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
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Bring a large pot of salted water to boil for pasta.
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In a large skillet, heat olive oil and butter over medium heat.
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Add shallot and garlic, sauté until softened, about 3 minutes.
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Add pumpkin puree and heavy cream, stirring to combine.
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Stir in nutmeg, chopped sage, salt, and pepper.
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Simmer sauce on low heat for 5-7 minutes until slightly thickened.
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Meanwhile, cook pasta according to package directions, reserving 1/2 cup pasta water.
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Add Parmesan cheese to the sauce, stirring until melted.
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Drain pasta and add to the sauce, tossing to coat evenly.
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Add pasta water as needed to reach desired consistency.
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Top with toasted pine nuts and additional Parmesan.
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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!
