Creamy Pumpkin Pasta

Ingredients

• 1 lb fettuccine or pappardelle pasta
• 1 (15 oz) can pumpkin puree
• 2 cups heavy cream
• 4 cloves garlic, minced
• 1 shallot, finely chopped
• 2 tbsp olive oil
• 1/4 cup unsalted butter
• 1 cup freshly grated
• Parmesan cheese
• 2 tbsp fresh sage leaves, chopped
• 1/4 tsp ground nutmeg
• 1/4 cup toasted pine nuts
• Salt and black pepper to taste
• 1/2 cup pasta water (reserved)
• Fresh sage leaves for garnish

Instructions

1. Bring a large pot of salted water to boil for pasta.

2. In a large skillet, heat olive oil and butter over medium heat.

3. Add shallot and garlic, sauté until softened, about 3 minutes.

4. Add pumpkin puree and heavy cream, stirring to combine.

5. Stir in nutmeg, chopped sage, salt, and pepper.

6. Simmer sauce on low heat for 5-7 minutes until slightly thickened.

7. Meanwhile, cook pasta according to package directions, reserving 1/2 cup pasta water.

8. Add Parmesan cheese to the sauce, stirring until melted.

9. Drain pasta and add to the sauce, tossing to coat evenly.

10. Add pasta water as needed to reach desired consistency.

11. Top with toasted pine nuts and additional Parmesan.

12. Garnish with fresh sage leaves before serving.

Twirl your fork into this Creamy Pumpkin Pasta and let the silky sauce wrap around each strand like a cozy autumn blanket! The sweet earthiness of pumpkin melds perfectly with the savory Parmesan and aromatic sage, creating a pasta dish that’s both comforting and sophisticated. Whether you’re craving fall flavors or looking to elevate your pasta game, this dish delivers restaurant-worthy results with minimal effort. So grab your biggest pot, pick your favorite pasta shape, and get ready to create a bowl of pure autumn comfort that’ll have everyone asking for seconds!