Description
This Pumpkin Alfredo Pasta is the ultimate creamy fall comfort dish. Rich Parmesan, savory pumpkin puree, and a touch of nutmeg come together to create a silky, flavorful sauce that clings perfectly to fettuccine. Ideal for cozy dinners, festive gatherings, or a quick weeknight meal.
Ingredients
- 12 oz fettuccine (or pasta of choice)
- 3 tbsp butter
- 3 cloves garlic, minced
- 1 cup pumpkin puree (unsweetened)
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- ¼ tsp nutmeg
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve ½ cup of pasta water, then drain.
- In a skillet, melt butter over medium heat. Add garlic and sauté until fragrant (about 1 minute).
- Stir in pumpkin puree and cook for 2–3 minutes to deepen flavor.
- Whisk in heavy cream until smooth and combined.
- Add Parmesan cheese and stir until melted into a creamy sauce.
- Season with salt, pepper, and nutmeg.
- Toss cooked pasta into the sauce, adding a splash of pasta water if needed to loosen.
- Garnish with fresh parsley and extra Parmesan. Serve warm.
Notes
- Protein Add-Ins: Add grilled chicken, shrimp, or crispy bacon for extra heartiness.
- Vegetarian Option: Ensure Parmesan is rennet-free.
- Vegan Swap: Use cashew cream or coconut cream, nutritional yeast, and olive oil instead of butter.
- Storage: Keeps well refrigerated for 3 days. Reheat with a splash of cream or milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Pasta
- Method: Stovetop
- Cuisine: Italian-inspired, Fall Recipe