Creamy Pumpkin Alfredo Pasta
A comforting and easy pasta dish perfect for autumn evenings, featuring a rich pumpkin alfredo sauce.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 pound fettuccine pasta
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup pumpkin puree
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Cook fettuccine according to package directions. Drain, reserving about 1/2 cup of pasta water.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Stir in pumpkin puree, heavy cream, Parmesan cheese, and nutmeg. Cook, stirring, until the sauce is heated through and slightly thickened.
- Season the sauce with salt and pepper to your liking.
- Add the drained fettuccine to the skillet with the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a little of the reserved pasta water until you reach your desired consistency.
- Serve immediately, garnished with fresh parsley.
Notes
- For a richer flavor, you can add a pinch of sage or thyme to the sauce.
- If you don’t have pumpkin puree, you can use butternut squash puree.
- This dish pairs well with a crisp white wine.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 8g
- Sodium: 450mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 90mg