Description
Enjoy this warm and creamy Pumpkin Alfredo Pasta, a perfect autumn twist on a classic comfort meal. Savana Loyal shares this easy recipe that brings holiday flavors to your table fast.
Ingredients
Scale
- 1 pound pasta (fettuccine recommended)
- 1 cup pumpkin puree (not pie filling)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1/4 cup reserved pasta water
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- Salt and black pepper to taste
Instructions
- Cook pasta according to package directions. Reserve about 1/2 cup of the starchy cooking water before draining.
- While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Do not brown the garlic.
- Stir in the pumpkin puree, heavy cream, nutmeg, and cinnamon into the skillet. Heat gently until the sauce is warm.
- Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy.
- Season the sauce with salt and pepper to your liking.
- Add the drained pasta to the skillet with the sauce. Toss well to coat everything evenly.
- If the sauce is too thick, add the reserved pasta water, one tablespoon at a time, until you reach your desired consistency.
- Serve immediately.
Notes
- Use pure pumpkin puree for the best flavor and texture, not pumpkin pie filling.
- You can add a pinch of cayenne pepper for a little warmth if you like spice.
- Toss in cooked chicken or sautéed mushrooms for added protein.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
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