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Pumpkin Alfredo Pasta

Creamy Pumpkin Alfredo Pasta: Your New Fall Favorite!

Pumpkin Alfredo Pasta is a cozy, vegetarian-friendly dish that embodies autumn flavors and is quick to prepare.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 ounces Fettuccine Feel free to swap in penne or whole wheat pasta for a healthier twist.
For the Sauce
  • 1 cup Pumpkin Puree Look for 100% pure puree for the best flavor.
  • 1 cup Heavy Cream Choose high-fat cream for unbeatable creaminess.
  • 4 cloves Garlic Freshly minced enhances the dish's aromatic flavor.
  • 1 cup Parmesan Cheese Freshly grated adds a nutty, savory element.
  • 1/4 teaspoon Nutmeg A pinch elevates the sauce's depth.
  • 1/4 teaspoon Cinnamon Optional for autumn warmth.
  • Salt Essential for seasoning; adjust to taste.
  • Pepper Essential for seasoning; adjust to taste.
  • Fresh Parsley or Sage For garnish and freshness.
  • Toasted Pumpkin Seeds Optional for crunch and fall theme.

Equipment

  • large pot
  • skillet
  • Colander
  • tongs
  • whisk

Method
 

Cooking Instructions
  1. Start by bringing a large pot of salted water to a rolling boil. Add the fettuccine to the water and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve 1/2 cup of pasta cooking water and drain the pasta.
  2. In a large skillet over medium heat, melt 2 tablespoons of butter. Add minced garlic and sauté until fragrant, about 1-2 minutes.
  3. Stir in pumpkin puree and heavy cream into the skillet with garlic, mixing well. Heat through for 3-5 minutes, stirring occasionally until the sauce is smooth and creamy.
  4. Gradually whisk in Parmesan cheese into the sauce, stirring until melted. Add pasta water if the sauce is too thick.
  5. Toss the cooked fettuccine into the skillet with the pumpkin Alfredo sauce, coating each piece generously. Season with salt and pepper to taste.
  6. Plate the Pumpkin Alfredo Pasta, garnishing with parsley or sage and toasted pumpkin seeds if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 12gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 80mgSodium: 500mgPotassium: 300mgFiber: 3gSugar: 4gVitamin A: 2000IUVitamin C: 2mgCalcium: 200mgIron: 1mg

Notes

For best texture, always cook fettuccine to al dente. Reserve pasta cooking water to adjust sauce without losing flavor.

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