Pumpkin Alfredo Pasta
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
6 servings
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Calories
629 kcal
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Course
Main Course
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Cuisine
American
Pumpkin Alfredo Pasta
Description
This recipe creates a creamy Alfredo-style sauce by sautéing garlic in butter, then adding heavy cream and pumpkin puree for richness and subtle sweetness. Nutmeg can be included to enhance the warm flavor profile. Parmesan cheese is then melted into the mixture off the heat to avoid curdling, imparting depth and saltiness. Pasta water is reserved and incorporated to achieve the desired sauce consistency, ensuring the sauce coats the pasta evenly.
Optional toppings elevate the dish: crispy fried sage leaves lend herbal notes and texture, while toasted pine nuts contribute a nutty crunch. The pasta used can be any shape, such as bucatini, which captures sauce well.
Serve this pasta as a warm, comforting dish ideal for the fall season or any time when a rich, creamy meal is desired. The preparation allows for flexibility in garnishes and spices according to preference.
Notes indicate frying sage leaves involves briefly cooking them in hot olive oil until they curl and crisp, and pine nuts can be toasted dry or with a little oil to bring out their flavor and sheen.
Ingredients
- 1 lb pasta any shape, bucatini example
- 3 Tbsp butter unsalted
- 4 garlic cloves, minced
- 1 1/2 cups heavy cream
- 1 1/2 cups pumpkin puree about one 15-ounce can
- 1 cup Parmesan Cheese shredded, plus extra for serving
- salt fresh cracked, to taste
- black pepper fresh cracked, to taste
- 1/4 tsp nutmeg optional
- 2 Tbsp sage leaves fried, for topping, optional
- 1/4 cup pine nuts toasted, for topping, optional
Instructions
- Cook the pasta according to package instructions, and reserve 1 cup of the cooking water.
- Melt the butter in a large pan big enough to hold your pasta, and add the minced garlic. Sauté for just a minute or two until the garlic is fragrant, but don't let it brown.
- Add the cream, the pumpkin puree, and nutmeg (if using) and whisk gently until everything is well combined.
- Heat the mixture until just simmering, and then, off the heat, add the shredded cheese, and salt to taste. Stir to melt the cheese thoroughly into the sauce, and then put back on low heat.
- Use your 1 cup of reserved pasta water to thin down the sauce as much as you'd like. I used about 1/2 cup of my pasta water.
- Toss the cooked pasta into the alfredo sauce, and serve topped with the fried sage leaves, pine nuts, and extra parmesan cheese.
Notes
- Fry whole or sliced sage leaves in hot olive oil until crisp; drain on paper towels before using as a topping.
- Toast pine nuts in a dry pan over medium heat or with a little oil for added shine and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 629 kcal
% Daily Value*
| Calories | 629kcal | 31% |
| Carbohydrates | 64g | 21% |
| Protein | 18g | 36% |
| Fat | 34g | 52% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 111mg | 37% |
| Sodium | 286mg | 12% |
| Potassium | 362mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 10726IU | 215% |
| Vitamin C | 3mg | 3% |
| Calcium | 257mg | 26% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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