Creamy Pumpkin Fettuccine
30 min
|
easy
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 20 min | 30 min |
Introduction
This creamy pumpkin fettuccine wraps cozy fall flavors into a silky, comforting pasta that still feels light enough for weeknights.
It uses canned pumpkin puree, warm nutmeg, and plenty of Parmesan to create a velvety sauce that clings to every strand.
Serve it as an easy meatless main, a quick date-night dinner, or a holiday side dish that feels a little extra special.
Ingredients (4 servings)
Ingredients:
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How to Make Creamy Pumpkin Fettuccine
-
Boil the fettuccine
Bring a large pot of water to a rolling boil over high heat.
Salt the water generously so the pasta is well seasoned from the start.
Add the fettuccine and cook until al dente, following the package timing.
Before draining, scoop out about a cup of starchy pasta water and set aside.
Drain the pasta and leave it in the colander while you finish the sauce.
-
Saute the garlic
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Add the minced garlic and cook, stirring, until fragrant, about 30 to 60 seconds.
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Build the pumpkin cream sauce
Whisk in the pumpkin puree and cook it for about one minute to bloom the flavor.
Pour in the heavy cream, then add the salt, black pepper, and ground nutmeg.
Bring the sauce to a gentle simmer and cook for 3 to 5 minutes, stirring often.
If the sauce seems too thick, stir in a splash of hot pasta water to loosen it.
-
Toss the pasta with the sauce
Add the drained fettuccine to the skillet with the pumpkin cream sauce.
Sprinkle in the grated Parmesan and toss everything over low heat until the pasta is coated.
If needed, add more pasta water a little at a time until the sauce looks silky.
Taste and adjust the seasoning with more salt or pepper, if you like.
-
Garnish and serve
Twirl the creamy pumpkin fettuccine into warm bowls or plates.
Top each serving with extra freshly grated Parmesan and a good amount of cracked black pepper.
Serve right away while the sauce is hot and glossy.
Substitutions
- Heavy cream -> half-and-half or whole milk with butter
- Use the same amount of half-and-half for a lighter sauce that still tastes rich and silky. You can also use whole milk with a teaspoon of butter for similar creaminess.
- Parmesan cheese -> Pecorino Romano
- Swap Parmesan for Pecorino Romano if you like a sharper, saltier cheese flavor. Use a slightly smaller amount and taste as you go, since Pecorino is more intense.
- Pumpkin puree -> butternut squash puree
- Butternut squash puree makes the sauce a little sweeter and very smooth, with the same cozy color. Use canned butternut puree or blend roasted squash with a splash of water until smooth.
Tips
- Salt the pasta water well
- The water should taste almost like the sea, so the pasta carries flavor before it meets the sauce.
- Grate your cheese fresh
- Freshly grated Parmesan melts smoother than pre-shredded cheese, which often has starches that can make sauces grainy.
- Control the sauce thickness with pasta water
- Add pasta water in small splashes, because a little starch goes a long way for a silky texture.
- Warm the bowls before serving
- Rinse bowls with hot tap water so the sauce stays hot and creamy longer at the table.
- Finish the pasta on low heat
- Keep the skillet on low so the cream does not break and the cheese melts gently.
Nutrition Facts *
| Energy | 461 | kcal |
|---|---|---|
| Protein | 14 | g |
| Total Fat | 16 | g |
| Carbohydrates | 60 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My sauce turned out too thick; how can I fix it?
- Whisk in warm pasta cooking water a few tablespoons at a time until the sauce loosens. If you already tossed the pasta, toss everything together over low heat while adding the water.
- My sauce is too thin and runny; what should I do?
- Let the sauce simmer a few extra minutes so some liquid cooks off and it thickens. You can also add a little more pumpkin puree and Parmesan to help it tighten up.
- Can I use canned pumpkin pie filling instead of pumpkin puree?
- Skip pumpkin pie filling here, because it has sugar and spices that will make the sauce too sweet. Look for cans labeled 100 percent pumpkin or unsweetened pumpkin puree instead.
- Can I make this ahead of time?
- The sauce can be made a day ahead and cooled, then stored tightly covered in the fridge. Reheat gently with a splash of milk or water, and cook the pasta fresh before serving.
- How can I add protein to make this a complete meal?
- Stir in cooked chicken, crumbled Italian sausage, or drained chickpeas during the final toss with the sauce. You can also top bowls with toasted walnuts or pine nuts for crunch and extra richness.
Serving Suggestions
This creamy pumpkin fettuccine pairs beautifully with a simple green salad and a crisp white wine.
For a fun twist, add crispy sage leaves or browned butter on top for even deeper fall flavor.
Leftovers reheat well in a skillet with a splash of milk, making an easy cozy lunch the next day.
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