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!

Baca Juga

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