Description
This creamy pumpkin pasta Alfredo combines the richness of pumpkin puree with a luscious Parmesan cream sauce, enhanced with garlic, sage, and a touch of nutmeg. A comforting and flavorful fall-inspired twist on classic Alfredo, perfect for a cozy dinner.
Ingredients
Scale
Pasta
- 12 ounces fettuccine or pasta of your choice
Sauce
- 1 cup canned pumpkin puree
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup unsalted butter
- 3 cloves garlic, minced
- 1 teaspoon dried sage or 1 tablespoon fresh sage, chopped
- 1/2 teaspoon ground nutmeg
- Salt and black pepper, to taste
Garnish
- Fresh parsley or sage, for garnish
Instructions
- Cook Pasta: Begin by bringing a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Once cooked, reserve 1 cup of pasta water, then drain the rest and set the pasta aside.
- Sauté Garlic: In a large skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant, being careful not to let it burn.
- Add Pumpkin Puree: Stir in the canned pumpkin puree and combine well with the garlic. Allow it to cook for about 2 to 3 minutes to warm through and let the flavors meld.
- Add Heavy Cream: Pour in the heavy cream and stir until fully combined. Bring the mixture to a gentle simmer.
- Incorporate Cheese and Spices: Add the grated Parmesan cheese, dried sage (or fresh sage if using), ground nutmeg, and season with salt and black pepper. Stir continuously until the cheese melts and the sauce becomes creamy, about 3 to 5 minutes.
- Adjust Sauce Consistency: If the sauce is too thick, gradually add some reserved pasta water until you reach the desired consistency.
- Toss Pasta in Sauce: Add the drained pasta to the skillet with the creamy pumpkin sauce. Toss to coat the pasta evenly with the sauce, allowing it to absorb the flavors for a minute or two.
- Final Seasoning: Once combined, taste and adjust seasoning if necessary, adding more salt, pepper, or Parmesan.
- Serve: Serve the pasta hot, garnished with fresh parsley or additional sage if desired.
Notes
- Reserve pasta water to adjust sauce consistency smoothly.
- Use fresh sage for a more vibrant herb flavor.
- For a lighter version, substitute heavy cream with half-and-half or a plant-based alternative.
- Leftovers can be refrigerated for up to 3 days and reheated gently with a splash of cream or water.
- Optionally, add cooked chicken or mushrooms for extra protein and texture.
