Creamy Pumpkin Alfredo Pasta
This rich and creamy pumpkin alfredo pasta is made with canned pumpkin puree and a dash of nutmeg.
- 12 ounces fettuccine pasta
- 1/4 cup butter , divided
- 1 cup heavy cream
- 3/4 cup canned pumpkin puree
- 1/2 cup parmesan cheese , plus more for topping
- 1 teaspoon salt , or to taste
- 1/2 teaspoon ground black pepper , or to taste
- 1/4 teaspoon freshly ground nutmeg
- 1/4 cup pine nuts
- 1 tablespoon butter
- 1/4 cup fresh sage leaves
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.
Add drained pasta and toss in sauce. If sauce is too thick, add reserved pasta water a tablespoon at a time until smooth; keep warm over low heat while making the topping.
To make toppings:
Add pine nuts to a dry skillet and toast over medium 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. 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