Creamy pumpkin Alfredo pasta garnished with herbs, perfect for fall comfort food.

Creamy Pumpkin Alfredo: Your New Fall Comfort Food Delight

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Why Make This Recipe

Creamy Pumpkin Alfredo is a delightful twist on traditional Alfredo sauce, making it the perfect comfort food for fall. The rich and creamy pumpkin flavor brings warmth to your plate, while the garlic and sage add depth and aroma. It’s not just delicious; it’s easy to make, and you can serve it on chilly evenings or during festive meals. This dish is sure to be a favorite for everyone at the table!

How to Make Creamy Pumpkin Alfredo

Ingredients

  • 12 oz Fettuccine (This noodle shape holds the creamy sauce perfectly.)
  • 4 tbsp Butter (The key fat that imparts richness.)
  • 3 cloves Garlic (Minced fresh garlic enhances the flavors.)
  • 3-4 leaves Sage Leaves (Provides an earthy aroma.)
  • ½ cup Pumpkin Puree (Adds a subtly sweet flavor and vibrant color.)
  • 2 cups Heavy Cream (Creates a luxurious, creamy texture.)
  • ½ cup Parmesan Cheese (Adds a savory, salty note.)
  • Salt & Pepper (Adjust to your taste.)
  • Pinch Nutmeg (Adds warmth and depth; optional.)
  • Splash Pasta Water (Helps achieve the perfect sauce consistency.)

Directions

  1. Cook the Fettuccine: Start by boiling a large pot of salted water. Add the fettuccine and cook according to the package instructions until al dente. Reserve a cup of pasta water, then drain the rest.

  2. Sauté Garlic and Sage: In a large skillet over medium heat, melt the butter. Add minced garlic and chopped sage leaves. Sauté for about 1-2 minutes until fragrant.

  3. Combine Pumpkin and Cream: Stir in the pumpkin puree and mix well. Pour in the heavy cream and stir until combined. Let it simmer for a few minutes, allowing the flavors to meld.

  4. Add Cheese and Seasonings: Add the Parmesan cheese, salt, pepper, and a pinch of nutmeg if using. Stir until the cheese melts and the sauce is creamy.

  5. Mix Pasta and Sauce: Add the drained fettuccine to the skillet. Toss to coat the pasta in the creamy pumpkin sauce. If the sauce is too thick, add a splash of reserved pasta water until you reach your desired consistency.

  6. Serve: Plate your Creamy Pumpkin Alfredo and enjoy!

How to Serve Creamy Pumpkin Alfredo

Serve your Creamy Pumpkin Alfredo warm with a sprinkle of extra Parmesan cheese on top. You can also add a few sage leaves for garnish. Pair it with a fresh salad or garlic bread for a complete meal.

How to Store Creamy Pumpkin Alfredo

If you have leftovers, store Creamy Pumpkin Alfredo in an airtight container in the refrigerator. It will keep for about 3-4 days. To reheat, gently warm it on the stove, adding a splash of cream or pasta water to loosen the sauce.

Tips to Make Creamy Pumpkin Alfredo

  • For a vegetarian twist, substitute chicken broth with vegetable broth.
  • Make sure your cream is at room temperature to avoid curdling when adding to the garlic.
  • Taste the sauce before serving; you might want to adjust the seasoning according to your preference.

Variation

You can add cooked chicken, shrimp, or sautéed mushrooms to the dish for extra protein. Additionally, feel free to use different pasta shapes like penne or shells.

FAQs

  1. Can I use fresh pumpkin instead of canned puree?
    Yes, you can roast or boil fresh pumpkin, then blend it into a smooth puree before using it in the recipe.

  2. Is this recipe gluten-free?
    To make it gluten-free, use gluten-free pasta and ensure that all other ingredients are free from gluten.

  3. Can I make this recipe dairy-free?
    Yes, use coconut cream and a dairy-free Parmesan substitute to make a delicious dairy-free version.

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Creamy Pumpkin Alfredo

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  • Author: jurgentukur
  • Total Time: 45
  • Yield: 4 servings
  • Diet: Vegetarian
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Description

A delightful twist on traditional Alfredo sauce with rich pumpkin flavor, perfect for fall comfort food.

Ingredients

  • 12 oz Fettuccine
  • 4 tbsp Butter
  • 3 cloves Garlic, minced
  • 3-4 leaves Sage
  • ½ cup Pumpkin Puree
  • 2 cups Heavy Cream
  • ½ cup Parmesan Cheese
  • Salt & Pepper, to taste
  • Pinch Nutmeg (optional)
  • Splash Pasta Water

Instructions

  1. Cook the fettuccine in a large pot of salted water until al dente. Reserve a cup of pasta water, then drain the rest.
  2. In a large skillet over medium heat, melt the butter. Add minced garlic and chopped sage leaves, and sauté for about 1-2 minutes until fragrant.
  3. Stir in the pumpkin puree and mix well. Pour in the heavy cream and simmer for a few minutes to meld flavors.
  4. Add the Parmesan cheese, salt, pepper, and a pinch of nutmeg if using. Stir until the cheese melts and the sauce is creamy.
  5. Add the drained fettuccine to the skillet, tossing to coat in the sauce. If too thick, add reserved pasta water to reach desired consistency.
  6. Plate and serve warm, optionally garnished with extra Parmesan cheese and sage leaves.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently, adding cream or pasta water if needed.

  • Prep Time: 15
  • Cook Time: 30
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

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