Description
This Easy Creamy Pumpkin Alfredo Pasta combines the comforting flavors of rich pumpkin puree with a classic Alfredo sauce. A quick and simple dish perfect for fall or any time you’re craving a creamy, savory pasta meal with a seasonal twist.
Ingredients
Scale
For the Pasta
- 12 ounces fettuccine or pasta of choice
For the Sauce
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup pumpkin puree
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
For Garnish
- Fresh parsley or sage, chopped
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine or pasta of choice and cook according to package instructions until al dente. Drain the pasta well and set aside.
- Prepare the Sauce: In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned, ensuring the garlic imparts flavor without bitterness.
- Add Pumpkin and Cream: Stir in the pumpkin puree and heavy cream, mixing thoroughly until the sauce is smooth and heated through. This creates a rich, creamy base with the natural sweetness and earthiness of pumpkin.
- Add Seasonings and Cheese: Add the grated Parmesan cheese, ground nutmeg, salt, and pepper. Stir constantly until the cheese melts into the sauce, thickening it and combining all flavors. Taste and adjust seasoning as needed.
- Combine with Pasta: Add the cooked pasta to the skillet, tossing carefully to coat every noodle evenly with the creamy pumpkin Alfredo sauce.
- Serve: Garnish the pasta with freshly chopped parsley or sage for a pop of color and fresh herby flavor. Serve the dish warm and enjoy immediately.
Notes
- Use freshly grated Parmesan cheese for best flavor and melting quality.
- For a lighter version, substitute half-and-half or whole milk for heavy cream, though the sauce will be less rich.
- Adjust nutmeg quantity carefully; it should enhance but not overpower the pumpkin flavor.
- To make this dish vegan, substitute butter with olive oil, heavy cream with coconut cream, and Parmesan with a vegan cheese alternative.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently to avoid curdling.
