Creamy Miso Pumpkin Pasta
Flavorful miso bumps all the flavors up in this rich and creamy miso pumpkin pasta! It's ready in 30 minutes and goes well with any fall meal.
Servings 4 servings
Calories 301kcal
Ingredients
- 1 tablespoon unsalted butter
- 1 small shallot, minced
- 3 medium cloves garlic, minced
- 2 tablespoons white miso
- 3/4 cup pumpkin puree
- 1/2 cup heavy whipping cream
- 1/4 cup grated Parmesan cheese
- 8 oz fettuccine pasta
- Salt and pepper to taste
- Additional grated Parmesan cheese and red pepper flakes for garnish
Instructions
- In a medium skillet over medium heat, melt butter. Add shallot and sauté several minutes until tender. Add garlic and miso and cook 1-2 minutes until fragrant.
- Add pumpkin puree and heavy cream to pan and whisk until incorporated. Bring sauce to a low simmer, then remove from heat and whisk in Parmesan until melted. Cover sauce to keep warm.
- Cook pasta according to package instructions in salted boiling water until al dente. Reserve 1 cup pasta cooking water and drain noodles.
- Toss pasta into sauce until evenly coated, adding a few splashes of pasta cooking water as needed to thin sauce. Season noodles with salt and pepper to taste and serve warm with additional Parmesan cheese and red pepper flakes on top. Enjoy!
Notes
Storing Instructions
Store pasta in refrigerator up to 6 days.
Nutrition
Serving: 8 oz pasta | Calories: 301kcal | Carbohydrates: 38.9g | Protein: 10.7g | Fat: 11.9g | Saturated Fat: 6.6g | Cholesterol: 75mg | Sodium: 430mg | Potassium: 244mg | Fiber: 1.8g | Sugar: 2.1g | Calcium: 104mg | Iron: 3mg