Pumpkin Alfredo Pasta

$To make a creamy and comforting Pumpkin Alfredo Pasta, you need a few simple items. Here’s what you will need: - 8 oz fettuccine pasta - 1 cup pumpkin puree - 1 cup heavy cream - 1/2 cup grated Parmesan cheese - 2 tablespoons unsalted butter - 2 cloves garlic, minced - 1 teaspoon dried sage - 1/2 teaspoon nutmeg - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Each of these ingredients plays an important role. The fettuccine offers a great base, while pumpkin puree gives the dish its signature flavor. Heavy cream adds richness, and Parmesan cheese brings in a savory note. Butter and garlic create a tasty aroma, while sage and nutmeg add warmth. Salt and pepper enhance all the flavors, and parsley provides a fresh touch for garnish. I love using pumpkin puree, whether homemade or from a can. It’s smooth and adds a lovely color. The heavy cream makes the dish rich, but you can adjust the amount if you want a lighter sauce. Don't skip the Parmesan; it’s key to a creamy texture. Gather these ingredients, and you are ready to create a beautiful meal. Cooking with these fresh and simple ingredients makes the experience fun and rewarding. {{ingredient_image_1}} Start by boiling water in a large pot. Add salt to the water for flavor. Once it boils, add 8 oz of fettuccine pasta. Cook it until it is al dente, which takes about 8 to 10 minutes. Stir the pasta occasionally. When done, save 1/2 cup of the pasta water. Drain the rest and set the pasta aside. In a large skillet, heat 2 tablespoons of unsalted butter over medium heat. When the butter melts, add 2 cloves of minced garlic. Sauté it for about 1 minute until it smells good. Be careful not to burn the garlic. Next, stir in 1 cup of pumpkin puree and 1 cup of heavy cream. Mix well until everything is blended. Add 1/2 cup of grated Parmesan cheese, 1 teaspoon of dried sage, and 1/2 teaspoon of nutmeg. Season with salt and pepper to taste. Keep stirring until the cheese melts and the sauce is smooth. If it is too thick, add some of the reserved pasta water. Now it’s time to mix the pasta and sauce. Add the cooked fettuccine to the skillet. Toss the pasta gently until it is well coated with the pumpkin Alfredo sauce. Cook it for another 2 to 3 minutes to heat everything through. This step helps the pasta soak up the sauce's flavors. Finally, serve the dish hot, topping it with freshly chopped parsley for a pop of color and taste. To get the right sauce for your Pumpkin Alfredo, keep a watchful eye. Start with the heavy cream and pumpkin puree. Mix them well in the skillet. As the sauce warms up, it should be smooth. If it feels too thick, add a bit of the reserved pasta water. Do this slowly. A little goes a long way. Stir until it reaches your desired creaminess. The sauce should coat the pasta nicely without being runny. When choosing pumpkin puree, you have options. Canned pumpkin is quick and easy. Look for pure pumpkin, not filling. I prefer organic brands for a richer taste. If you want to use fresh pumpkin, roast it first. Bake it until soft, then blend until smooth. This gives a fresh, vibrant flavor that works wonders in your dish. Regardless of the type, make sure the puree is thick and free of lumps. To boost the flavor of your Pumpkin Alfredo, think about extras. A pinch of cayenne pepper can add a gentle kick. Fresh herbs, like thyme or basil, bring brightness. If you love cheese, try adding more Parmesan or a bit of goat cheese for tang. You can also sprinkle some toasted nuts on top for crunch. These simple tweaks can elevate the dish and impress your guests. Enjoy experimenting and creating your own twist! Pro Tips Use Fresh Pumpkin: For a more vibrant flavor, consider using fresh pumpkin instead of canned. Roast or steam it, then puree for the best results. Adjust the Creaminess: If you prefer a lighter sauce, substitute half of the heavy cream with vegetable or chicken broth to reduce calories without sacrificing flavor. Herb Variations: Experiment with different herbs like thyme or rosemary for a unique twist on the traditional sage flavor. Perfect Pasta Cooking: Always cook the pasta just until al dente for the best texture. It will continue cooking slightly when mixed with the hot sauce. {{image_2}} You can make this dish vegetarian by skipping any meat. The creamy sauce tastes great as is. You can add more veggies to your pasta. Spinach or broccoli works well. These veggies add color and nutrition. They also give a nice crunch. Toss them in the skillet with the sauce. If you're vegan, don't worry! You can still enjoy this dish. Use coconut cream instead of heavy cream. It gives a rich flavor. For cheese, try nutritional yeast. It adds a cheesy taste without dairy. You can also use cashew cream for a creamier texture. Just soak cashews and blend them until smooth. Want to boost your meal? Add some protein! Cooked chicken or sausage makes this dish heartier. For chicken, grill or pan-fry it first. Slice it and mix it into the pasta. If you prefer sausage, choose Italian sausage for flavor. Cook it in the skillet before adding the sauce. This adds depth to your meal. After enjoying your Pumpkin Alfredo Pasta, store any leftovers in the fridge. Use an airtight container to keep it fresh. It will last for about 3 to 4 days. If you want to keep it longer, consider freezing it. To reheat, place the pasta in a skillet over medium heat. Add a splash of milk or cream for moisture. Stir often until heated through. You can also use the microwave. Heat it in short bursts, stirring in between to avoid hot spots. If you choose to freeze it, make sure it cools first. Place the pasta in a freezer-safe container. It can last up to 2 months in the freezer. To enjoy, thaw it overnight in the fridge. Then, reheat as mentioned above. Enjoy your creamy comfort dish anytime! Yes, you can use fresh pumpkin. Start by peeling and chopping the pumpkin. Then, steam or roast it until soft. After cooking, mash or puree it until smooth. This fresh puree gives a different taste and texture. It may also be thicker, so you might need to add more cream or water to reach the right consistency for your sauce. To add spice, use red pepper flakes. Start with a pinch and adjust to taste. You can also add a dash of cayenne pepper for heat. If you like fresh herbs, add chopped fresh chili or jalapeño for a fresh kick. Just remember to balance the spice with the creamy sauce. Pumpkin Alfredo Pasta pairs well with many sides. Here are some ideas: - A simple green salad with a light vinaigrette - Garlic bread or breadsticks for dipping - Roasted vegetables like Brussels sprouts or carrots - A warm, crusty baguette to soak up the sauce These sides complement the creamy and rich flavors of the pasta. This blog post shared ingredients and steps to make delicious Pumpkin Alfredo Pasta. You learned how to cook fettuccine, make a rich sauce, and combine them perfectly. I also offered tips for the best flavor and texture. Remember, you can adjust this dish to fit your taste. Try vegetarian, vegan, or added protein options. Store leftovers properly to enjoy later. Enjoy your cooking adventure and tasty meals!$

A creamy and flavorful pasta dish made with pumpkin puree and Parmesan cheese.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Italian

Servings 4

Calories 450 kcal

Ingredients

8 oz fettuccine pasta
1 cup pumpkin puree
1 cup heavy cream
0.5 cup grated Parmesan cheese
2 tablespoons unsalted butter
2 cloves garlic, minced
1 teaspoon dried sage
0.5 teaspoon nutmeg
to taste salt and pepper
for garnish fresh parsley, chopped

Instructions

Cook the fettuccine pasta according to package instructions in a large pot of salted boiling water until al dente. Reserve 1/2 cup of the pasta water, then drain the rest and set the pasta aside.
In a large skillet over medium heat, melt the butter. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Stir in the pumpkin puree and heavy cream, mixing well until combined.
Add the grated Parmesan cheese, dried sage, nutmeg, and season with salt and pepper. Stir until the cheese has melted and the sauce is smooth. You can adjust the thickness of the sauce by adding reserved pasta water, a little at a time.
Add the cooked fettuccine to the skillet, tossing until the pasta is well coated with the pumpkin Alfredo sauce.
Continue to cook for 2-3 minutes, ensuring everything is heated through.
Serve hot, garnished with freshly chopped parsley.

Notes

Adjust the thickness of the sauce with reserved pasta water as needed.

Keyword Alfredo, creamy, fall, pasta, pumpkin