Description
A comforting and rich pasta dish featuring fresh pumpkin, creamy sauce, and nutty parmesan, perfect for cozy fall evenings.
Ingredients
Scale
- 8 oz fettuccine or penne pasta
- 2 cups fresh pumpkin, diced (or 1 cup canned pumpkin puree)
- 1 cup freshly grated parmesan cheese
- 1 cup heavy cream (or half-and-half)
- 2 cloves garlic, minced
- 1 small onion, diced
- 2 tbsp olive oil (or butter)
- 1 tsp dried sage (or fresh, chopped)
- 1 tsp dried thyme (or fresh, chopped)
- Salt and pepper to taste
- Nutmeg, to taste
Instructions
- Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- In a large skillet, heat olive oil over medium heat. Add diced onions and minced garlic, sautéing until translucent, about 3-5 minutes.
- Stir in the fresh pumpkin (or canned puree) and cook for another 3-4 minutes.
- Lower the heat and pour in the cream. Stir continuously, bringing to a gentle simmer until the sauce thickens to your desired consistency, adding reserved pasta water if necessary.
- Remove from heat and mix in grated parmesan until melted and creamy. Season with salt, pepper, and a hint of nutmeg.
- Toss the drained pasta into the sauce, mixing gently to coat. Allow to heat through for an additional minute.
- Garnish with extra parmesan and fresh parsley or toasted pumpkin seeds before serving.
Notes
Experiment with adding sautéed mushrooms or spinach for extra flavor and texture. Use freshly grated parmesan for the best melting quality.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg
Keywords: pumpkin, pasta, creamy, fall recipes, vegetarian, comfort food
