Description
A rich and creamy pumpkin alfredo pasta that combines the savory taste of alfredo sauce with the sweetness of pumpkin for a perfect fall dish.
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 nutmeg
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the fettuccine according to package instructions, then drain and set aside.
- In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant.
- Stir in pumpkin puree and heavy cream, mixing well.
- Add Parmesan cheese, nutmeg, salt, and pepper. Cook until the sauce thickens.
- Toss the cooked pasta in the sauce until fully coated.
- Garnish with fresh parsley before serving.
Notes
- Use fresh pumpkin puree for best flavor.
- Add a pinch of red pepper flakes for a spicy kick.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 65mg
