Ingredients:

  • 1 lb (450g) fettuccine or penne
  • 1 tbsp (15ml) salt
  • 2 tbsp (30g) unsalted butter
  • 1 small (50g) shallot, finely minced
  • 3 cloves (9g) garlic, minced
  • 1 can (15 oz / 425g) pumpkin puree
  • 1/2 cup (120ml) heavy cream
  • 1/2 cup (120ml) vegetable broth
  • 3/4 cup (75g) grated parmesan cheese
  • 1/2 tsp (2.5g) ground nutmeg
  • 1/2 tsp (2.5g) red chili flakes
  • salt to taste
  • black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just al dente, reserving 1 cup (240ml) of the starchy pasta water before draining.
  2. Melt the butter in a large skillet over medium heat. Add the minced shallots and sauté for 3 minutes until translucent.
  3. Stir in the minced garlic and red chili flakes, cooking for another 60 seconds until fragrant.
  4. Stir in the pumpkin puree, broth, and nutmeg. Whisk continuously for 2–3 minutes until the mixture is smooth and simmering.
  5. Pour in the heavy cream and simmer for another 2 minutes until the sauce thickens.
  6. Add the cooked pasta and grated parmesan to the skillet. Toss vigorously over low heat, adding reserved pasta water one tablespoon at a time until the sauce is velvety and clings to the noodles. Season with salt and black pepper.