Description
Get ready to have your mind blown by fall flavors in pasta form! Creamy Pumpkin Fettuccine is like autumn decided to become a dinner dish, and honestly, it’s the best decision fall ever made. We’re talking silky fettuccine noodles coated in the most velvety, dreamy pumpkin cream sauce that’s savory, slightly sweet, and loaded with warm spices. It’s got sage, garlic, parmesan, and just enough pumpkin to make it special without tasting like you’re eating a PSL for dinner. This is the kind of pasta that makes people lean back in their chairs, close their eyes, and wonder why they’ve been sleeping on pumpkin in savory dishes all these years.
Ingredients
For the Pasta:
1 lb fettuccine (fresh or dried)
Salt for pasta water
2 tbsp olive oil
For the Pumpkin Cream Sauce:
3 tbsp butter
4 cloves garlic, minced
1 small shallot, finely diced
1 cup canned pumpkin purée (NOT pumpkin pie filling!)
1 1/2 cups heavy cream 1/2 cup whole milk
1 cup vegetable or chicken broth
1 cup freshly grated parmesan cheese
1 tsp fresh sage, chopped (or 1/2 tsp dried)
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp cayenne pepper (optional but adds nice warmth)
Salt and pepper to taste
For Topping:
Extra parmesan cheese, grated
Fresh sage leaves (fried in butter if you’re feeling fancy)
Toasted pumpkin seeds (pepitas)
Crispy pancetta or bacon bits (optional)
Red pepper flakes
Cracked black pepper
Optional Add-ins:
Sautéed mushrooms
Baby spinach or kale
Grilled chicken or Italian sausage
Caramelized onions
Instructions
Bring a large pot of salted water to a boil (it should taste like the sea).
Cook fettuccine according to package directions until al dente.
Reserve 1 cup of pasta water before draining (this is liquid gold).
Toss drained pasta with olive oil to prevent sticking.
While pasta cooks, melt butter in a large, deep skillet or sauté pan over medium heat.
Add minced garlic and shallot. Sauté until fragrant and soft, about 2-3 minutes.
Don’t let the garlic brown or it’ll get bitter!
Add pumpkin purée to the pan and stir to combine with the garlic mixture.
Cook for 2-3 minutes to deepen the flavor and cook out the raw taste.
Pour in heavy cream, milk, and broth. Stir until smooth.
Add sage, nutmeg, cinnamon, and cayenne if using.
Let it simmer gently for 5-7 minutes, stirring occasionally, until it thickens slightly.
Season with salt and pepper to taste.
Remove from heat and stir in parmesan cheese until melted and silky.
Taste and adjust seasoning. It should be savory with warm spice notes.
If sauce is too thick, thin with reserved pasta water.
Add cooked fettuccine to the sauce and toss gently to coat every strand.
If needed, add more pasta water to reach your desired consistency.
The sauce should cling to the noodles like a creamy hug.
Twirl pasta onto plates or into shallow bowls.
Top with extra parmesan, fried sage leaves, and toasted pumpkin seeds.
Add crispy pancetta if you went that route.
Finish with cracked black pepper and maybe a tiny pinch of red pepper flakes.
Watch people’s faces light up after the first bite.
Notes
Serve with crusty garlic bread for soaking up every drop of sauce.
A simple arugula salad with lemon vinaigrette cuts through the richness perfectly.
Pair with a crisp white wine like Pinot Grigio or Chardonnay.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~520 kcal
- Carbohydrates: ~54g
- Protein: ~16g