Description
A creamy and comforting Pumpkin Alfredo pasta recipe that combines the rich flavors of pumpkin puree with classic Alfredo sauce ingredients. This easy-to-make dish features fettuccine coated in a smooth pumpkin-infused Alfredo sauce, perfect for fall or any time you crave a cozy, flavorful meal.
Ingredients
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
Instructions
- Boil Pasta: Bring a large stockpot of water to a boil over high heat. Add a teaspoon of salt to the boiling water, then add the fettuccine. Cook the pasta according to the package instructions until al dente. Reserve about 1 cup of the pasta cooking water before draining the pasta.
- Melt Butter and Sauté Garlic: In a large skillet or saucepan, melt the butter over medium-low heat. Add the minced garlic and cook for about one minute, stirring constantly to avoid burning the garlic, until fragrant.
- Prepare Pumpkin Alfredo Sauce: Stir in the half & half, freshly grated Parmesan cheese, pumpkin puree, and nutmeg into the melted butter and garlic mixture. Continue stirring gently until the sauce is heated through and the cheese has fully melted. To achieve your preferred sauce consistency, add the reserved pasta water gradually, about 1/4 cup at a time, stirring until smooth and creamy. Approximately 1/2 cup of pasta water is typical for a thick sauce; add more for a thinner consistency.
- Combine Pasta and Sauce: Add the cooked fettuccine to the sauce and cook over medium-high heat, tossing and stirring for 1-2 minutes until the pasta is well coated and the sauce becomes glossy and smooth.
- Serve and Garnish: Divide the pasta into serving bowls. Garnish with fresh chopped parsley and additional freshly grated Parmesan cheese if desired. Serve immediately while warm.
Notes
- Use pumpkin puree, not pumpkin pie filling, to control sweetness and flavor.
- Reserve pasta water to adjust sauce thickness as needed.
- Be careful not to burn garlic when sautéing; cook on medium-low heat.
- For a richer sauce, you can substitute half & half with heavy cream.
- Add freshly cracked black pepper to taste for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
