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Pumpkin Alfredo Pasta

Pumpkin Alfredo pasta combines fettuccine with a creamy pumpkin Parmesan sauce, gently simmered until hot and slightly thickened. Reserved pasta water helps the smooth sauce coat every strand.
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Prep Time 5 minutes
Cook Time 13 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

For the pasta
  • 4 qt water
  • 1 tbsp kosher salt
  • 12 oz fettuccine
For the sauce
  • 4 tbsp unsalted butter
  • 2 cloves garlic minced
  • 1 cup pumpkin puree canned
  • 1 cup heavy cream
  • 0.25 tsp ground nutmeg
  • 0.25 tsp ground black pepper
  • 1 cup Parmesan cheese finely grated

Equipment

  • 1 large skillet

Method
 

Cook the pasta
  1. Bring the 4 quarts water to a boil in a large pot and stir in the 1 tablespoon kosher salt.
  2. Add the fettuccine and cook according to the package directions until al dente, usually 8 to 12 minutes.
  3. Reserve 1/2 cup of the cooking water, then drain the pasta.
Make the sauce and combine
  1. While the pasta cooks, melt the butter in a large skillet over medium heat, add the garlic, and cook for 30 seconds, stirring.
  2. Whisk in the pumpkin, heavy cream, nutmeg, and black pepper; reduce the heat to medium-low and simmer gently for 3 to 4 minutes, stirring, until the sauce is hot and slightly thickened.
  3. Reduce the heat to low and whisk in the Parmesan until melted and smooth.
  4. Add the drained pasta and the reserved cooking water, then toss over low heat for about 1 minute, until the sauce coats the pasta.

Notes

For the smoothest sauce, reserve the pasta water before draining and add it while tossing. Refrigerate leftovers for up to 3 days; freezer storage is not recommended. For a dairy-free version, use plant-based butter and cream with vegan Parmesan.