Description

A cozy vegetarian pasta dish combining creamy pumpkin puree with Tuscan flavors like garlic, sun-dried tomatoes, spinach, and Parmesan for a perfect fall dinner.

Ingredients

Scale

8 ounces fettuccine pasta

1 cup pumpkin puree

2 tablespoons olive oil

3 garlic cloves, minced

1/4 cup sun-dried tomatoes, sliced

1 cup heavy cream

2 cups fresh spinach

1/2 cup grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon dried thyme

pinch of nutmeg

Instructions

1. Bring a large pot of salted water to a boil and cook pasta until al dente; reserve 1 cup pasta water and drain.

2. Heat olive oil in a skillet over medium heat and sauté minced garlic until fragrant.

3. Add pumpkin puree and stir in heavy cream, whisking until smooth.

4. Stir in sun-dried tomatoes, salt, pepper, oregano, basil, thyme, and nutmeg; simmer until sauce thickens.

5. Add spinach and cook until wilted, then stir in Parmesan until melted.

6. Toss cooked pasta with the sauce, adding reserved pasta water as needed to coat evenly, and serve immediately.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Boiling and sautéing
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6
Sodium: 600
Fat: 20
Saturated Fat: 10
Unsaturated Fat: 9
Trans Fat: 0
Carbohydrates: 55
Fiber: 5
Protein: 15
Cholesterol: 50

Keywords: creamy tuscan pumpkin pasta, savory pumpkin pasta, fall pasta recipes vegetarian, pumpkin recipes pasta, cozy fall dinner recipes, pumpkin dinner ideas, vegetarian pasta, tuscan pasta, autumn comfort food