Creamy Pumpkin Alfredo Pasta
A luscious and comforting fall pasta dish that combines the creamy textures of Alfredo with the earthy sweetness of pumpkin.
Equipment
- 1 Large skillet
- 1 Large pot
- 1 Colander
Ingredients
Pasta
- 12 oz fettuccine pasta
Pumpkin Alfredo Sauce
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 cup pumpkin puree
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
Instructions
Preparation
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in pumpkin puree and cook for another 2 minutes.
- Gradually add heavy cream, stirring continuously to achieve a smooth sauce. Reduce heat to low and mix in grated Parmesan cheese, stirring until melted. Season with nutmeg, salt, and pepper.
- In a large pot of boiling salted water, cook fettuccine until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- Add cooked pasta to the skillet with the pumpkin Alfredo sauce. Toss gently to coat the pasta. Add reserved pasta water to adjust sauce consistency if needed.
Serving
- Serve hot, garnished with additional Parmesan cheese and freshly cracked black pepper. Optionally, sprinkle with fresh herbs like parsley or chives.
Storage
- Allow pasta to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days.
Notes
Pro Tips: Use freshly grated Parmesan for the best flavor and creaminess. Ingredient Substitutions: Substitute heavy cream with coconut cream for a dairy-free version. How to Serve: Pair with a crisp green salad for a complete meal. Storage & Freshness: Best eaten fresh, but can be stored in the refrigerator for up to 3 days. Make-Ahead Tips: Sauce can be made a day ahead and stored separately from the pasta.