Ingredients
Scale
- 8 ounces fettuccine pasta
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup pumpkin puree (canned or fresh)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Stir in the pumpkin puree and cook for 2-3 minutes, stirring frequently.
- Reduce the heat to low and gradually whisk in the heavy cream, stirring until smooth.
- Add the grated Parmesan cheese, nutmeg, salt, and pepper. Stir until the cheese is melted and the sauce is creamy.
- Toss the cooked fettuccine in the sauce until well coated.
- Serve hot, garnished with fresh parsley.
Notes
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream.
- Add cooked chicken or sautéed mushrooms for extra protein.
- This dish pairs well with a side salad or garlic bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3 grams
- Sodium: 550 milligrams
- Fat: 30 grams
- Saturated Fat: 15 grams
- Carbohydrates: 40 grams
- Fiber: 3 grams
- Protein: 12 grams
- Cholesterol: 70 milligrams