Ingredients
Scale
- 12 oz Fettuccine
- 4 tbsp Butter
- 3 cloves Garlic, minced
- 3–4 leaves Sage
- ½ cup Pumpkin Puree
- 2 cups Heavy Cream
- ½ cup Parmesan Cheese
- Salt & Pepper, to taste
- Pinch Nutmeg (optional)
- Splash Pasta Water
Instructions
- Cook the fettuccine in a large pot of salted boiling water until al dente. Reserve some pasta water, then drain the rest.
- In a large skillet, melt the butter over medium heat. Add minced garlic and sage leaves; sauté for 1-2 minutes until fragrant.
- Stir in pumpkin puree, cooking for another 2 minutes.
- Add heavy cream, stirring well until it comes to a gentle simmer.
- Mix in Parmesan cheese until melted. Season with salt, pepper, and nutmeg to taste. Add a splash of pasta water for desired consistency.
- Toss drained fettuccine in the sauce until well coated.
Notes
Serve hot with extra Parmesan and sage. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 80mg