Description
This creamy pumpkin fettuccine is a delightful autumn dish that combines the richness of pumpkin and cream with the freshness of spinach. Perfect for a cozy dinner!
Ingredients
Scale
- 8 oz fettuccine pasta
- 1 cup canned pumpkin puree (100% pure)
- 1 cup heavy cream
- 3 cloves garlic (minced)
- ½ cup grated Parmesan cheese
- 2 cups fresh spinach
- ½ tsp nutmeg
- ½ tsp cinnamon
- Salt and pepper (to taste)
Instructions
- Cook the fettuccine according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat and sauté minced garlic for 1-2 minutes until fragrant.
- Stir in pumpkin puree and heavy cream; let simmer for about 5 minutes while stirring occasionally.
- Season with nutmeg, cinnamon, salt, and pepper. Mix well.
- Add fresh spinach to the skillet and cook until wilted (about 2-3 minutes).
- Combine the cooked pasta with the sauce, ensuring every strand is coated. Serve immediately topped with grated Parmesan.
Notes
- For a dairy-free version, substitute heavy cream with coconut cream and Parmesan with nutritional yeast.
- This dish pairs well with a side salad or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg