Description
This Easy Creamy Pumpkin Alfredo Pasta combines comforting fall flavors with a rich, silky sauce made from pumpkin puree and Parmesan. Ready in just 25 minutes, it’s a perfect weeknight dinner that transforms basic fettuccine into a cozy, flavorful dish garnished with fresh herbs.
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 fettuccine and cook according to package instructions until al dente. Drain the pasta and set it aside.
- Sauté garlic: In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
- Make the pumpkin sauce: Stir in the pumpkin puree and heavy cream into the skillet, mixing well until the sauce is smooth and heated through.
- Add seasoning and cheese: Add the grated Parmesan cheese, ground nutmeg, salt, and pepper to the sauce. Stir until the cheese has melted and the sauce is creamy. Taste and adjust seasoning as needed.
- Toss pasta in sauce: Add the cooked pasta directly to the skillet and toss well to evenly coat the noodles with the pumpkin Alfredo sauce.
- Garnish and serve: Sprinkle chopped fresh parsley or sage over the pasta as garnish. Serve the dish warm for the best flavor and texture.
Notes
- Use fresh Parmesan for the best taste and melting quality.
- For a lighter version, substitute half-and-half for heavy cream.
- Nutmeg enhances the pumpkin flavor but can be omitted if unavailable.
- Feel free to add cooked chicken or sautéed mushrooms for extra protein and texture.
- Reserve some pasta water to thin the sauce if it becomes too thick.
