Description
A comforting and easy-to-make creamy pumpkin Alfredo pasta featuring a rich, velvety sauce made from pumpkin puree, heavy cream, garlic, and Parmesan cheese. Perfect for a cozy weeknight meal that brings seasonal flavors to a classic pasta dish.
Ingredients
Scale
Pasta
- 12 ounces fettuccine or pasta of choice
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
Garnish
- Fresh parsley or sage, chopped (for garnish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
- Sauté Garlic: In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
- Prepare Pumpkin Alfredo Sauce: Stir in the pumpkin puree and heavy cream into the skillet, mixing until the sauce is smooth and heated through.
- Add Cheese and Seasoning: Add grated Parmesan cheese, ground nutmeg, salt, and pepper. Stir until the cheese melts completely, creating a creamy, well-seasoned sauce. Adjust seasoning to taste.
- Toss Pasta with Sauce: Add the cooked pasta to the skillet with the sauce. Toss thoroughly to coat all the noodles evenly with the creamy pumpkin Alfredo sauce.
- Garnish and Serve: Sprinkle freshly chopped parsley or sage over the pasta for a fresh herbal note. Serve warm immediately for the best flavor and texture.
Notes
- For a lighter version, substitute heavy cream with half-and-half or milk, but the sauce will be less creamy.
- Use fresh Parmesan for the best flavor and melting quality.
- Nutmeg is essential to bring out the warmth in the sauce but use sparingly to avoid bitterness.
- Feel free to use any pasta shape you prefer; fettuccine works best for holding the creamy sauce.
- Leftovers can be stored in the refrigerator for up to 2 days and gently reheated with a splash of cream or milk to loosen the sauce.
