Description
Indulge in this rich and velvety pumpkin alfredo pasta, combining sweet pumpkin with savory garlic for a comforting dish perfect for any occasion.
Ingredients
Scale
- 12 oz fettuccine or penne pasta
- 1 cup canned pumpkin puree (not pie filling)
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1 cup freshly grated Parmesan cheese
- 3 cloves fresh garlic, minced
- 1/4 tsp nutmeg
- Salt and pepper to taste
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. Drain and set aside without rinsing.
- 2. Prepare the Sauce: In a large skillet over medium heat, melt 1 tablespoon of butter. Add minced garlic and sauté until fragrant, about 1 minute.
- 3. Add Pumpkin and Cream: Stir in the pumpkin puree and heavy cream, mixing well. Cook for about 5 minutes until heated through and combined.
- 4. Season It Up: Add grated Parmesan cheese, nutmeg, salt, and pepper. Stir continuously until the cheese melts into the sauce.
- 5. Combine Pasta and Sauce: Add cooked pasta to the skillet with the sauce. Toss gently until all noodles are coated.
- 6. Serve and Enjoy: Serve in bowls or plates, optionally garnished with extra Parmesan or fresh herbs.
Nutrition
- Serving Size: 1 cup (about 250g)
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 70mg
Keywords: For added flavor, consider incorporating sautéed spinach or roasted vegetables. To make it vegan-friendly, substitute heavy cream with coconut milk and use nutritional yeast instead of Parmesan. Reserve some pasta water before draining; it can help adjust sauce consistency if needed.