Pumpkin Fettuccine

Pumpkin Fettucini

Don’t say I didn’t warn you- for me Fall signals the start of eating all things pumpkin. So far this October I have enjoyed pumpkin spice cupcakes, pumpkin pancakes, pumpkin donuts, so why not try a hearty pumpkin pasta recipe next?  This is the perfect meal to transition into the Fall flavor palette- creamy Alfredo like sauce coupled with seasonal spices, hello dinner!  The pasta was so good, I split the one serving of leftovers I had so I could enjoy it twice at work this week.

Pumpkin Fettucini Recipe


1 teaspoon olive oil
2 tablespoons butter
4 cloves of garlic, minced
1 cup heavy cream
1 cup pumpkin puree
1/2 teaspoon basil
1/2 teaspoon thyme
salt and pepper, to taste
8 ounces fettuccine, cooked
freshly grated parmesan, to garnish

Pumpkin Fettucini Recipe


Heat oil and butter in a sauce pan with minced garlic and cook until lightly golden and fragrant.

Whisk in cream, pumpkin and spices and let simmer until thoroughly heated and smooth. Toss with cooked pasta, garnish with parmesan.

Pumpkin Fettucini Recipe


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