fall recipe

Fettuccine with Creamy Spiced Pumpkin Sauce



  • 1 lb. whole grain fettuccine pasta
  • 3 tbsp. olive oil
  • 1 (15 oz) can pure pumpkin puree
  • 1/2 cup heavy whipping cream
  • 1 tbsp. white-wine vinegar
  • 1 cup vegetable stock
  • sea salt
  • tbsp. fresh thyme
  • 2 cloves fish garlic, minced
  • 1 medium onion, minced
  • 1/4 cup fresh parmesan cheese, shredded
  • 2 tbsp. Ghost Pumpkin
  • Red pepper flakes for garnish


  1. To boiling water, add 1 tbsp. olive oil, salt to taste and pasta. Follow pasta directions to cook to al dente. Drain.
  2. In pasta pot, add remaining olive oil and heat over medium. Add garlic and fresh thyme. Mix until garlic is fragrant.
  3. Add pumpkin puree, heavy whipping cream, white-wine vinegar, fresh parmesan cheese & ghost pumpkin. Simmer for 2-3 minutes while constantly stirring.
  4. Add cooked pasta to sauce and toss to coat. If sauce is too thick, use vegetable stock as needed. 
  5. Serve pasta, garnished with red pepper flakes and extra Ghost Pumpkin if extra heat is desired.