Creamy Pumpkin Alfredo Fettuccine
This Creamy Pumpkin Alfredo Fettuccine is a great use for leftover pure pumpkin and is a creamy fall dinner recipe your whole family will love!
- Prep Time: 10 Minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4-6 1x
Ingredients
Scale
- 1 Pound Fettuccine Pasta + 1 cup reserved pasta water
- 4 Tablespoons Salted Butter
- 4 Large Garlic Cloves, minced
- 5 Fresh Sage Leaves, finely chopped
- 2 & 1/2 Cups Heavy Cream
- 1 Cup Pure Pumpkin
- 1/8 Teaspoon Nutmeg
- 1 & 1/2 Cups Parmesan, freshly grated
- Salt & Pepper, to taste
Toppings
- Parmesan, freshly grated
- Fresh Sage, chopped
Instructions
- First, cook your pasta according to the packaging instructions until al dente, reserving 1 cup of pasta water before draining.
- While the pasta is cooking, melt 4 tablespoons of butter in a large pan at medium heat, then add the 4 minced garlic cloves, and 5 finely chopped sage leaves. Cook for 30 seconds to 1 minute until fragrant.
- Add in the 2 & 1/2 cups heavy cream, 1 cup pure pumpkin, and 1/8 teaspoon of nutmeg.
- Let simmer, stirring occasionally, until thickened. Then stir in the 1 & 1/2 cups grated parmesan.
- Stir in the drained al dente cooked fettucini pasta and add salt and pepper to taste. If needed, add some of the reserved pasta water to thin the sauce, 1/4 cup at a time.
- Serve topped with fresh parmesan and sage. Enjoy!
