This fettuccine is rich, smooth, and gently sweet. Roasted butternut pumpkin blends into a creamy sauce that coats the pasta beautifully, creating a comforting dish that feels indulgent without being heavy. It’s perfect for cozy dinners and simple gatherings.
This is Let’s Veg comfort with seasonal warmth.
Fettuccine with Creamy Butternut Pumpkin Sauce
Fettuccine with creamy butternut pumpkin sauce cooked smooth and rich. A comforting Let’s Veg recipe perfect for fall-inspired pasta dinners.
Ingredients
Equipment
Stew Pot
Frying Pan
Roast Pan with Non-Stick Rack
Cooking Instructions
- Preheat oven to 400°F (205°C). Toss pumpkin with olive oil, salt, and pepper.
- Roast for 20-25 minutes, until very tender.
- Cook fettuccine according to package directions. Reserve ½ cup pasta water, then drain.
- Heat butter or olive oil in a pan over medium heat.
- Add onion and cook for 4-5 minutes until soft.
- Add garlic and cook for 30 seconds until fragrant.
- Add roasted pumpkin and vegetable broth. Simmer for 5 minutes.
- Blend until smooth. Return sauce to pan and stir in cream and nutmeg.
- Add pasta and toss, loosening with pasta water as needed.
- Season to taste and serve with Parmesan or nutritional yeast.