Pumpkin Alfredo Pasta

This pumpkin alfredo pasta recipe is a simple way to bring fall flavors to your dinner table.

Recipe - 821 - Temecula

Pumpkin pasta served on a black plate with toasted pumpkin seeds. Uncooked pasta, pumpkin seeds, and an orange pumpkin in the background.

Prep Time10 Minutes

Servings4

Cook Time15 Minutes

Ingredients

8 oz. Fettuccine Pasta

1 Cup Pure Pumpkin

1 Cup Heavy Cream

1/2 Cup Parmesan Cheese, grated

2 Tbsp. Unsalted Butter

3 Cloves Garlic, minced

1/2 Tsp. Nutmeg

1/2 Tsp. Cinnamon

Salt, to taste

Pepper, to taste

Fresh Parsley or sage, chopped for garnish

Optional: Toasted Pumpkin Seeds, for topping

Directions

Boil a large pot of salted water. Add your pasta and cook according to package instructions, until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
In a large skillet over medium heat, melt the butter and add the minced garlic. Saute for 1-2 minutes, until fragrant but not browned.
Stir in the pumpkin puree, heavy cream, nutmeg, and cinnamon. Mix well until the sauce is smooth and heated through, for about 3-5 minutes.
Gradually whisk in the grated Parmesan cheese until melted and the sauce is creamy. If the sauce is too thick, add a little reserved pasta water.
Add the drained pasta to the skillet, tossing to coat the noodles evenly with the sauce. Season with salt and pepper.
Garnish with chopped parsley or sage, and sprinkle with toasted pumpkin seeds.
Enjoy!

10 minutes

Prep Time

15 minutes

Cook Time

Servings

Shop Ingredients

Makes 4 servings

8 oz. Fettuccine Pasta

First Street Fettuccine - 32 Ounce

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$2.49$0.08/oz

1 Cup Pure Pumpkin

First Street Pure Pumpkin - 29 Ounce

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$3.99$0.14/oz

1 Cup Heavy Cream

Alta Dena Heavy Cream, Fresh - 0.5 Gallon

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$9.79 was $11.99$19.58/gal

1/2 Cup Parmesan Cheese, grated

First Street Grated Parmesan Cheese - 24 Ounce

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$8.99$0.37/oz

2 Tbsp. Unsalted Butter

First Street Butter, Unsalted, Sweet Cream, Sticks - 4 Each

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$3.99$1.00 each

3 Cloves Garlic, minced

Garlic - 1 Each

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$0.59

1/2 Tsp. Nutmeg

First Street Nutmeg, Ground - 3.3 Ounce

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$7.19$2.18/oz

1/2 Tsp. Cinnamon

First Street Cinnamon, Ground - 2.7 Ounce

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$2.99$1.11/oz

Salt, to taste

Morton Salt - 26 Ounce

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$1.99$0.08/oz

Pepper, to taste

First Street Black Pepper, Ground - 2.8 Ounce

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$4.79$1.71/oz

Fresh Parsley or sage, chopped for garnish

Italian Parsley - 1 Each

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$0.99

Optional: Toasted Pumpkin Seeds, for topping

Not Available

Directions

Boil a large pot of salted water. Add your pasta and cook according to package instructions, until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
In a large skillet over medium heat, melt the butter and add the minced garlic. Saute for 1-2 minutes, until fragrant but not browned.
Stir in the pumpkin puree, heavy cream, nutmeg, and cinnamon. Mix well until the sauce is smooth and heated through, for about 3-5 minutes.
Gradually whisk in the grated Parmesan cheese until melted and the sauce is creamy. If the sauce is too thick, add a little reserved pasta water.
Add the drained pasta to the skillet, tossing to coat the noodles evenly with the sauce. Season with salt and pepper.
Garnish with chopped parsley or sage, and sprinkle with toasted pumpkin seeds.
Enjoy!