Creamy Pumpkin Alfredo Pasta
This pumpkin Alfredo pasta combines velvety pumpkin puree with a rich, creamy sauce to create a comforting fall dish. The main ingredients include pumpkin, heavy cream, garlic, and Parmesan, which come together to form a smooth, luscious sauce that coats perfectly cooked pasta. The final dish has a vibrant orange hue, a silky texture, and a warm, inviting aroma.
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Calories: 520kcal
Servings: 4
Equipment
- Skillet or large frying pan
- Ladle or tongs
Ingredients
- 400 g pasta (penne, fettuccine, or your choice)
- 1 cup pumpkin puree fresh or canned
- 1 cup heavy cream
- 2 cloves garlic minced
- 1/2 cup Parmesan cheese grated
- a pinch nutmeg freshly grated if possible
- 6 leaves fresh sage for garnish and aroma
- to taste salt and pepper for seasoning
- 2 tablespoons butter
Instructions
- Bring a large pot of salted water to a boil, then add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- Meanwhile, melt the butter in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant and just starting to turn golden, filling your kitchen with a warm aroma.
- Add the pumpkin puree to the skillet with the garlic, stirring well to combine. Let it cook for 2 minutes, which helps to warm the puree and meld the flavors, and note the vibrant orange color intensify slightly.
- Pour in the heavy cream, stirring continuously. Bring the mixture to a gentle simmer and cook for 3-4 minutes, allowing the sauce to thicken slightly and develop a rich, velvety texture.
- Stir in the grated Parmesan cheese, a pinch of nutmeg, and season with salt and pepper to taste. Continue stirring until the cheese melts and the sauce becomes smooth and glossy, with a warm, inviting color.
- Add the drained pasta to the skillet, tossing gently to coat each piece with the luscious pumpkin sauce. If the sauce appears too thick, add a splash of reserved pasta water to loosen it until it reaches your desired creaminess.
- Cook everything together for another 2 minutes, allowing the flavors to meld and the pasta to absorb some of the sauce’s richness. The sauce should cling beautifully to each strand or piece of pasta.
- While the pasta finishes cooking, crisp the sage leaves in a small pan or microwave until fragrant and crispy, then crumble or leave whole for garnishing.
- Serve the pumpkin Alfredo hot, garnished with grated Parmesan and crispy sage leaves for a delightful aroma and texture contrast. Enjoy the vibrant color and creamy consistency of this cozy fall dish.
Nutrition
Calories: 520kcal | Carbohydrates: 70g | Protein: 18g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 70mg | Sodium: 500mg | Potassium: 600mg | Sugar: 8g | Vitamin C: 4mg | Calcium: 250mg | Iron: 2mg