Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Yield: 6 Servings
This Pumpkin Alfredo is so good that you will crave it all the time! It will only take you 20 minutes to prepare and cook this delicious dish. Try it now!
Ingredients:
1/2 c freshly grated Parmesan cheese off the block
1/8 tsp nutmeg
1 c pumpkin puree, not pie filling
6 tbsp butter
1 tbsp fresh chopped parsley
2/3 c half & half
2 garlic cloves, minced
1 lb. fettuccine cooked to al dente, reserve 1 c of pasta water
Directions:
Place a large stockpot with water on the stove and turn the heat to high. Allow the water to boil.
Add the fettuccine and a pinch of salt into the boiling water, then cook for a few minutes until al dente. Drain and pasta and rinse with cold water to stop the cooking process. Also, don’t forget to set aside about 1 cup of pasta water for later use.
Place a pan on the stove and turn the heat to medium-low. Add butter and allow it to melt. Add the garlic and sauté for about a minute or just until aromatic.
Add nutmeg, half & half, pumpkin, and Parmesan cheese. Stir until well incorporated. Slowly add the pasta water and stir continuously until the texture becomes smooth.
Add the cooked fettuccine pasta into the pan with the sauce, then toss to coat. Let it cook for 2 more minutes.
Remove the pan from the heat. Dish out!
Sprinkle Parmesan cheese and freshly chopped parsley over each serving.
Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
I highly suggest using freshly grated Parmesan cheese for this recipe.
You can exchange butter for olive oil if you prefer.
Feel free to use your preferred type of pasta in this recipe.
Nutrition Facts:
Calories: 477.38 kcal | Carbohydrates: 59.08g | Protein: 15.36g | Fat: 20.33g | Saturated Fat: 11.52g | Cholesterol: 110.88mg | Sodium: 256.87mg | Potassium: 313.95mg | Fiber: 3.68g | Sugar: 2.92g | Vitamin A: 6975.05IU | Vitamin C: 3.15mg | Calcium: 162.9mg | Iron: 2.12mg
Ingredients
- 1/2 c freshly grated Parmesan cheese off the block
- 1/8 tsp nutmeg
- 1 c pumpkin puree, not pie filling
- 6 tbsp butter
- 1 tbsp fresh chopped parsley
- 2/3 c half & half
- 2 garlic cloves, minced
- 1 lb. fettuccine cooked to al dente, reserve 1 c of pasta water
Instructions
Place a large stockpot with water on the stove and turn the heat to high. Allow the water to boil.
Add the fettuccine and a pinch of salt into the boiling water, then cook for a few minutes until al dente. Drain and pasta and rinse with cold water to stop the cooking process. Also, don't forget to set aside about 1 cup of pasta water for later use.
Place a pan on the stove and turn the heat to medium-low. Add butter and allow it to melt. Add the garlic and sauté for about a minute or just until aromatic.
Add nutmeg, half & half, pumpkin, and Parmesan cheese. Stir until well incorporated. Slowly add the pasta water and stir continuously until the texture becomes smooth.
Add the cooked fettuccine pasta into the pan with the sauce, then toss to coat. Let it cook for 2 more minutes.
Remove the pan from the heat. Dish out!
Sprinkle Parmesan cheese and freshly chopped parsley over each serving.
Serve and enjoy!
Notes
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again. I highly suggest using freshly grated Parmesan cheese for this recipe. You can exchange butter for olive oil if you prefer. Feel free to use your preferred type of pasta in this recipe.
