In the mood for a quick and tasty pasta dish? Try this Creamy Pumpkin Fettuccine made with shirataki noodles!
I must have been Italian in a past life because there’s nothing I love more than pasta. Whether it’s spaghetti, penne, ravioli, linguine, fusilli, or any of the hundreds of other pasta varieties out there, pasta is life to me. It’s no wonder I’ve traveled through Italy, learning to make pasta the traditional way from nonnas. I still remember that afternoon when I made agnolotti del plin (a small, ravioli-like pasta typical of the Piedmont region), and just last month, I made orecchiette (ear-shaped pasta) in Puglia. The charm of making your own pasta is unbeatable, not to mention the delicious results.
But truth be told, pasta making is best reserved for Sunday afternoons, when time isn’t an issue and calories don’t count (at least in my house, they don’t). Most of the time, I stick to dry pasta, and when I’m trying to balance things out, I opt for shirataki noodles. Made from konjac yam, these noodles are not only very low in calories and carbs, but they also cook up in less than five minutes.
This creamy pumpkin fettuccine is one of my go-to recipes when I’m craving pasta but want something that’s both quick and healthy. Using pumpkin purée as the base for the creamy sauce makes this dish even easier. Just add cream and zesty Parmesan, and you’ve got a delicious pasta dinner in a jiffy! It’s also a very basic recipe, which means there’s plenty of room to make it your own.
Is This Creamy Pumpkin Fettuccine Healthy?
Yes, this is a wholesome dish that’s low in calories and carbs, thanks to the use of shirataki noodles. Pumpkin purée adds fiber and is a good source of beta-carotene. The Parmesan and heavy cream do add some fat, however. This recipe can easily be made vegan by substituting the dairy with plant-based cream and cheese. To boost the meal’s nutritional profile, add a salad of leafy greens on the side.
Dressing Up Your Pasta
If you’d like to elevate this dish or make it heartier, here are a few tasty ideas. Roasted walnuts complement pumpkin beautifully and add a satisfying crunch. Just toast them in a hot pan before scattering them over each portion. Fried sage leaves are another classic garnish. They not only bring a dash of color but they also add a wonderfully earthy note. For a more filling dish, try stirring diced ham, bacon, or chicken into the sauce. A handful of sun-dried tomatoes can also add a burst of rich, tangy flavor. And if you’re craving more cheesy goodness, finish with chunks of Gorgonzola or crumbled feta for a bold, creamy touch.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container and kept in the fridge for up to 4 days. Freezing is not advised, as the texture will be affected upon thawing. Reheat the fettuccine in the microwave or in a pan over low heat. You may need to add a little cream (or even some vegetable stock) to thin out the sauce a bit.
Serving Suggestions
Serve this creamy and satisfying fettuccine dish with a healthy Kale Salad or a side of Garlic Sautéed Spinach. If you’re in the mood for dessert but want to keep things light and bright, treat yourself to a bowl of this velvety Keto Cheesecake Fluff topped with some sweet Roasted Strawberries.
Ingredients
- 1 package (7 ounces) shirataki fettuccine
- 2 teaspoons garlic minced
- 1 tablespoon olive oil
- 1/2 cup pumpkin purée
- 2 tablespoons heavy cream
- 1/4 cup grated Parmesan cheese
- Dash salt and pepper to taste
- 1 teaspoon parsley finely chopped
Instructions
- Prepare shirataki noodles according to package instructions. Drain and set aside.
- Sauté garlic in olive oil over a medium heat until fragrant. Add cooked and drained noodles, pumpkin purée, heavy cream, and Parmesan cheese.
- Mix well and add salt and pepper to taste. Garnish with fresh parsley and serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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