Description
This creamy Pumpkin Alfredo recipe combines the rich flavors of pumpkin puree and Parmesan cheese to create a comforting twist on traditional Alfredo pasta. Featuring tender fettuccine coated in a velvety pumpkin sauce infused with garlic and nutmeg, it’s a perfect fall-inspired dish that’s both hearty and elegantly simple to prepare.
Ingredients
Units
Scale
Pasta
- 1 pound fettuccine, cooked to al dente, reserve 1 cup pasta water
Sauce
- 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 (for garnish)
Instructions
- Cook Pasta: Bring a large stockpot of water to a rolling boil over high heat. Add 1 teaspoon of salt. Add fettuccine and cook according to package instructions until al dente. Before draining, reserve 1 cup of pasta water for the sauce.
- Prepare Sauce Base: In a medium skillet, melt 6 tablespoons of butter over medium-low heat. Add the minced garlic and sauté gently for about one minute, taking care not to let the garlic brown or burn.
- Combine Sauce Ingredients: Stir in 2/3 cup half & half, 1/2 cup freshly grated Parmesan cheese, 1 cup pumpkin puree, and 1/8 teaspoon nutmeg into the skillet. Continue stirring until the sauce is warmed through and the cheese has fully melted.
- Adjust Sauce Consistency: Gradually add reserved pasta water to the sauce, about 1/4 cup at a time, stirring continuously until the sauce reaches your desired creaminess. Approximately 1/2 cup of pasta water results in a thick, creamy texture; add more if you prefer a thinner sauce.
- Combine Pasta and Sauce: Add the cooked fettuccine to the skillet with the sauce. Cook over medium-high heat, stirring constantly, for 1-2 minutes to allow the sauce to smooth out and fully coat the pasta.
- Serve: Divide the pasta evenly into bowls. Garnish with fresh chopped parsley and extra grated Parmesan cheese, if desired. Serve immediately while warm.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
- Reserving pasta water is essential for adjusting the sauce’s consistency and helps the sauce cling better to the pasta.
- Use fresh Parmesan cheese grated from a block for the best flavor and melting quality.
- Garlic should be sautéed gently to prevent bitterness from burning.
- You can substitute half & half with heavy cream or whole milk for a richer or lighter sauce, respectively.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 380
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 55mg
