Description
Cozy up with this rich and creamy Pumpkin Alfredo Pasta, perfect for fall evenings. This dish combines the warmth of pumpkin with a velvety Alfredo sauce, creating a comforting meal that is both delicious and satisfying.
Ingredients
Scale
- 8 ounces fettuccine pasta
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup pumpkin puree
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the fettuccine according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the pumpkin puree to the skillet and stir well to combine with the garlic.
- Pour in the heavy cream and mix until the sauce is smooth. Bring to a gentle simmer.
- Stir in the grated Parmesan cheese, nutmeg, salt, and pepper. Continue to cook for about 2-3 minutes, allowing the cheese to melt and the sauce to thicken.
- Add the cooked fettuccine to the sauce and toss to coat the pasta evenly.
- Serve immediately, garnished with fresh parsley.
Notes
- For a lighter version, substitute heavy cream with half-and-half or a plant-based milk.
- You can add sautéed mushrooms or spinach for extra flavor and nutrition.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3 grams
- Sodium: 500 milligrams
- Fat: 25 grams
- Saturated Fat: 15 grams
- Carbohydrates: 45 grams
- Fiber: 2 grams
- Protein: 12 grams
- Cholesterol: 50 milligrams