Description
A rich and creamy pumpkin-infused Alfredo pasta that’s perfect for fall.
Ingredients
Scale
For the Crust:
- 12 oz fettuccine pasta
- 1 cup pumpkin puree
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp unsalted butter
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/4 tsp black pepper
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Stir in pumpkin puree, heavy cream, nutmeg, salt, and black pepper. Simmer for 5 minutes, stirring occasionally.
- Add Parmesan cheese and stir until the sauce is smooth and creamy.
- Toss the cooked pasta in the sauce until well coated. Garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.