Harvest Creamy Pumpkin Alfredo Pasta
A cozy autumn pasta dish featuring creamy pumpkin Alfredo sauce with garlic, Parmesan, and nutmeg. Comforting, quick, and perfect for fall dinners or holiday gatherings.
Equipment
- Large Pot
- Skillet
- Colander
Ingredients
- 8 oz fettuccine pasta
- 1 cup pumpkin puree canned or fresh
- 1 cup heavy cream
- ½ cup Parmesan cheese grated
- 2 cloves garlic minced
- ½ tsp nutmeg
- salt and pepper to taste
- 1 tbsp olive oil for cooking
Instructions
- Bring a large pot of salted water to a boil and cook fettuccine until al dente. Drain and drizzle lightly with olive oil to prevent sticking.
- Heat olive oil in a skillet over medium heat. Add minced garlic and sauté 1–2 minutes until fragrant.
- Stir in pumpkin puree and heavy cream. Simmer for 5 minutes, stirring occasionally.
- Add Parmesan, nutmeg, salt, and pepper. Stir until cheese melts and sauce is smooth.
- Toss cooked fettuccine into the sauce until fully coated. Add a splash of pasta water if needed to thin the sauce.
- Taste and adjust seasoning, then serve hot with extra Parmesan or pumpkin seeds for garnish.
Notes
Swap pumpkin with butternut squash for a twist. For a vegan version, use coconut cream and nutritional yeast instead of dairy. Garnish with fresh sage or thyme for extra flavor.