Creamy Pumpkin Fettuccine
25 min
|
easy
Recipe by Eunice
Introduction
Think of this as fall's answer to Alfredo: silky pumpkin puree and a splash of cream with garlic, nutmeg, and plenty of Parmesan so every strand of fettuccine is glossy and properly seasoned.
Weeknight-fast but date-night pretty, it is cozy without the food coma, pantry-friendly, and begging for extra cracked black pepper at the table.
Ingredients (4 servings)
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Ingredients:
- 12 oz fettuccine pasta fettuccine pasta 12 oz
- 1 Tbsp olive oil olive oil
- 3 cloves garlic, minced garlic 0.27 head (for garlic clove)
- 1 cup pure pumpkin purée pure pumpkin purée 8.62 oz
- ½ cup heavy cream heavy cream 4 fl oz
- ¼ cup Parmesan cheese, grated Parmesan cheese 0.71 oz
- ¼ tsp ground nutmeg ground nutmeg 0.04 oz
- 1 tsp salt salt
- ¼ tsp black pepper black peppercorns (for black pepper)
- Parmesan cheese, freshly grated (for garnish) Parmesan cheese 1 null
- black pepper, freshly cracked (for garnish) black peppercorns (for black pepper)
How to Make Creamy Pumpkin Fettuccine
-
Boil and salt the water like the ocean
Bring a large pot of water to a rolling boil and salt it generously so the pasta is seasoned from the inside out.
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Cook the fettuccine to al dente
Drop in the fettuccine and cook until just shy of al dente per package directions, then reserve 1 cup of starchy pasta water before draining.
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Warm the pan and bloom the garlic
Heat the olive oil in a large skillet over medium heat and sauté the minced garlic for 30 to 45 seconds until fragrant, keeping it pale to avoid bitterness.
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Toast the pumpkin for depth
Stir in the pumpkin puree and cook it in the oil and garlic for 1 to 2 minutes to drive off excess moisture and concentrate flavor.
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Build the creamy base
Pour in the heavy cream, add the nutmeg, salt, and black pepper, and whisk until smooth and gently simmering.
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Emulsify with pasta water
Add 1 or 2 splashes of the reserved pasta water and whisk until the sauce loosens to a silky, spoon-coating consistency.
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Melt in the Parmesan off heat
Remove the pan from heat and whisk in the grated Parmesan so it melts smoothly without clumping or breaking.
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Toss pasta in the pan
Add the drained fettuccine to the sauce and toss vigorously, adding more pasta water as needed so every strand is glossy and saucy rather than heavy.
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Taste and finish
Taste and adjust salt and pepper, then plate and shower with freshly grated Parmesan and a few cracks of black pepper.
Substitutions
- Heavy cream -> full-fat coconut milk or coconut cream
- Coconut gives a lush body with a gentle sweetness that plays well with pumpkin and nutmeg while keeping things dairy-free and still glossy.
- Parmesan -> white miso paste plus nutritional yeast
- Stir 1 to 2 teaspoons white miso into the sauce and finish with 1 to 2 tablespoons nutritional yeast for a savory, cheesy vibe that stays vegetarian and rennet-free with deep umami.
- Fettuccine -> gluten-free fettuccine or wide pappardelle
- A quality gluten-free pasta holds the creamy sauce beautifully when cooked al dente, while pappardelle brings extra surface area for maximum cling and silkiness.
Tips
- Salt the pasta water like you mean it
- Your sauce can only do so much if the pasta itself is bland, so season the water until it tastes pleasantly briny.
- Microplane the Parmesan super fine
- Finer shreds melt faster and more evenly, which prevents graininess and gives you that ultra-smooth finish.
- Control heat to avoid broken sauce
- Melt the cheese off heat and keep the sauce at a gentle simmer so dairy stays silky instead of separating.
- Use pasta water like a sauce tool
- The starch in that liquid is liquid gold for thinning, glossing, and binding the sauce without diluting flavor.
- Warm bowls for longer-lasting creaminess
- A quick rinse of hot water or a low oven preheat keeps the sauce from tightening up on cold plates.
- Optional flavor boosters
- A pinch of smoked paprika or a tiny knob of butter whisked in at the end adds warmth and sheen without stealing the pumpkin’s spotlight.
Nutrition Facts *
| Energy | 460 | kcal |
|---|---|---|
| Protein | 13 | g |
| Total Fat | 15 | g |
| Carbohydrates | 60 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why is my sauce too thick or pasty?
- Pumpkin is starchy and thirsty, so whisk in hot pasta water a splash at a time until the sauce flows slowly off a spoon and clings to the noodles.
- The sauce looks thin right after tossing, what now?
- Give it 1 minute in the pan with the pasta and toss because the starch on the noodles will tighten the sauce as it rests.
- Can I use pumpkin pie filling instead of puree?
- No, pie filling is pre-sweetened and spiced which will throw the balance off, so stick to unsweetened pumpkin puree for proper savory control.
- How do I reheat without the sauce breaking?
- Warm gently over low heat with a splash of water or milk, stirring constantly, and finish with a little fresh Parmesan to restore body.
- Can I make this ahead of time?
- The sauce can be made a day ahead and thinned with pasta water when tossing to serve, but cook the pasta fresh for the best texture.
- How can I add protein without drying things out?
- Fold in sautéed mushrooms or chickpeas for vegetarian heft or add crispy pancetta or rotisserie chicken tossed in at the end so it stays juicy.
Serving Suggestions
Crisp a few sage leaves in butter and spoon that nutty goodness over the pasta, or finish with toasted pepitas for crunch that wakes up the creaminess.
Pair with a lemony arugula salad and a chilled glass of pinot grigio, and if you like a little heat, a pinch of red pepper flakes brings just enough attitude.
More pairings:
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