This rich and creamy pumpkin alfredo pasta is made with canned pumpkin puree and a dash of nutmeg.
Course Main Course
Cuisine Italian
Prep Time 5 minutesmins
Cook Time 12 minutesmins
Total Time 17 minutesmins
Servings 4servings
Calories 782
Author Annalise Sandberg
Ingredients
12ouncesfettuccine pasta
1/4 cupbutter, divided
1cupheavy cream
3/4cupcanned pumpkin puree
1/2cup parmesan cheese, plus more for topping
1teaspoonsalt, or to taste
1/2teaspoonground black pepper, or to taste
1/4teaspoonfreshly ground nutmeg
Toppings:
1/4cuppine nuts
1tablespoonbutter
1/4cupfresh 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.
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.