Pumpkin Fettuccine is a great way to add a seasonal twist to a classic recipe. In the time it takes to boil the noodles, the sauce comes together. Add some grilled chicken and it becomes a quick weeknight meal.
Evan wasn’t quite sure what to make of the Pumpkin Fettuccine. This was his first time with fettuccine noodles and he was definitely intrigued. He spent most of the meal playing with them and I don’t think any actually made it into his mouth. Oh well, he has had a rough couple of days with his second tooth coming in yesterday and vaccines today. Maybe next time. He did enjoy the sauce and making a complete mess! He also managed to feed a couple of strands to our dog, Sophie. She approves. Note to self: put a gate around Evan during dinner time to keep the dogs away.
Adapted from Jess Simpson at Camille Styles
1 pound fettuccine
2 teaspoons extra virgin olive oil
4 tablespoons butter
8 cloves garlic, minced
2 cups heavy cream
2 cups pumpkin puree
2 teaspoons herbs de provence
salt and pepper to taste
freshly grated Parmesan and julienne sage, to garnish
Bring a large pot of water to boiling. Cook fettuccine until al dente, just tender, and drain.
While the pasta is cooking, heat oil and butter in a large saucepan over medium heat. Once the butter is melted, add the minced garlic and cook until fragrant, about 30 seconds- make sure it doesn’t brown.
Whisk in the cream, pumpkin puree, and herbs de provence. Lower heat and simmer until heated through. Add the drained pasta and toss together. Serve immediately garnished with Parmesan and sage.