This creamy pumpkin fettuccine is like a warm hug in a bowl! Made with silky pasta and a rich pumpkin sauce, it’s perfect for cozy nights.
The best part? It’s super easy to make, so you can impress friends and family without breaking a sweat. Plus, who can resist that fall flavor? 🎃
Key Ingredients & Substitutions
Fettuccine Pasta: This wide pasta is perfect for holding sauce. You can swap it for spaghetti or penne if needed. Just make sure to adjust the cooking time based on what you choose!
Pumpkin Puree: Canned pumpkin is super convenient and saves time. If fresh pumpkin is available, roasting and pureeing it yourself adds a richer flavor. Just avoid pumpkin pie filling, as it has added sugars and spices.
Heavy Cream: For a lighter option, use half-and-half or full-fat coconut milk. Keep in mind that coconut might add a subtle flavor, but it works nicely with pumpkin!
Parmesan Cheese: While Parmesan adds a great nutty flavor, pecorino or nutritional yeast can be good alternatives for a dairy-free option or different taste.
Ground Nutmeg: This spice enhances the pumpkin flavor. If you don’t have nutmeg, cinnamon can be a nice substitute, giving it a warm profile.
How Do I Achieve the Perfect Creamy Sauce?
The creaminess of the sauce is key to making this dish special! Start by sautéing garlic gently so it becomes fragrant without browning. Once you add the pumpkin puree, let it warm up; this helps deepen the flavor.
- Add the cream slowly and let the mixture simmer. This softens the garlic and blends the flavors nicely.
- Stir in the cheese off the heat to prevent clumping; the residual heat will melt it perfectly.
- Adjust the thickness by adding reserved pasta water. This helps the sauce cling to the pasta without being too runny.
For the best results, always taste and adjust seasoning as you go! Enjoy this creamy pumpkin fettuccine with all its fall flavors!
Creamy Pumpkin Fettuccine
Ingredients You’ll Need:
- 12 oz (340g) fettuccine pasta
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup pumpkin puree (canned or fresh)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 tsp ground nutmeg
- 1/4 tsp chili flakes (optional, for slight heat)
- Salt and freshly ground black pepper, to taste
- Fresh sage or parsley leaves, chopped, for garnish
How Much Time Will You Need?
This creamy pumpkin fettuccine recipe takes about 15 minutes to prepare and 10 minutes to cook, making the total time around 25 minutes. It’s quick, easy, and perfect for those busy nights when you want something delicious!
Step-by-Step Instructions:
1. Cook the Fettuccine:
Start by bringing a large pot of salted water to a boil. Once boiling, add the fettuccine and cook according to package instructions until al dente. Before draining, remember to reserve 1 cup of pasta water. This will help adjust the sauce later!
2. Prepare the Sauce:
While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the minced garlic to the skillet, sautéing for about 1 minute until it becomes fragrant but not browned. This step adds a wonderful flavor to the dish.
3. Add Pumpkin and Cream:
Next, stir in the pumpkin puree and cook for about 2 minutes, allowing it to warm through. Then pour in the heavy cream, stirring well to combine. Let the sauce simmer for about 3-4 minutes until it thickens slightly. You’ll start to smell the deliciousness!
4. Mix in Cheese and Seasonings:
Now it’s time to make your sauce creamy! Add the grated Parmesan cheese, ground nutmeg, chili flakes (if you like a little heat), salt, and pepper. Stir everything together until you have a wonderfully smooth and creamy sauce.
5. Combine with Pasta:
Once the pasta is cooked and drained, add it to the skillet with your sauce. Toss everything together so the pasta is well-coated. If the sauce seems too thick, gradually add some reserved pasta water until you reach your desired creamy consistency.
6. Serve and Garnish:
Remove the skillet from the heat and serve your delicious fettuccine immediately! Garnish each serving with freshly chopped sage or parsley, extra Parmesan shavings, and a crack of black pepper. Enjoy every creamy, savory bite!
Bon appétit! This dish is not only comforting but also a delightful way to enjoy the flavors of fall.
Can I Use Other Types of Pasta?
Absolutely! While fettuccine works beautifully in this dish, you can use other pasta types like penne, rigatoni, or even gluten-free pasta. Just adjust the cooking time according to the package instructions.
Can I Make This Dish Vegetarian?
Yes, it’s already vegetarian! If you want to make it vegan, use a plant-based cream and nutritional yeast instead of Parmesan. You can also skip the cheese altogether for a light yet still flavorful dish.
How Do I Store Leftovers?
Store leftover creamy pumpkin fettuccine in an airtight container in the fridge for up to 3 days. When reheating, add a splash of cream or reserved pasta water to help restore the creamy consistency.
Can I Add Protein to This Dish?
Definitely! Cooked chicken, shrimp, or even sautéed mushrooms would be great additions. Just make sure to add them towards the end of cooking to heat through without overcooking.