Description
This Easy Creamy Pumpkin Alfredo Pasta combines the comforting flavors of rich pumpkin puree with a classic creamy Alfredo sauce, creating a delicious twist on traditional fettuccine Alfredo. Ready in just 25 minutes, this pasta dish is perfect for autumn dinners or any time you crave a smooth, flavorful meal.
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
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta and set it aside while you prepare the sauce.
- Prepare the Sauce: In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1 to 2 minutes until fragrant but not browned, to infuse the butter with garlic flavor.
- Add Pumpkin and Cream: Stir in the pumpkin puree and heavy cream into the skillet. Mix thoroughly until the sauce is smooth and heated through, creating a creamy base.
- Add Seasonings and Cheese: Add the grated Parmesan cheese, ground nutmeg, salt, and pepper to the sauce. Stir continuously until the cheese melts completely, forming a rich and creamy sauce. Taste and adjust seasoning as needed.
- Combine with Pasta: Add the cooked pasta directly into the skillet. Toss gently but thoroughly to coat the pasta evenly with the pumpkin Alfredo sauce.
- Garnish and Serve: Sprinkle chopped fresh parsley or sage over the pasta for a pop of color and fresh herbal flavor. Serve warm immediately.
Notes
- You can substitute heavy cream with half-and-half for a lighter version, but the sauce will be less rich.
- Use fresh Parmesan cheese for best flavor and smoother melting.
- Adding a pinch of cayenne pepper or crushed red pepper flakes can add a nice subtle heat.
- If pumpkin puree is unavailable, canned pumpkin pie filling will not work as a substitute because of added sugars and spices.
- To make this vegan, substitute butter with olive oil, use a plant-based cream, and replace Parmesan with nutritional yeast or vegan cheese.
