Pumpkin Alfredo Pasta
Pumpkin Alfredo pasta combines creamy Alfredo sauce with the rich, earthy flavor of pumpkin, creating a comforting fall dish. Perfectly seasoned with garlic, Parmesan, and nutmeg, this cozy pasta is a delicious twist on classic Alfredo, ideal for chilly evenings.
Equipment
- Measuring cups and spoons
- Large pot for boiling pasta
- Wooden Spoon or Spatula
- Skillet
Ingredients
- 1 cup pumpkin puree
- 12 oz DeLallo fettuccine egg pasta
- 5 garlic cloves, minced
- ½ cup grated Parmesan cheese
- 2 tbsp butter
- 2½ cups heavy whipping cream
Instructions
- Cook the fettuccine according to the package instructions, reserving 1 cup of the cooking water for later use.
- In a skillet over medium heat, melt the butter.
- Add the garlic and sauté until soft and aromatic.
- Stir in the pumpkin and heavy cream, allowing it to simmer until it slightly thickens.
- Incorporate the cheese into the mixture, stirring until well combined.
- Toss the cooked pasta in the sauce, adding reserved cooking water as needed to achieve the desired consistency.
- Finish with extra Parmesan on top and season to taste.
Notes
- Experiment with spices like nutmeg or red pepper flakes to enhance the sauce's flavor.