Savory Truffle Pumpkin Fettuccine

1.Preheat your oven to 400°F (200°C).

2.On a baking sheet, toss the diced pumpkin with olive oil, salt, and pepper. Spread it out in a single layer and roast in the oven for about 25-30 minutes until tender and caramelized, stirring halfway through.

3.While the pumpkin is roasting, bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

4.In a large skillet over medium heat, add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn it.

5.Add the roasted pumpkin to the skillet with the garlic and stir to combine. Cook for another 2-3 minutes to heat through.

6.Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese and truffle oil, mixing well until the sauce is smooth and creamy. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.

7.Add the cooked fettuccine to the skillet, tossing to coat the pasta in the truffle cream sauce. Add fresh thyme, and season with salt and black pepper to taste.

8.Serve immediately, garnished with chopped fresh parsley.