Description
Indulge in this creamy pumpkin alfredo pasta, a delightful blend of silky sauce and warm spices that wraps you in comfort, perfect for any occasion.
Ingredients
Scale
- 8 oz fettuccine or penne pasta
- 1 cup pure pumpkin puree (canned or homemade)
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1 cup freshly grated Parmesan cheese
- 2 cloves fresh garlic, minced
- 1/4 tsp nutmeg
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- 1. Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
- 2. Sauté the Garlic: In a large skillet over medium heat, add olive oil. Once hot, add minced garlic and sauté for about one minute until fragrant.
- 3. Create the Sauce: Pour in heavy cream and stir in pumpkin puree along with grated Parmesan cheese. Mix until combined into a smooth sauce.
- 4. Season It Up: Add salt, pepper, and nutmeg while stirring continuously. Let it simmer on low heat for about five minutes to meld flavors.
- 5. Combine Pasta and Sauce: Add cooked pasta directly into the skillet with the sauce. Toss together! If too thick, add reserved pasta water until desired creaminess is reached.
- 6. Serve It Up: Transfer pumpkin alfredo pasta to plates or bowls. Garnish with extra Parmesan cheese if desired and enjoy!
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 545
- Sugar: 4g
- Sodium: 610mg
- Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 89mg
Keywords: - To enhance flavor, consider roasting fresh pumpkin before pureeing it. - For added nutrition, mix in spinach or other greens. - Store leftovers in an airtight container in the fridge for up to three days; reheat gently on the stovetop with a splash of milk or cream.