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Creamy Pumpkin Pasta

Creamy Pumpkin Pasta

Ingredients

  • 12 oz (340g) fettuccine or your favorite pasta
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 cup canned pumpkin puree
  • 1/2 cup heavy cream or coconut cream (for a dairy-free option)
  • 1/2 teaspoon ground nutmeg
  • Salt and pepper, to taste
  • 1/4 cup grated Parmesan cheese or nutritional yeast (for a vegan option)
  • Fresh rosemary leaves, for garnish

Directions

Step 1

Cook the pasta according to the package instructions until al dente. Reserve about 1/2 cup of pasta water, then drain the pasta and set aside.

Step 2

In a large pan, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

Step 3

Stir in the canned pumpkin puree and heavy cream. Cook for 2-3 minutes, stirring constantly. Season with ground nutmeg, salt, and pepper. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.

Step 4

Add the cooked pasta to the pan with the pumpkin sauce. Toss to coat the pasta evenly with the sauce.

Step 5

Remove from heat and stir in grated Parmesan cheese or nutritional yeast. Garnish with fresh rosemary leaves.

Step 6

Serve the creamy pumpkin and sage pasta hot, garnished with additional Parmesan cheese or nutritional yeast if desired.

  • Total: 30 Min
  • Servings: Serves 4 people

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