PREP TIME: 5 mins | COOK TIME: 15 mins | TOTAL TIME: 20 mins | SERVINGS: 6 servings
This creamy, rich Pumpkin Alfredo is super easy to come together without the calories of your usual Alfredo sauce. A perfect fall dish for an easy weeknight meal. A delicious velvety, smooth pasta dish that you’ll crave over and over again.
INGREDIENTS
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1 pound fettuccine cooked to al dente, reserve 1 cup of pasta water
6 tablespoons butter
2 garlic cloves minced
1 cup pumpkin puree, not pie filling
1/8 teaspoon nutmeg
2/3 cup half & half
1/2 cup freshly grated Parmesan cheese off the block
1 tablespoon fresh chopped parsley
HOW TO MAKE PUMPKIN ALFREDO
Step 1: Over high heat, bring a stock of water to a boil. Once boiling, add in a tsp of salt, then, add in the fettuccine. Cook according to package direction until al dente. Set aside a cup of pasta water before draining.
Step 2: In the meantime, melt the butter over medium-low heat.
Step 3: Saute the garlic and cook for about a minute, being careful not to burn the garlic.
Step 4: Pour in the half-and-half followed by the Parmesan, pumpkin, and nutmeg. Mix well until the sauce has heated through and the cheese has melted.
Step 5: Then, add in the pasta water, 1/4 cup at a time until you reached your desired consistency. Adding about half a cup will make your sauce thick and creamy or use more pasta water for a thinner consistency.
Step 6: Finally, stir in the cooked pasta and continue to cook for about a minute or two more over medium-high heat until the sauce is smooth and the pasta is well coated.
Step 7: Serve in bowls. If desired, garnish with fresh chopped parsley and fresh grated Parmesan.
Step 8: Serve and enjoy!
NUTRITION FACTS:
Calories: 477.38kcal | 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 pound fettuccine cooked to al dente, reserve 1 cup of pasta water
- 6 tablespoons butter
- 2 garlic cloves minced
- 1 cup pumpkin puree, not pie filling
- 1/8 teaspoon nutmeg
- 2/3 cup half & half
- 1/2 cup freshly grated Parmesan cheese off the block
- 1 tablespoon fresh chopped parsley
Instructions
Step 1: Over high heat, bring a stock of water to a boil. Once boiling, add in a tsp of salt, then, add in the fettuccine. Cook according to package direction until al dente. Set aside a cup of pasta water before draining.
Step 2: In the meantime, melt the butter over medium-low heat.
Step 3: Saute the garlic and cook for about a minute, being careful not to burn the garlic.
Step 4: Pour in the half-and-half followed by the Parmesan, pumpkin, and nutmeg. Mix well until the sauce has heated through and the cheese has melted.
Step 5: Then, add in the pasta water, 1/4 cup at a time until you reached your desired consistency. Adding about half a cup will make your sauce thick and creamy or use more pasta water for a thinner consistency.
Step 6: Finally, stir in the cooked pasta and continue to cook for about a minute or two more over medium-high heat until the sauce is smooth and the pasta is well coated.
Step 7: Serve in bowls. If desired, garnish with fresh chopped parsley and fresh grated Parmesan.
Step 8: Serve and enjoy!
