Description
A creamy pasta dish made with pumpkin puree and Alfredo sauce.
Ingredients
Scale
- 1 pound pasta (fettuccine or penne)
- 1 cup pumpkin puree (not pie filling)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup unsalted butter
- 2 cloves garlic, minced
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- Salt and black pepper to taste
Instructions
- Cook pasta according to package directions. Reserve 1/2 cup of the pasta water before draining.
- While pasta cooks, melt butter in a large skillet over medium heat.
- Add minced garlic and cook for 1 minute until fragrant. Do not brown the garlic.
- Stir in the pumpkin puree, nutmeg, and cinnamon. Cook for 2 minutes, stirring constantly.
- Reduce heat to low. Slowly whisk in the heavy cream until smooth.
- Stir in the Parmesan cheese until the sauce is melted and smooth. Season with salt and pepper.
- Add the drained pasta to the skillet with the sauce. Toss to coat.
- If the sauce is too thick, add reserved pasta water, one tablespoon at a time, until desired consistency is reached.
- Serve immediately.
Notes
- Use fresh grated Parmesan cheese for the best flavor.
- For a richer sauce, substitute half-and-half for the heavy cream, but the sauce may be thinner.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 8
- Sodium: 450
- Fat: 40
- Saturated Fat: 24
- Unsaturated Fat: 16
- Trans Fat: 1
- Carbohydrates: 55
- Fiber: 4
- Protein: 20
- Cholesterol: 110
Keywords: pumpkin alfredo, pasta, creamy sauce, fall recipe, vegetarian dinner