Creamy Pumpkin Pasta

Creamy pumpkin pasta is the seasonal answer to rich Alfredo. If you like creamy alfredo, you'll love this super easy fall pasta recipe, loaded with the same rich velvety goodness as fettuccine in a dish that's ready in under 30 minutes.

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Prep Time: 5

Cook Time: 10

Course: dinner

Cuisine: American, Italian

Keyword: pumpkin pasta

Servings: people

Calories: 908kcal

Author: Jenna

Ingredients

1 pound fettuccine noodles
2 tablespoons butter
1 diced sweet onion
1/2 cup pumpkin puree
1.5 cups heavy cream
3/4 cup grated Parmesan cheese
2-4 cloves of garlic pressed
4 fresh sage leaves
1 sprig of fresh rosemary
1/4 teaspoon crushed red pepper
1/8 teaspoon sea salt
1/4 teaspoon black pepper

Instructions

Cook the pasta according to the package instructions. Typically about 10 minutes.
As the pasta cooks, melt the butter over medium heat in a large skillet.
When the butter melts, add in the rosemary, onions, sage, salt, black pepper, and red pepper flakes.
Saute the onions until it softens and starts to turn translucent. About 5 minutes.
Stir in the garlic and pumpkin puree.
Stir in the heavy cream and cook until warmed through or about when the pasta is done cooking.
Add the pasta directly to the skillet.
Use tongs to combine and then toss in the parmesan cheese and mix to combine.
Remove from heat, take out the springs of rosemary and sage, and serve hot with cheese on top.

Nutrition

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