I recently ran across this “Fettuccine with Pumpkin Sauce” recipe which sounded simple, healthy and delicious, and I tried it out. It was very quick and easy to make, and my husband loved it. I modified the original Cooking Light recipe by adding caramelized shallots and nutmeg, and I think that helped pump up the savory aspect of the pumpkin pasta sauce nicely.
The dish is definitely a seasonal one, perfect for the Autumn months. Here’s my version of the recipe:
Fettuccine With Pumpkin, Sage & Bacon Pasta Sauce
An Autumn pumpkin pasta sauce flavored with sage and bacon.
Prep Time: 16 minutes
Cook Time: 25 minutes
Yield: 4 helpings
Nutrition Information:
- 341 calories
- 12 grams of fat
- 350 milligrams of sodium
Ingredients:
- 8 oz uncooked fettuccine noodles
- 2 chopped strips of bacon, cooked crispy
- 2 tbsps finely chopped fresh sage leaves
- 2 garlic cloves, crushed and chopped finely
- 3/4 cup canned pumpkin
- 2 oz grated Parmesan cheese
- 1/2 tsp sea salt
- 1/4 tsp fresh ground pepper
- 2 tbsps heavy cream
- 2 tbsps parsley, finely chopped
- 1 shallot, sliced into thin strips and caramelized
- 1/8 tsp nutmeg
- 1 tbsp butter
Instructions:
Boil the fettuccine pasta until al dente in water. Drain and set aside, reserving 3/4 cup cooking liquid (this will be for the pasta sauce -- it helps moisten, flavor and further thicken the sauce). Heat a large skillet over medium heat. Saute in butter 1 tablespoon of the sage and the chopped garlic cloves for about 1 minute, stirring continually. Stir in canned pumpkin puree, and then add the bacon pieces, caramelized shallot, Parmesan cheese, salt, nutmeg and pepper. Add the fettuccine along with the reserved 3/4 cup of pasta water, and the heavy cream; toss the mixture to coat. Cook 2 to 4 minutes or until thoroughly heated. Place a helping on a plate then sprinkle with remaining 1 tablespoon of sage and parsley. I also served with slices of tart green apple, which further complemented the flavor of the dish and continued the Autumn meal theme.
Boil the fettuccine pasta until al dente in water. Drain and set aside, reserving 3/4 cup cooking liquid (this will be for the pasta sauce -- it helps moisten, flavor and further thicken the sauce). Heat a large skillet over medium heat. Saute in butter 1 tablespoon of the sage and the chopped garlic cloves for about 1 minute, stirring continually. Stir in canned pumpkin puree, and then add the bacon pieces, caramelized shallot, Parmesan cheese, salt, nutmeg and pepper. Add the fettuccine along with the reserved 3/4 cup of pasta water, and the heavy cream; toss the mixture to coat. Cook 2 to 4 minutes or until thoroughly heated. Place a helping on a plate then sprinkle with remaining 1 tablespoon of sage and parsley. I also served with slices of tart green apple, which further complemented the flavor of the dish and continued the Autumn meal theme.