Pumpkin Alfredo Pasta
This rich and creamy pumpkin alfredo pasta made with canned pumpkin puree and a few other simple ingredients takes just 15 minutes to make.
Ingredients
- 12 ounces fettuccine pasta
- ¼ cup butter
- 1 cup heavy cream or heavy whipping cream
- ¾ cup canned pumpkin puree
- ½ cup grated or freshly shredded parmesan cheese , plus more for topping
- 1 teaspoon salt , or to taste
- ½ teaspoon ground black pepper , or to taste
- ¼ teaspoon freshly ground nutmeg
Optional topping:
- ¼ cup pine nuts
- 1 tablespoon butter
- ¼ cup fresh sage leaves
Instructions
- Cook fettuccine according to package instructions until al dente. Strain pasta, reserving 1 cup pasta water.
- While pasta is cooking, melt butter in large skillet over medium high heat. Add cream and pumpkin puree and whisk until smooth.
- Add parmesan cheese, salt, pepper and nutmeg and stir until combined. Simmer gently for a few minutes until slightly thickened.
- Add drained pasta and toss in sauce. If sauce is too thick, add reserved pasta water a tablespoon at a time until smooth. Serve immediately, with optional toppings if desired.
To make toppings:
- Add pine nuts to a small dry skillet and toast over medium low heat 2-3 minutes or until nuts are lightly golden brown, stirring often. Remove pine nuts from pan and set aside.
- Melt butter in pan. Add sage leaves and fry 1-2 minutes until crispy, flipping halfway through. Transfer to a paper towel to drain.
- Serve pasta topped with toasted pine nuts, sage leaves and additional parmesan cheese.
Calories: 782kcal, Carbohydrates: 68g, Protein: 20g, Fat: 49g, Saturated Fat: 26g, Cholesterol: 199mg, Sodium: 951mg, Potassium: 409mg, Fiber: 5g, Sugar: 4g, Vitamin A: 8616IU, Vitamin C: 2mg, Calcium: 237mg, Iron: 3mg
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