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Pumpkin Alfredo

0.0/5 rating (0 votes)
  • Ready in: Prep: 5 M, Cook: 15 M, Total: 20 M
  • Serves: 4
  • Complexity: very easy
Pumpkin Alfredo

This Pumpkin Alfredo is creamy, rich and delicious, and without all the calories and fat of a regular Alfredo sauce. It’s an easy weeknight dish that just screams fall!

Ingredients

  • 1 pound fettuccine (reserve 1 cup of pasta water)
  • 6 tablespoons butter
  • 2 cloves garlic, minced
  • 1 cup pumpkin puree (not pie filling)
  • 1/8 teaspoon nutmeg
  • 2/3 cup half & half
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon fresh chopped parsley
  • Step by Step Directions

    1. Bring a stockpot of water to a boil over high heat. Add a teaspoon of salt to the boiling water, then add fettuccine. Cook until al dente (check package instructions)


    2. cpastartcookingMeanwhile, melt butter over medium-low heat. Stir in garlic and cook for about a minute, careful not to burn.

       

       

       

       

       

    3. CPAsaucewithcheese

      Stir in half & half, Parmesan, pumpkin, and nutmeg. Stir until sauce is heated through and cheese is melted. Stir in pasta water, about 1/4 cup at a time, until sauce is desired consistency (I used about 1/2 a cup, and it was thick and creamy. For a thinner sauce, use more water).

       

       

       

       

    4. Add pasta and cook over medium-high heat until sauce is smooth and pasta is well coated; about 1-2 minutes.

      Divide into bowls and garnish with fresh chopped parsley and fresh grated Parmesan, if desired.

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