Ingredients
Scale
- 12 oz 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 salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- Fresh parsley, for garnish
Instructions
- Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Add the pumpkin puree, heavy cream, salt, black pepper, and nutmeg to the skillet. Stir to combine and cook for 3-4 minutes until heated through.
- Stir in the grated Parmesan cheese until melted and smooth.
- Add the cooked fettuccine to the sauce and toss to coat evenly.
- Serve hot, garnished with fresh parsley.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Add cooked chicken or sausage for extra protein.
- Feel free to mix in spinach or other vegetables for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 70 mg