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Pumpkin Pasta

Pumpkin Pasta

Jennie Duncan
All I have to say about this recipe is WOW! This Pumpkin Pasta is one of my favorites. It tastes amazing and is so simple to make.  
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 528 kcal

Ingredients
  

  • ½ cup unsalted butter
  • 1 ½ cup heavy whipping cream
  • 1 teaspoon minced garlic
  • ½ teaspoon salt (or to taste)
  • 2 cups parmesan cheese (shredded)
  • 1 cup pumpkin puree
  • ⅛ teaspoon nutmeg
  • 12 oz fettuccine

Instructions
 

  • Prepare pasta according to the package directions. Drain and set aside.
  • Melt butter in a saucepan over low/medium heat. Slowly mix in heavy cream once melted is melted.
  • Add in garlic and salt. Slowly add in shredded parmesan cheese whisking until cheese is melted and sauce is creamy.
  • Add in pumpkin puree and nutmeg and mix on low heat until well combined.
  • Add in cooked pasta and toss to coat. Serve and enjoy.

Notes

  • For this recipe I used fettuccine but any pasta will work. 
  • Cooking Tip: Make sure you are using canned pumpkin puree and not pumpkin pie mix. 

Nutrition

Calories: 528kcalCarbohydrates: 35gProtein: 16gFat: 36gSaturated Fat: 22gCholesterol: 144mgSodium: 575mgPotassium: 223mgFiber: 2gSugar: 2gVitamin A: 5998IUVitamin C: 2mgCalcium: 351mgIron: 1mg
Keyword Fall Pasta Recipe, Pumpkin Pasta
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