Description
A comforting and flavorful creamy pumpkin Alfredo pasta dish perfect for cozy evenings and festive gatherings.
Ingredients
- Fettuccine pasta: 12 oz (340 g)
- Pumpkin puree: 1 cup (240 g)
- Heavy cream: 1 cup (240 ml)
- Garlic: 3 cloves, minced
- Parmesan cheese: 1 cup, grated
- Nutmeg: 1/4 teaspoon
- Black pepper: to taste
- Fresh sage: 1/4 cup, chopped
- Olive oil: 1 tablespoon
- Salt: to taste
Instructions
- Cook the fettuccine pasta in salted boiling water until al dente, about 8 to 10 minutes. Reserve 1 cup of pasta water, drain, and set aside.
- In a large skillet, heat olive oil over medium heat and sauté minced garlic for about 1 minute.
- Add pumpkin puree and heavy cream to the skillet, mixing well and cooking for 3 to 4 minutes.
- Gradually stir in grated Parmesan cheese until melted and smooth. Adjust the sauce consistency with reserved pasta water if needed.
- Add the cooked fettuccine to the sauce and toss to coat evenly.
- Serve the pasta garnished with extra Parmesan cheese and fresh sage leaves.
Notes
- For a gluten-free option, use gluten-free pasta.
- Adjust creaminess by using half-and-half or coconut milk instead of heavy cream.
- Add protein like grilled chicken or shrimp for a heartier meal.
- Vegetarian options include adding more vegetables like spinach or mushrooms.
- Store leftovers in an airtight container for 3 to 5 days.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg
Keywords: Creamy Pumpkin Alfredo Pasta, Pumpkin Pasta, Comfort Food, Fall Recipes