Description
Pumpkin Alfredo is a rich and creamy pasta dish that incorporates the warm flavors of pumpkin into a classic Alfredo sauce. This healthier twist uses pumpkin puree to reduce calories and fat while maintaining a luscious texture, making it a perfect comforting meal for fall. Paired with al dente fettuccine and garnished with fresh parsley and Parmesan, it's a delightful dinner recipe that's quick to prepare.
Ingredients
Pasta
- 1 pound fettuccine, cooked al dente (reserve 1 cup pasta water)
Sauce
- 6 tablespoons butter
- 2 garlic cloves, minced
- 1 cup pumpkin puree (not pie filling)
- 1/8 teaspoon nutmeg
- 2/3 cup half & half
- 1/2 cup freshly grated Parmesan cheese (off the block)
Garnish
- 1 tablespoon fresh chopped parsley
- Extra freshly grated Parmesan cheese, optional
Instructions
- Cook the Pasta: Bring a large stockpot of water to a boil over high heat. Add a teaspoon of salt to the boiling water, then add the fettuccine. Cook according to package instructions until al dente. Reserve about 1 cup of the pasta cooking water before draining the pasta.
- Make the Sauce: While pasta cooks, melt butter in a large skillet over medium-low heat. Add the minced garlic and sauté for about one minute, stirring constantly to prevent burning. Then stir in the half & half, freshly grated Parmesan, pumpkin puree, and nutmeg. Continue stirring until the sauce is heated through and the cheese has melted completely.
- Adjust Sauce Consistency: Gradually add reserved pasta water, about 1/4 cup at a time, stirring to reach your preferred sauce consistency. Approximately 1/2 cup of pasta water will create a thick and creamy sauce. Use more if you prefer a thinner sauce.
- Combine Pasta and Sauce: Add the cooked fettuccine to the skillet with the sauce. Increase heat to medium-high and cook for 1-2 minutes, stirring frequently until the sauce becomes smooth and evenly coats the pasta.
- Serve and Garnish: Divide the Pumpkin Alfredo into serving bowls. Garnish each portion with fresh chopped parsley and additional freshly grated Parmesan cheese, if desired. Serve immediately for best taste and texture.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, for best flavor and texture.
- Reserve pasta water to help loosen the sauce to your desired consistency.
- Freshly grated Parmesan melts better and provides richer flavor than pre-grated cheese.
- Add nutmeg sparingly to complement the pumpkin without overpowering the dish.
- This dish can be easily doubled or halved depending on serving needs.