This creamy pumpkin fettuccine is a warm bowl of comfort! Made with smooth pumpkin puree, tasty spices, and lovely fettuccine noodles, it’s a fall favorite.
Honestly, who can resist a dish this cozy? I like to top it with a sprinkle of cheese for extra yum. Perfect for cozy nights in! 🍂
Key Ingredients & Substitutions
Fettuccine Pasta: I love using fettuccine for its wide, flat shape, which holds the creamy sauce beautifully. If you don’t have fettuccine, any long pasta like linguine or spaghetti works well too!
Pumpkin Puree: Canned pumpkin puree is super convenient and consistent. You can also make your own by roasting and pureeing fresh pumpkin. Just make sure it’s not pumpkin pie filling, which is sweetened and spiced.
Heavy Cream: For a lighter option, you can substitute half-and-half or even milk. However, this may slightly change the creaminess of the sauce. I sometimes add a splash of chicken or vegetable broth for an extra layer of flavor!
Parmesan Cheese: Freshly grated Parmesan melts easily and brings a wonderful salty flavor. If you need a dairy-free option, try nutritional yeast for a cheesy flavor without dairy.
How Do I Get the Sauce Just Right?
Achieving the perfect creamy pumpkin sauce requires careful cooking. Here are some tips:
- Melt the butter over medium heat to avoid burning. Add garlic and cook just until fragrant—about 1 minute. Don’t let it brown.
- Stir the pumpkin puree and heavy cream together gently, allowing them to warm without cooking them down too much. This keeps the vibrant flavor!
- Add the Parmesan cheese gradually, stirring until fully melted. Adjust the thickness of the sauce by adding reserved pasta water a little at a time.
Enjoy the process, and remember, taste as you go to get your sauce just the way you like it!
How to Make Creamy Pumpkin Fettuccine
Ingredients You’ll Need:
- 12 oz fettuccine pasta
- 1 cup pumpkin puree (canned or homemade)
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- 2 cloves garlic, minced
- 2 tbsp unsalted butter
- 1/4 tsp ground nutmeg
- 1/4 tsp ground black pepper
- Salt, to taste
- Fresh basil or parsley, thinly sliced (for garnish)
How Much Time Will You Need?
This tasty recipe takes about 25 minutes total: 10 minutes for preparation and 15 minutes for cooking. It’s a quick dish that’s perfect for a weeknight meal or a cozy dinner with friends!
Step-by-Step Instructions:
1. Cook the Fettuccine:
Start by bringing a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until it’s al dente, which usually takes about 8-10 minutes. Once done, drain the pasta, but don’t forget to reserve about 1 cup of that pasta water for later!
2. Sauté the Garlic:
In a large skillet or saucepan, melt the butter over medium heat. Once the butter is melted and bubbly, toss in the minced garlic. Sauté for about 1 minute, just until the garlic is fragrant but be careful not to let it brown—it should stay golden for the best flavor.
3. Make the Sauce:
Now it’s time to make your creamy sauce! Stir in the pumpkin puree along with the heavy cream, nutmeg, black pepper, and salt. Cook this mixture for about 3-4 minutes, stirring frequently, until everything is warmed through and the sauce slightly thickens.
4. Add Cheese & Adjust the Consistency:
Sprinkle the grated Parmesan cheese into the sauce and stir until it melts completely and becomes creamy. If you find the sauce is too thick, feel free to add a splash of the reserved pasta water until you reach your desired creaminess!
5. Combine with Pasta:
Now, add the drained fettuccine to the pumpkin sauce. Toss gently to ensure all the noodles are coated with that delicious creamy pumpkin goodness.
6. Serve and Garnish:
Divide your creamy pumpkin fettuccine among serving bowls. Garnish with extra Parmesan cheese and a sprinkle of fresh basil or parsley for that lovely pop of color and flavor.
7. Enjoy!
Your homemade creamy pumpkin fettuccine is now ready to be enjoyed! Serve it warm and dig in—you deserve this comforting dish!
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Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can make your own pumpkin puree from fresh pumpkins. Simply roast or steam the pumpkin until soft, scoop out the flesh, and blend until smooth. Just make sure to avoid using pumpkin pie filling, which contains added sugars and spices.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can use half-and-half or whole milk instead of heavy cream. Keep in mind that the sauce may be less creamy, so you might want to add a bit more cheese for flavor. Coconut cream or a non-dairy milk alternative can work too for a vegan version!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to reheat, add a splash of water or more cream to loosen the sauce, and warm it gently on the stove or in the microwave while stirring occasionally.
Can I Add Protein to This Dish?
Absolutely! Grilled chicken, sautéed shrimp, or even roasted chickpeas can be delicious additions to enhance the dish. Simply cook your chosen protein separately and then mix it into the pasta right before serving!