Creamy Pumpkin Alfredo Pasta (Print Version)
A cozy autumn pasta dish blending pumpkin puree with garlic, cream, and warming spices for the perfect seasonal comfort food.
# Ingredients:
01 -
8 oz (225g) fettuccine or favorite pasta
02 -
1 cup (240g) pumpkin puree (not pumpkin pie filling)
03 -
1 cup (240ml) heavy cream
04 -
1/2 cup (50g) grated Parmesan cheese
05 -
2 tbsp (30g) unsalted butter
06 -
3 cloves garlic, minced
07 -
1/2 tsp ground nutmeg
08 -
1/2 tsp ground cinnamon
09 -
Salt and pepper to taste
10 -
Fresh parsley or sage, chopped for garnish
11 -
Toasted pumpkin seeds for topping (optional)
# Steps:
01 -
Boil a large pot of salted water. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
02 -
In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1-2 minutes until fragrant but not browned.
03 -
Stir in the pumpkin puree, heavy cream, nutmeg, and cinnamon. Mix well until the sauce is smooth and heated through, about 3-5 minutes.
04 -
Gradually whisk in the grated Parmesan cheese until melted and the sauce is creamy. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
05 -
Add the drained pasta to the skillet, tossing to coat the noodles evenly with the sauce. Season with salt and pepper to taste.
06 -
Divide the pasta among serving plates. Garnish with chopped parsley or sage, and sprinkle with toasted pumpkin seeds for extra texture if desired.
# Notes:
01 -
This seasonal pasta dish combines the natural sweetness of pumpkin with a rich, creamy Alfredo sauce for a comforting autumn meal.