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
- Cook the fettuccine in a large pot of salted water until al dente. Reserve a cup of pasta water, then drain the rest.
- 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.
- Stir in the pumpkin puree and mix well. Pour in the heavy cream and simmer for a few minutes to meld flavors.
- Add the Parmesan cheese, salt, pepper, and a pinch of nutmeg if using. Stir until the cheese melts and the sauce is creamy.
- Add the drained fettuccine to the skillet, tossing to coat in the sauce. If too thick, add reserved pasta water to reach desired consistency.
- 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