Pumpkin Fettuccine Alfredo
Creamy and comforting Pumpkin Fettuccine Alfredo is the perfect fall pasta dish. A simple sauce comes together quickly for a satisfying weeknight meal.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 lb Fettuccine Pasta
- 1 cup Pumpkin Puree
- 1.5 cup Heavy Cream
- 0.5 cup Grated Parmesan Cheese
- 2 tbsp Butter
- 2 cloves Garlic minced
- 0.25 tsp Nutmeg
- 0.25 tsp Salt
- 0.125 tsp Black Pepper
Instructions
Preparation Steps
- Cook fettuccine according to package directions. Reserve 1 cup of pasta water before draining.
- While pasta is cooking, melt butter in a large skillet over medium heat. Add garlic and cook for 1 minute, or until fragrant.
- Stir in pumpkin puree, heavy cream, nutmeg, salt, and pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally.
- Add cooked fettuccine to the sauce and toss to coat. If the sauce is too thick, add some of the reserved pasta water until desired consistency is reached.
- Stir in parmesan cheese. Serve immediately.
Notes
Garnish with extra parmesan cheese and fresh parsley, if desired.