Fall is here and that means it is pumpkin spice season! Well, this year I decided to bring a little pumpkin to family dinner with this creamy, delicious and easy pumpkin alfredo. With hints of fall this is certain to be a favorite for those cooler evenings at home.
Best Pumpkin Alfredo Recipe
Honestly, when I first started doing some research on pumpkin alfredo I was afraid it would be a recipe that would take a lot of time and effort, which if you have been around here long you know is NOT my style of cooking or baking. But I was surprised to find that making pumpkin alfredo is easy!
Ingredients:
1 pound fettuccine, cooked
1 cup of pasta water
6 TBSP butter
2 garlic cloves, minced
1 cup pumpkin puree – not pie filling
1/8 tsp nutmeg
2/3 cup half & half
1/2 cup shredded Parmesan cheese
1 TBSP fresh parsley, chopped
Grated Parmesan cheese – optional
Directions:
1. Prepare fettuccine as directed on package instructions. Cook until al dente and drain. Set aside.
2. Reserve about 1 cup of the pasta water.
3. Melt butter over medium-low heat in the same pot. Stir in garlic and cook for about a minute, careful not to burn.
4. Carefully stir in half & half, Parmesan, pumpkin and nutmeg. Stir until sauce is heated through and cheese is melted.
5. Add pasta water, about 1/4 cup at a time, until sauce is desired consistency.
6. Add pasta to the sauce mixture and cover pasta with sauce. Cook over medium-high heat until sauce is smooth; about 1-2 minutes.
7. Divide into bowls and garnish with fresh chopped parsley and fresh grated Parmesan, if desired. ENJOY HOT!
Pumpkin Alfredo
This Pumpkin Alfredo is creamy, rich and delicious. An easy weeknight dish that just screams fall! Bring on the pumpkin recipes!
Ingredients
- 1 pound fettuccine cooked as directed
- 1 cup pasta water
- 6 TBSP butter
- 2 garlic cloves minced
- 1 cup pumpkin puree not pie filling
- 1/8 tsp nutmeg
- 2/3 cup half & half
- 1/2 cup Parmesan cheese shredded
- 1 TBSP fresh parsley chopped
- Grated Parmesan cheese optional
Instructions
-
Prepare fettuccine as directed on package instructions. Cook until al dente and drain. Set aside.
-
Reserve about 1 cup of the pasta water.
-
Melt butter over medium-low heat in the same pot. Stir in garlic and cook for about a minute, careful not to burn.
-
Carefully stir in half & half, Parmesan, pumpkin and nutmeg. Stir until sauce is heated through and cheese is melted.
-
Add pasta water, about 1/4 cup at a time, until sauce is desired consistency.
-
Add pasta to the sauce mixture and cover pasta with sauce. Cook over medium-high heat until sauce is smooth; about 1-2 minutes.
-
Divide into bowls and garnish with fresh chopped parsley and fresh grated Parmesan, if desired.
Try this yummy Lemon Broccoli Pasta recipe too!
What is your favorite fall themed pasta dish to make?
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Wow sounds like a strange combination, who would have thought to serve pumpkin with pasta!
I’d definitely like to try this, saving the recipe. Of course it’s not so easy to get pumpkin here in the UK, unless it’s fresh, but fresh is better anyhow. I am imagining it will taste really good, can’t wait.