Creamy Pumpkin Alfredo Pasta
This rich and creamy pumpkin alfredo pasta is made with canned pumpkin puree and a dash of nutmeg.
Ingredients
- 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
Toppings:
- 1/4 cup pine nuts
- 1 tablespoon butter
- 1/4 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.
- 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.
Nutrition
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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