Description
This Creamy Pumpkin Alfredo is your new go-to comfort food—rich, velvety, and packed with subtle fall flavors.Â
Ingredients
Scale
- 250 g fettuccine, pappardelle, of your choice of pasta
- 1/4 cup butter we used salted
- 3 tablespoons fresh chopped sage
- 4 cloves garlic minced
- 1 cup half and half cream
- 1 cup pumpkin puree canned pumpkin
- 1/2 cup grated parmesan cheese plus more for topping
- 1/2 cup reserved pasta water
- 1/8 teaspoon nutmeg
- Parsley for garnish
Instructions
Bring a large pot of water to a boil. Once ready, drop the pasta in and cook until al dante (according to the pasta instructions, mine took 5 minutes). Remember to reserve 1/2 cup of the pasta water and set aside.
While the pasta is cooking, melt the butter in a large skillet over medium-low heat. Add the chopped fresh sage and stir as the flavors infuse into the butter. Stir until the butter is brown. About 3 minutes.
Add the garlic and stir until the garlic begins to brown, this should take 2-3 minutes.
Spoon the canned pumpkin into the skillet, along with the half and half cream and stir until it begins to thicken.
Bring a large pot of water to a boil. Once ready, drop the pasta in and cook until al dante (according to the pasta instructions, mine took 5 minutes). Remember to reserve 1/2 cup of the pasta water and set aside.
While the pasta is cooking, melt the butter in a large skillet over medium-low heat. Add the chopped fresh sage and stir as the flavors infuse into the butter. Stir until the butter is brown. About 3 minutes.
Add the garlic and stir until the garlic begins to brown, this should take 2-3 minutes.
Spoon the canned pumpkin into the skillet, along with the half and half cream and stir until it begins to thicken.
Nutrition
- Serving Size: 4
- Calories: 506
- Sugar: 6g
- Fat: 25g
- Saturated Fat: 14g
- Fiber: 4g