Ingredients
Scale
- 8 ounces fettuccine pasta
- 1 cup pumpkin puree
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried sage
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the fettuccine pasta according to package instructions; 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, heavy cream, dried sage, nutmeg, salt, and pepper. Cook for about 5 minutes, stirring occasionally, until heated through.
- Add the grated Parmesan cheese and stir until the sauce is smooth and creamy.
- Toss the cooked fettuccine in the sauce until well coated. Cook for an additional 2-3 minutes to heat through.
- Serve hot, garnished with fresh parsley.
Notes
- For a lighter version, substitute heavy cream with half-and-half.
- Add cooked chicken or sautéed mushrooms for extra protein.
- Adjust the seasoning according to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4 grams
- Sodium: 300 milligrams
- Fat: 25 grams
- Saturated Fat: 15 grams
- Carbohydrates: 45 grams
- Fiber: 3 grams
- Protein: 10 grams
- Cholesterol: 60 milligrams