Easy Creamy Pumpkin Fettuccine
Whip up a quick and delicious creamy pumpkin fettuccine perfect for autumn!
Ingredients
Main Ingredients
- 12 oz fettuccine pasta Use fresh or dried pasta.
- 1 cup pure pumpkin puree Avoid pumpkin pie filling.
- 1 cup heavy cream For a lighter option, substitute with half-and-half.
- 2 tbsp olive oil Extra virgin for better flavor.
- 1 tsp garlic powder You can use fresh minced garlic instead.
- 1 tsp Italian seasoning A blend of herbs for great flavor.
- 1 cup Parmesan cheese Grated for easy melting.
- 0.5 tsp salt Adjust to taste.
- 0.25 tsp black pepper Freshly ground if possible.
- 1 tbsp fresh parsley For garnish.
Instructions
Preparation Steps
- Cook the fettuccine according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the garlic powder and Italian seasoning, cooking for about 1 minute.
- Stir in the pumpkin puree and heavy cream, mixing well until smooth. Bring to a gentle simmer.
- Add the cooked fettuccine to the skillet, tossing to coat the pasta with the sauce evenly.
- Mix in the grated Parmesan cheese, salt, and black pepper, stirring until well combined.
- Serve hot, garnished with chopped parsley.
Notes
For extra flavor, add a pinch of nutmeg or cayenne pepper. Pair with toasted bread for a complete meal!
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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