Description
A creamy and flavorful pumpkin Alfredo pasta dish perfect for fall. This recipe combines pumpkin puree with rich Alfredo sauce for a comforting meal.
Ingredients
Scale
- 8 oz fettuccine pasta
- 1 cup pumpkin puree
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp butter
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
- Fresh parsley for garnish
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add garlic and sauté for 1 minute.
- Stir in pumpkin puree and heavy cream. Cook for 2 minutes.
- Add Parmesan cheese, salt, pepper, and nutmeg. Stir until smooth.
- Toss cooked pasta with the sauce until well coated.
- Garnish with fresh parsley before serving.
Notes
- Use canned pumpkin puree for convenience.
- Adjust seasoning to taste.
- For a lighter version, substitute half-and-half for heavy cream.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 420
- Sugar: 6g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 65mg
Keywords: pumpkin Alfredo pasta, creamy pasta, fall recipes