a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian