Description
Indulge in the comforting flavors of pumpkin pasta, where creamy roasted pumpkin meets al dente fettuccine, infused with garlic and earthy sage. Perfect for chilly evenings, this dish is not only easy to prepare but also a showstopper at any gathering. Whether enjoyed on a busy weeknight or dressed up for a special occasion, each bite promises warmth and joy, making it the ultimate autumn comfort food.
Ingredients
Scale
- 2 cups fresh pumpkin, pureed (about 1 small sugar pumpkin)
- 3 cloves garlic, minced
- 8 oz fettuccine pasta
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 6 fresh sage leaves, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Halve the pumpkin, remove seeds, and place cut-side down on a parchment-lined baking sheet.
- Roast for 30-40 minutes until tender. Let cool slightly before scooping out the flesh.
- Cook fettuccine in salted boiling water according to package instructions until al dente; drain.
- In a skillet, melt butter over medium heat. Sauté minced garlic until fragrant.
- Gradually stir in heavy cream. Add roasted pumpkin and chopped sage; mash and mix until creamy.
- Toss cooked pasta with the sauce until evenly coated. Season with salt and pepper.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Autumn Comfort Food
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 3g
- Sodium: 360mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 70mg