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Old October 28, 2012   #35
Zana's Avatar
Join Date: Jan 2007
Location: Southwestern Ontario, Canada
Posts: 4,494

Creamy Pumpkin Fettuccini

Source: Heather Christo Cooks.

1 lb Fettuccini
1 cup roasted pumpkin puree
1 cup cream
2 cups shredded Parmesan cheese
pinch of nutmeg
Kosher salt
Roasted Pumpkin:
1 sugar pumpkin
2 Tbs butter
kosher salt

For the Roasted Pumpkin Puree:
1. Preheat the oven to 400 degrees.
Slice a sugar pumpkin in half and scrape out seeds (I like to save for roasting!)
Place the pumpkin halves on a sheet pan, face up.

2. Top each pumpkin with 1 tablespoon butter, and sprinkle with kosher salt.
Roast the pumpkin for 1 hour at 400 degrees.

3. Let cool and then separate the flesh from the skin.
Put the pumpkin flesh in the bowl of a food processor and puree until pretty smooth.
Refrigerate until ready to use.

4. Bring a large pot of salted water to a boil.
Put the fettuccini in to cook to al dente according to manufacturers directions.

5. Pour the cream into a small saucepan and bring to a simmer with the pich of nutmeg, letting it cook and thicken slightly, about 3 minutes.

6. Whisk in the roasted pumpkin puree until the cream and pumpkin form a smooth sauce.

7. Whisk in 1 cup of the Parmesan cheese and stir until smooth.
Season to taste with kosher salt.

8. Drain the fettuccine pasta, reserving ˝ cup pasta water, and put it back in the pot it was cooked in.
Toss the pasta with the creamy pumpkin sauce. If it feels to thick add a tablespoon at a time of the pasta water.

9. Transfer the pasta to a serving dish and top with the remaining Parmesan cheese.

Number of servings (yield): 4
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