Creamy Pumpkin Alfredo Fettuccine: 1 Amazing Fall Dish
Enjoy a taste of autumn with this creamy Pumpkin Alfredo Fettuccine. It’s a simple yet elegant dish perfect for a cozy evening.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Scale
- 1 pound fettuccine
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 (15 ounce) can pumpkin puree
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Cook fettuccine according to package directions. Drain, reserving about 1 cup of pasta water.
- While pasta is cooking, heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Stir in pumpkin puree, heavy cream, Parmesan cheese, and nutmeg. Cook, stirring, until the sauce is smooth and heated through.
- Season with salt and pepper to taste.
- Add the drained fettuccine to the skillet with the sauce. Toss to coat. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
- Serve immediately, garnished with fresh parsley.
Notes
- For a richer flavor, you can add a pinch of cayenne pepper.
- Ensure you use pumpkin puree, not pumpkin pie filling.
- Grate your own Parmesan cheese for the best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 8g
- Sodium: 450mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 90mg
Find it online: https://magazinemeal.com/pumpkin-alfredo-fettuccine/