An Italian in my Kitchen · by Rosemary Molloy★ 4.5 (49)
Creamy Pumpkin Pasta
NUTRITION · PER SERVING20M COOK
CAL 28%·PRO 38%
CARBS 91G65% OF CAL
6G FIBER5G SUGAR81G OTHER
FAT 14G22% OF CAL
5G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy pumpkin fettuccine sauce with garlic, Parmesan, and heavy cream ready in 20 minutes. A fast, vegetarian pasta dish that tastes rich and elegant while coming together on busy weeknights.
mainitalianpastavegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup pumpkin purée (fresh or canned purée only, drain in a sieve for approximately 10-15 minutes)
- 1 tablespoon olive oil
- 1 tablespoon butter
- ¼ teaspoon salt
- 1 clove garlic chopped
- 2 tablespoons freshly grated Parmesan cheese
- ¼ cup cream (whipping/whole or heavy)
- 3 cups cooked al dente fettuccine (approximately 12 ounces dry)
- 2 tablespoons fresh chopped Italian parsley
At a glance
PER SERVING · TIME 20M
CAL 28%·PRO 38%
CARBS 91G65% OF CAL
6G FIBER5G SUGAR81G OTHER
FAT 14G22% OF CAL
5G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 5m
- Sodium
- 258mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 49mg
- Calcium
- 109mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 258MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.