Ingredients
8 oz fettuccine
3 tbsp unsalted butter
1 cup canned pumpkin puree
2 cloves garlic, minced
0.50 cup grated Parmesan
0.25 cup reserved pasta water
Salt & black pepper
Pinch of nutmeg (optional)
Chopped sage or parsley, for garnish
Directions
1
Cook fettuccine; reserve 1/4 cup pasta water and drain.
2
In a skillet, melt butter over medium heat until golden and nutty (2-3 min).
3
Add garlic, stir until fragrant.
4
Stir in pumpkin, pasta water, and half the Parmesan until smooth and creamy.
5
Toss in fettuccine, season with salt, pepper, and nutmeg.
6
Finish with remaining Parmesan and herbs.
