Description
Pumpkin Alfredo Pasta is creamy, savory, and ready in under 30 minutes. Pumpkin puree makes a rich, velvety sauce with less cream and butter, adding nutrition and flavor. It’s a quick, comforting meal that feels indulgent yet wholesome.
Ingredients
1 pound fettuccine or your favorite pasta
2 tablespoons unsalted butter
3 cloves garlic, minced
1 cup canned pumpkin puree (not pumpkin pie filling)
1 cup heavy cream or full-fat coconut milk
1 cup grated Parmesan cheese, plus more for serving
1/2 teaspoon ground nutmeg
Salt and freshly ground black pepper to taste
Instructions
1. Cook pasta in salted water until al dente. Reserve 1 cup pasta water and drain.
2. In a large skillet, melt butter over medium heat. Add garlic and sauté 1 minute.
3. Whisk in pumpkin puree and heavy cream until smooth.
4. Stir in nutmeg, salt, and black pepper. Taste and adjust seasoning.
5. Reduce heat to low, whisk in Parmesan until melted and creamy.
6. Add pasta to skillet, toss to coat. Add reserved pasta water if sauce is too thick.
7. Serve hot, topped with extra Parmesan and black pepper.
Notes
Store cooled leftovers in an airtight container in the refrigerator up to 4 days. Reheat gently with a splash of cream, milk, or pasta water. Not recommended for freezing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 4g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 60mg