Pumpkin Fettuccine
Pumpkin Fettuccine
Go beyond pumpkin spice and pumpkin dessert this fall and load up on real pumpkin flavor. This dish is creamy and comforting with a delicate squash flavor accentuated by sharp Parmesan and bright parsley.
Servings
2
Ingredients
- 1 tablespoon olive oil
- 1/2 cup chicken apple sausage, crumbled
- 1 small onion, diced
- 1/2 cup cup pumpkin puree
- 1/2 cup chicken stock
- 3 tablespoon heavy cream
- 1/2 cup parmesan
- salt and pepper, to taste
- parsley, for garnish
Directions
- Place a pot of salted water over high heat to boil.
- Meanwhile, place oil and sausage in a medium-size pan to cook for about 3 minutes. Add onions and cook until soft and translucent.
- When the water is boiling, add pasta to boiling water and cook until al dente.
- While the pasta is cooking, add the pumpkin puree and stock and stir into the sausage and onions. Let it thicken slightly, and then add in the heavy cream.
- Next, add cooked pasta to the sauce and mix; thin with more cream or pasta water if necessary. Add Parmesan and stir; season with salt and pepper as needed, then garnish with parsley leaves and serve.