A creamy, flavorful twist on classic Alfredo with the addition of pumpkin for a seasonal touch.
Pumpkin Alfredo Pasta
A creamy, flavorful twist on classic Alfredo with the addition of pumpkin for a seasonal touch.
Ingredients
- 12 oz fettuccine pasta or pasta of choice
- 2 tbsp butter unsalted
- 3 cloves garlic minced
- 1 cup pumpkin puree not pumpkin pie filling
- 1 cup heavy cream
- 1 cup Parmesan cheese grated
- 0.5 tsp nutmeg freshly grated
- salt and pepper to taste
- 2 tbsp parsley chopped, for garnish
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, melt the butter. Add the minced garlic and cook until fragrant, about 1 minute.
- Stir in the pumpkin puree and heavy cream. Bring to a simmer and cook for 3-4 minutes, stirring occasionally.
- Add the grated Parmesan cheese and nutmeg to the sauce, stirring until the cheese is melted and the sauce is smooth.
- Season the sauce with salt and pepper to taste.
- Add the cooked pasta to the skillet and toss to coat in the sauce. Cook for an additional 2-3 minutes to heat through.
- Serve the pasta warm, garnished with chopped parsley.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 350mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 150IUVitamin C: 4mgCalcium: 20mgIron: 15mg
