Creamy Pumpkin Fettuccini
Canned pumpkin goes way beyond pie in this easy flavor-packed dish. The nutty chew of whole wheat pasta is the perfect foil for a luxuriously creamy sauce flavored with brown butter, miso, five spice and sage. The perfect cold-weather comfort dish that’ll come together in a flash for Tuesday and equally impress for Saturday company. Serve with a salad and dinner is served.
Serves 4
INGREDIENTS
1 lb. whole wheat fettuccini
1 tbsp extra virgin olive oil, plus more for finishing
3 tbsp unsalted butter, softened
2 tsp white miso
2 garlic cloves, minced
6-8 sage leaves, chopped
1 tsp five spice powder
1 cup canned pumpkin puree
½ cup heavy cream
1 tsp kosher salt
½ tsp black pepper
½ cup freshly grated parmesan, plus more for serving
¼ cup flat leaf parsley, roughly chopped, plus more for garnish
METHOD
Cook pasta in well-salted water until al dente according to package instructions.
In a small bowl, add butter and miso and use a fork to combine.
Meanwhile, toast hazelnuts in a large skillet over medium heat with high sides until fragrant. Transfer to a small bowl and wipe out skillet. Add olive oil and miso butter mixture to skillet and brown until fragrant—approximately 2-3 minutes, lower heat to medium low then add garlic, sage, five spice, salt and pepper and sauté for 1-2 minutes. Add pumpkin puree and stir until warmed, approximately 3-4 minutes. Stir in heavy cream.
Drain pasta, reserving 2 cups of pasta water. Add drained pasta to pan with sauce and stir to combine. Add parmesan and flat leaf parsley and stir to combine. Add pasta water starting with 1 cup and then adding ¼ cup at a time until sauce is smooth and glossy. Garnish with hazelnuts and more parsley, finish with a glug of olive oil and serve immediately with parmesan alongside.
