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.
Start with the Vegetable Cooking Guide:
https://letsveg.com/vegetable-cooking-guide
Video
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.