PUMPKIN ALFREDO
This Pumpkin Alfredo is creamy, rich and delicious, and without all the calories and fat of a regular Alfredo sauce. It’s an easy weeknight dish that just screams fall – pumpkin recipes for the win!
It’s velvety and smooth and rich and with less than a quarter of the cream and less butter than classic Alfredo sauce. So not only does it taste amazing, but you won’t even miss the cream or butter!
If you’re a fan of savory pumpkin recipes, you are going to LOVE this Pumpkin Alfredo!
PUMPKIN ALFREDO
PREP
5 mins
COOK
15 mins
TOTAL
20 mins
YIELD
4 servings
7 votes
INGREDIENTS
1 pound fettuccine (reserve 1 cup of pasta water)
6 tablespoons butter
2 cloves garlic, minced
1 cup pumpkin puree (not pie filling)
1/8 teaspoon nutmeg
2/3 cup half & half
1/2 cup freshly grated Parmesan cheese
1 tablespoon fresh chopped parsley
INSTRUCTIONS
Bring a stockpot of water to a boil over high heat. Add a teaspoon of salt to the boiling water, then add fettuccine. Cook until al dente (check package instructions)
Meanwhile, melt butter over medium-low heat. Stir in garlic and cook for about a minute, careful not to burn. Stir in half & half, Parmesan, pumpkin and nutmeg. Stir until sauce is heated through and cheese is melted. Stir in pasta water, about 1/4 cup at a time, until sauce is desired consistency (I used about 1/2 a cup, and it was thick and creamy. For a thinner sauce, use more water).
Add pasta and cook over medium-high heat until sauce is smooth and pasta is well coated; about 1-2 minutes.
Divide into bowls and garnish with fresh chopped parsley and fresh grated Parmesan, if desired
