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Ingredients
- 8 oz fettuccine
- 3 tbsp unsalted butter
- 1 cup canned pumpkin puree
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan
- 1/4 cup reserved pasta water
- Salt & black pepper
- Pinch of nutmeg (optional)
- Chopped sage or parsley, for garnish
Directions
- Cook fettuccine; reserve 1/4 cup pasta water and drain.
- In a skillet, melt butter over medium heat until golden and nutty (2-3 min).
- Add garlic, stir until fragrant.
- Stir in pumpkin, pasta water, and half the Parmesan until smooth and creamy.
- Toss in fettuccine, season with salt, pepper, and nutmeg.
- Finish with remaining Parmesan and herbs.
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