Creamy Pumpkin Alfredo Pasta (Print Version)
Rich pumpkin Alfredo with fettuccine, Parmesan, and fresh herbs. Perfect balance of creaminess and warm spice.
# Ingredients:
→ Pasta
01 -
8 ounces fettuccine or preferred pasta
→ Sauce
02 -
1 cup pumpkin puree (unsweetened)
03 -
1 cup heavy cream
04 -
1/2 cup grated Parmesan cheese
05 -
2 tablespoons unsalted butter
06 -
3 garlic cloves, minced
07 -
1/2 teaspoon ground nutmeg
08 -
1/2 teaspoon ground cinnamon
09 -
Salt, to taste
10 -
Black pepper, to taste
→ Garnish
11 -
Fresh parsley or sage, chopped
12 -
Toasted pumpkin seeds (optional)
# Instructions:
01 -
Bring a large pot of generously salted water to a boil. Cook pasta according to the package guidelines until al dente. Reserve 1/2 cup of cooking water, then drain and set pasta aside.
02 -
In a large skillet over medium heat, melt unsalted butter. Add minced garlic and sauté for 1 to 2 minutes, until aromatic but not browned.
03 -
Incorporate pumpkin puree, heavy cream, nutmeg, and cinnamon into the skillet. Stir thoroughly and cook for 3 to 5 minutes, ensuring the mixture becomes smooth and heated throughout.
04 -
Gradually add grated Parmesan cheese, whisking continuously until fully melted and the sauce is creamy. Adjust consistency as needed by stirring in reserved pasta water, a little at a time.
05 -
Transfer drained pasta to the skillet. Gently toss to coat every strand evenly with the sauce. Season with salt and black pepper to taste.
06 -
Divide pasta among serving plates. Top with chopped parsley or sage, and if desired, sprinkle toasted pumpkin seeds for added texture.
07 -
Present the dish hot for optimal creaminess and flavor.
# Notes:
01 -
Reserve some pasta water to adjust the sauce consistency for a silkier finish.
02 -
Use freshly grated Parmesan for best texture and flavor.