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Creamy Parmesan Pumpkin Pasta for Cozy Nights

Creamy Parmesan Pumpkin Pasta made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 12 oz fettuccine or your choice of pasta
  • 1 cup pumpkin puree canned or fresh
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 teaspoon onion powder
  • 1/2 teaspoon nutmeg
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)

Method
 

  1. Begin by cooking the fettuccine according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
  2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
  3. Stir in the pumpkin puree, heavy cream, onion powder, nutmeg, salt, and pepper. Mix well and let the sauce simmer for about 5 minutes, allowing the flavors to meld.
  4. Gradually add the grated Parmesan cheese to the sauce, stirring continuously until melted and creamy. If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired consistency.
  5. Add the cooked pasta to the skillet, tossing it in the creamy sauce until fully coated. Cook for an additional 2-3 minutes to heat through.
  6. Serve immediately, garnished with fresh chopped parsley and a sprinkle of extra Parmesan if desired.