Description
A creamy pumpkin Alfredo that combines the richness of classic Alfredo with the warm flavors of fall, making it a perfect weeknight meal.
Ingredients
Scale
- 12 oz fettuccine or spaghetti
- 2 tbsp unsalted butter
- 3 garlic cloves, minced
- 1 cup pumpkin purée
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ tsp nutmeg
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped
- 2 tbsp roasted pumpkin seeds
Instructions
- Cook the pasta in salted boiling water until al dente. Reserve ½ cup of the pasta cooking water, then drain the pasta.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
- Stir in the pumpkin purée and cook for 2 minutes, allowing it to warm through and meld with the garlic.
- Add the heavy cream and simmer gently for 2–3 minutes to warm and slightly thicken the sauce.
- Stir in the grated Parmesan, nutmeg, salt, and pepper until the sauce is smooth and the cheese is fully incorporated.
- Toss the drained pasta into the skillet with the sauce, adding reserved pasta water a splash at a time as needed to reach a silky, clingy consistency.
- Garnish with chopped parsley, roasted pumpkin seeds, and an extra dusting of Parmesan if desired.
- Serve warm and enjoy the cozy flavors of fall.
Notes
For a heartier meal, consider adding seared chicken, roasted mushrooms, or sautéed spinach. Pair with a crisp salad or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg
Keywords: pumpkin alfredo pasta, creamy pasta, autumn recipes, fall dinner, vegetarian pasta