Fettuccine has always been one of my favorite kinds of pasta. Granted, most pastas are the same thing just in a different shape- but when I was little my aunt would make me fettuccine alfredo in the microwave so since then, it’s been a bit nostalgic for me.
Unfortunately, since those days I’ve become lactose intolerant and can’t handle the thick, creamy alfredo sauce. I still love fettuccine though, so I eat it with lots of different sauces. This Pumpkin sauce that I just made last week has to be my new favorite though!
It’s October so we’re currently seeing pumpkin in everything, and many of those things have no business having pumpkin in them. This is definitely an exception- the pumpkin in this dish is so perfectly balanced by the parmesan, little bit of heavy cream {not so much that I get a stomachache though!} and fresh parsley. A few fresh cracks from the black pepper grinder and it’s the perfect warm, inviting fall dinner- with just a hint of that nostalgia!
Fettuccine with Pumpkin Pasta Sauce
Ingredients:
1 lb. fettuccine
2 garlic cloves, minced
1.5 cups Libby’s canned pumpkin
3/4 cup grated Parmesan cheese
4 TBSP heavy cream
3-4 TBSP fresh parsley, chopped
Salt and Pepper to taste
Directions:
1. Cook fettuccine according to package directions. When draining, reserve 1 cup cooking liquid.
2. Heat a large skillet over medium heat. Add pumpkin puree, parmesan, salt, pepper, and garlic and heat for 1 minute.
3. Add cooked pasta to skillet and add heavy cream. Toss to coat.
4. Add small amounts of the reserved cooking water until the sauce has reached desired consistency. I like to add just a bit of water as I like the sauce to stick to the noodles, but if you want a looser sauce just add a little more water.
5. Cook over low heat for about 2-3 minutes, until fully warmed through. Top with fresh parsley and enjoy!
What’s your favorite way to enjoy pasta?
Need ideas for using up the rest of that pumpkin puree? Try this Pumpkin Spice Dessert Bar recipe, or these Pumpkin Pecan Bites! There’s also this Pumpkin Spice Smoothie, a Pumpkin Mug Cake, Chocolate Pumpkin Swirl Brownies, and Mini Pumpkin Chocolate Chip Donuts!
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- 1 lb. fettuccine
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- 2 garlic cloves, minced
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- 1.5 cups Libby’s canned pumpkin
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- 3/4 cup grated Parmesan cheese
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- 4 TBSP heavy cream
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- 3-4 TBSP fresh parsley, chopped
- Salt and Pepper to taste
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- Cook fettuccine according to package directions. When draining, reserve 1 cup cooking liquid.
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- Heat a large skillet over medium heat. Add pumpkin puree, parmesan, salt, pepper, and garlic and heat for 1 minute.
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- Add cooked pasta to skillet and add heavy cream. Toss to coat.
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- Add small amounts of the reserved cooking water until the sauce has reached desired consistency. I like to add just a bit of water as I like the sauce to stick to the noodles, but if you want a looser sauce just add a little more water.
- Cook over low heat for about 2-3 minutes, until fully warmed through. Top with fresh parsley and enjoy!
