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Pumpkin Alfredo

Pumpkin Season is right around the corner now that school is starting. I wanted to share a pasta recipe my family loves this time of year as things get a little cooler outside. I found this recipe on Yellow Bliss Road several years ago. Enjoy!

 

PUMPKIN ALFREDO

Kristin

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!

PREP TIME 5 mins

COOK TIME 15 mins

TOTAL TIME 20 mins

COURSE Dinner

CUISINE American

SERVINGS 6 servings

CALORIES 477.38 kcal

INGREDIENTS

  1-pound fettuccine cooked to al dente, reserve 1 cup of pasta water

  • 6 tablespoons butter
  • 2 garlic cloves minced
  • 1 cup pumpkin puree not pie filling
  • 1/8 teaspoon nutmeg
  • 2/3 cup half & half
  • 1/2 cup freshly grated Parmesan cheese off the block
  • 1 tablespoon fresh chopped parsley

INSTRUCTIONS

 

  1. 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). Reserve about 1 cup of the pasta water.
  2. 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 pasta water).
  3. Add pasta and cook over medium-high heat until sauce is smooth, and pasta is well coated; about 1-2 minutes.
  4. Divide into bowls and garnish with fresh chopped parsley and fresh grated Parmesan, if desired.

 

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