Description
Creamy pumpkin Alfredo pasta that swirls fettuccine in a velvety sauce made with pumpkin puree, heavy cream, garlic, and Parmesan for a comforting, autumn-inspired main dish.
Ingredients
Scale
Pasta
- 12 oz DeLallo fettuccine egg pasta
Sauce
- 1 cup pumpkin puree
- 2½ cups heavy whipping cream
- 2 tablespoons butter
- 5 garlic cloves, minced
- ½ cup grated Parmesan cheese, plus extra for topping
Instructions
- Cook the pasta: Cook the fettuccine according to package instructions in salted water, reserving 1 cup of the cooking liquid before draining.
- Sauté the aromatics: In a skillet over medium heat, melt the butter and add minced garlic; sauté until soft and aromatic, about 1–2 minutes.
- Make the pumpkin sauce: Stir in the pumpkin puree and heavy cream; simmer gently until the mixture thickens slightly and becomes creamy, about 5–7 minutes.
- Incorporate cheese: Add the grated Parmesan to the sauce and stir until fully melted and combined into a smooth sauce.
- Combine pasta and sauce: Toss the cooked pasta in the sauce, gradually adding the reserved pasta water to reach desired consistency.
- Finish and serve: Season to taste, finish with extra Parmesan on top, and serve hot.
Notes
- For a lighter version, substitute half-and-half for part of the cream and use reduced-fat Parmesan.
- Stir in a pinch of nutmeg or black pepper for added depth.
- Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: American
Keywords: pumpkin pasta, alfredo, creamy pasta, autumn recipe, garlic Parmesan
