Pumpkin Alfredo Sauce
User Reviews
4.5
4 reviews
Excellent
-
Servings
8 servings
-
Calories
516 kcal
-
Course
Main Course, Dinner
-
Cuisine
Vegetarian
Pumpkin Alfredo Sauce
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This Pumpkin Alfredo Sauce screams Fall and is ultra cozy and comforting. It is irresistibly rich and creamy and filled with warm spices, fresh sage and rosemary, just the right amount of pumpkin-y flavor and Parmesan cheese. The Alfredo sauce works well with most any pasta shape: ravioli, fettuccine, penne, or rotini are some of my favorites to use.
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Ingredients
Ingredients
- 6 Tbsp. butter unsalted
- 15-20 sage fresh leaves plus 2 tsp. finely chopped
- 3 Tbsp. flour
- 1 tsp. garlic crushed
- 1 1/2 cups heavy cream
- 1 cup milk whole
- 1 prig rosemary fresh, finely chopped
- 1 cup pumpkin puree canned 100%, not pumpkin pie filling
- 1/8 tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
- 1 tsp. kosher salt plus more to taste
- black pepper freshly cracked
- 1/2 cup Parmesan Cheese finely grated
- 1 lb. pasta cooked
Instructions
Directions
- Bring a large pot of water to boil. Cook pasta of choice according to package directions. Reserve 1/2 cup of starchy pasta water. Drain and set aside.
- Fry the sage leaves: melt the butter in a large saute pan over medium heat. Add 15-20 whole fresh sage leaves to the melted butter and fry for about 1 minute, flip and continue to cook for another minute.
- Remove with a slotted spoon to a paper towel lined plate and set aside. (Butter will begin to brown a little, that’s perfect!)
- Add the flour and whisk together to make a roux. Add in garlic and stir for ~20 seconds or until fragrant and combined.
- Whisk in heavy cream, milk, chopped sage, and rosemary. Stir for ~3-4 minutes until thickened.
- Add in the pumpkin, cinnamon, nutmeg, salt, and pepper and whisk until smooth. Add in the Parmesan cheese at the very end.
- Taste and adjust seasonings as needed. (Note: the sauce thickens as it cools. If your sauce is too thick you can add a splash of milk or some of the reserved pasta water from earlier).
- If serving right away, toss cooked pasta in the Alfredo sauce. Or feel free to keep the sauce and pasta separate and spoon over the pasta. Garnish with the fried sage leaves and more Parmesan cheese and enjoy!
Notes
- I love this pasta the day of, but if you have any leftovers they will last in the fridge for up to 3-4 days. If you plan to have leftovers, I'd recommend keeping the pasta and Alfredo separate so it doesn't get clumpy. You can thin out the sauce with a little water or milk when reheating on the stove top or in the microwave.
Nutrition Information
Show Details
Serving
1serving
Calories
516kcal
(26%)
Carbohydrates
52g
(17%)
Protein
13g
(26%)
Fat
29g
(45%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.4g
(20%)
Cholesterol
82mg
(27%)
Sodium
369mg
(15%)
Potassium
293mg
(6%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin C
2mg
(2%)
Calcium
165mg
(17%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 516 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 516kcal | 26% |
| Carbohydrates | 52g | 17% |
| Protein | 13g | 26% |
| Fat | 29g | 45% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 82mg | 27% |
| Sodium | 369mg | 15% |
| Potassium | 293mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin C | 2mg | 2% |
| Calcium | 165mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
4 reviews
Excellent
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