Pumpkin Alfredo Pasta
A comforting Pumpkin Alfredo Pasta that combines rich creaminess with subtly sweet pumpkin, perfect for a cozy night in or a dinner party.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 8 oz Fettuccine
- 1 cup Pumpkin puree
- 1 cup Heavy cream
- 1/2 cup Parmesan cheese, grated
- 2 cloves Garlic, minced
- 1/4 tsp Nutmeg
- Salt and pepper, to taste
- 1 tbsp Butter
Instructions
- Cook the Fettuccine: Begin by boiling a pot of salted water. Add the fettuccine and cook until al dente. Reserve a cup of pasta water before draining.
- Prepare the Sauce: In a large skillet over medium heat, melt a tablespoon of butter. Add minced garlic and sauté until fragrant, about 1 minute.
- Incorporate Pumpkin: Pour in the pumpkin puree followed by heavy cream. Stir gently until well combined.
- Add Cheese and Seasoning: Gradually mix in the grated Parmesan cheese and stir until melted. Season with salt, pepper, and a pinch of nutmeg.
- Combine Pasta and Sauce: Toss the cooked fettuccine into the sauce, mixing well. If thick, gradually add some reserved pasta water.
- Serve Immediately: Plate the creamy pasta, adding extra Parmesan shavings and fresh parsley for garnish.
Notes
For a lighter version, consider using half-and-half. For a vegan option, swap heavy cream for coconut milk and use cashew Parmesan.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: Pasta, Pumpkin, Alfredo, Comfort Food, Vegetarian