Classic Creamy Pumpkin Alfredo
This creamy pumpkin alfredo pasta is a comforting and flavorful dish, perfect for a cozy meal. It combines al dente fettuccine with a rich sauce made from pumpkin puree, heavy cream, and Parmesan cheese.
Equipment
- large pot
- large pan
Ingredients
Pasta
- 250-300 g fettuccine about 8-10 oz
- Salt for boiling water
Sauce
- 2 tbsp olive oil
- 1 small onion finely diced
- 2-3 garlic cloves, minced
- 1 cup pumpkin puree 100% pure pumpkin
- 1.5 cups heavy cream
- 0.5 cup vegetable broth
- 0.5 cup Parmesan cheese freshly grated, plus more for serving
- 0.25 tsp ground nutmeg
- Salt and freshly ground black pepper to taste
- red pepper flakes Optional, for a subtle kick
Instructions
Cooking Pasta
- Boil salted water in a large pot, then cook fettuccine until al dente according to package instructions.
- Before draining, save about 1 cup of pasta water, then drain the fettuccine and set aside.
Preparing Sauce
- Heat olive oil in a large pan over medium heat and cook diced onion until soft and translucent for 3-5 minutes.
- Stir in minced garlic and cook for another minute until fragrant.
- Add pumpkin puree, heavy cream, and vegetable broth to the pan; bring to a light simmer, then reduce heat to low.
- Stir in grated Parmesan cheese and ground nutmeg until the cheese melts and the sauce is smooth and creamy. Season with salt, pepper, and optional red pepper flakes.
Combining and Serving
- Add the drained pasta directly into the pan with the sauce and toss gently to coat evenly.
- If the sauce is too thick, add some saved pasta water to reach desired consistency, then serve immediately garnished with extra Parmesan and fresh herbs.
Notes
For extra flavor, consider roasting fresh pumpkin instead of using canned puree. Ensure to taste and adjust seasonings, especially salt, throughout the cooking process. Freshly grated Parmesan cheese melts better and provides a superior flavor compared to pre-grated varieties.