Pumpkin Alfredo
This rich and creamy pasta dish combines the seasonal flavour of pumpkin with classic Alfredo ingredients. Using just five components, it creates a luscious sauce that coats fettuccine perfectly. The recipe is straightforward and quick, ideal for a cosy dinner. It yields enough for eight servings, making it a great option for feeding a crowd with minimal effort.
Ingredients
- 8-12 ounces DeLallo fettuccine egg pasta (see notes)
- 2 tablespoons butter
- 5 garlic cloves, minced
- 1 cup pumpkin puree (canned pumpkin)
- 2 1/2 cups heavy whipping cream
- 1/2 cup grated Parmesan cheese
Method
- Prepare the fettuccine by following the directions on its package. Set aside 1 cup of the pasta water to adjust the sauce consistency later if required.
- Melt the 2 tablespoons butter. Cook the minced garlic until it becomes tender and aromatic. Pour in the 1 cup pumpkin puree and 2 1/2 cups heavy whipping cream. Let the mixture bubble gently until it begins to thicken. Mix in the 1/2 cup grated Parmesan cheese until fully incorporated.
- Combine the cooked pasta with the prepared sauce. Use the reserved cooking liquid to loosen the sauce if it is too thick. Finish with extra Parmesan and season as desired before serving straight away.
Nutrition (per serving)
Sodium109 mg
Recipe details
CategoryPasta
Cuisineitalian
AuthorPinch of Yum
