Creamy Roasted Pumpkin Sage Fettuccine

• 8 oz fettuccine
• 2 cups cubed pumpkin (about 1 lb)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp nutmeg
• Salt and pepper to taste
• 1/4 cup chopped fresh sage leaves
• 2 tbsp unsalted butter

Steps

1. 1 Preheat oven to 400°F. Toss pumpkin cubes with 1 tbsp olive oil, salt, and pepper. Roast for 25 minutes.
2. 2 Meanwhile, cook fettuccine according to package instructions until al dente.
3. 3 In a large skillet, heat remaining 1 tbsp olive oil and sauté minced garlic until fragrant.
4. 4 Add heavy cream, Parmesan, nutmeg, salt, and pepper to the skillet. Simmer gently.
5. 5 Reserve 1/2 cup pasta water, then drain pasta and add to the skillet. Toss to coat.
6. 6 Add roasted pumpkin to the pasta, stirring to combine. If needed, thin with pasta water.
7. 7 Stir in butter until melted and glossy. Garnish with fresh sage leaves before serving.

Equipment

• Oven
• Large skillet
• Colander

Variations

• Add cooked sausage or crispy pancetta for a hearty twist.
• Substitute butternut squash for pumpkin for a different flavor profile.

Substitutions

• Use fettuccine alternatives like pappardelle or tagliatelle if fettuccine isn't available.
• Coconut milk can replace heavy cream for a dairy-free version.

Pairings

• Steamed green beans with almonds
• Garlic bread
• Roasted Brussels sprouts

Nutrition

Tips

• For extra richness, add a splash of white wine to the pumpkin before roasting.
• Toasted pine nuts make a delightful crunch on top.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or cream.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat with a bit of cream to restore sauciness.

Serving Suggestions

• Pairs beautifully with a crisp autumn salad and a glass of Chardonnay.
• A sprinkle of toasted walnuts adds a nice texture contrast.

FAQ