Still craving pumpkin everything this fall? I know I am. So I made a comforting meat-less pasta dish that you can throw together in no time. Consider this a fancy mac and cheese of sorts; creamy, cheesy, smooth…I’ll take one bowl of comfort, please!
For this recipe, I use canned organic pumpkin purée to make it a quick weeknight meal. But if you have time to make your own pumpkin purée, I would recommend roasted a kabocha or butternut squash to really elevate the dish. Both are the perfect amount of sweet, and roast and purée beautifully. This dish is a great way to hold on to that fall feeling before winter arrives!
Bring a large pot of heavily salted water to a boil. Cook the fettuccine until al dente, about 8-9 minutes depending on the brand.
Before straining, reserve 1 ½ cups of pasta water. Drain into a colander and run cold water over fettuccine until cool to the touch.
In a large skillet over medium-low heat, add olive oil, butter and garlic cloves. Sauté garlic for about 2 minutes until fragrant.
Add the flour and cook for another 2-3 minutes until it begins to brown and smell nutty.
Transfer all of the contents from the skillet into a blender. Add pumpkin purée and table cream to the blender, and purée until smooth.
Transfer the sauce back to the pan and place over medium-low heat.
Add the salt, pepper, thyme, and parmesan cheese to the sauce and cook until bubbling and thickened.
Add the fettuccine and combine. If the sauce is too thick, thin it out with the pasta water (I added about ¾ cup). It will continue to thicken after turning off the heat, so it’s OK if it’s slightly thin. Taste and adjust the seasoning.
Serve immediately. Plate the fettuccine and garnish with shaved parmesan, thyme leaves and lots of fresh black pepper.