Description
This Pumpkin Fettuccine Alfredo is a creamy, comforting twist on the classic Italian pasta dish, made with pumpkin purée for a seasonal and nutritious boost. It’s rich, flavorful, and comes together quickly for a perfect fall meal.
Ingredients
- 12 ounces fettuccine pasta
- 2 tablespoons unsalted butter
- 4 cloves garlic, pressed or minced
- 1 cup pumpkin purée
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon red pepper flakes (optional)
- 1 cup grated Parmesan cheese
- 1/2 cup reserved pasta cooking water
- Freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta.
- Meanwhile, in a large skillet over medium heat, melt the butter. Add the garlic and sauté for about 1 minute, until fragrant.
- Stir in the pumpkin purée, salt, nutmeg, and red pepper flakes (if using). Cook for 2 minutes, stirring often.
- Reduce the heat to low and stir in the Parmesan cheese until melted and well combined.
- Add the cooked pasta to the skillet and toss to coat. Gradually stir in some of the reserved pasta water until the sauce reaches your desired consistency.
- Season with freshly ground black pepper to taste, garnish with parsley if desired, and serve immediately.
Notes
- Use freshly grated Parmesan for the best texture and flavor.
- You can substitute spaghetti or linguine for fettuccine if needed.
- Add sautéed mushrooms or spinach for extra nutrition and flavor.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450
- Sugar: 3g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 45mg
