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As the leaves turn golden and the air grows crisp, the essence of fall is best captured through seasonal cooking. The arrival of autumn invites us to celebrate the bountiful harvest, and what better way to do so than with the earthy sweetness of pumpkin? This Harvest Pumpkin Pasta recipe embodies the comforting flavors of the season, combining pumpkin, nutmeg, and cinnamon to create a dish that warms both the heart and the palate.

Pumpkin Pasta

Celebrate the flavors of fall with this delightful Harvest Pumpkin Pasta recipe! Combining creamy pumpkin puree, aromatic spices like nutmeg and cinnamon, and al dente fettuccine, this dish brings warmth to your table. Perfect for cozy gatherings or weeknight dinners, it’s easy to adapt to various dietary preferences. Enjoy the nutritional benefits of pumpkin while savoring a comforting meal that embodies the essence of autumn cooking. Dive into a bowl tonight!
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Ingredients
  

8 oz (225 g) fettuccine pasta

1 cup (240 ml) pumpkin puree (can be homemade or canned)

2 tbsp olive oil

1 small onion, finely chopped

2 garlic cloves, minced

1/2 tsp ground nutmeg

1/2 tsp ground cinnamon

Salt and pepper to taste

1/2 cup (120 ml) vegetable broth or pasta cooking water

1/2 cup (120 ml) heavy cream or coconut cream for a vegan option

1/2 cup (50 g) grated Parmesan cheese (or nutritional yeast for a vegan option)

Fresh sage leaves, for garnish

Chopped walnuts, for topping (optional)

Instructions
 

Cook the Pasta: In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain and set aside.

    Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent. Add the minced garlic and sauté for another minute until fragrant.

      Create the Sauce Base: Lower the heat and stir in the pumpkin puree, nutmeg, cinnamon, salt, and pepper. Mix well to combine for 2-3 minutes, allowing the spices to bloom.

        Add Liquid: Gradually pour in the vegetable broth or reserved pasta water to loosen the sauce. Stir well, ensuring it’s smooth. Then, add the cream and mix until creamy.

          Combine Pasta and Sauce: Add the drained fettuccine to the skillet, tossing it delicately with the pumpkin sauce until well coated. If it appears too thick, add more broth or pasta water for desired consistency.

            Finish with Cheese: Stir in the grated Parmesan cheese, mixing until melted and integrated into the sauce. Taste and adjust seasoning if needed.

              Serve: Plate the pumpkin pasta and garnish with fresh sage leaves and chopped walnuts for added crunch. Optionally, sprinkle more Parmesan cheese on top before serving.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4