Description
A rich, velvety pasta dish that blends creamy Alfredo sauce with pumpkin puree for a cozy, flavorful twist ready in just 30 minutes.
Ingredients
12 ounces fettuccine or linguine
2 tablespoons unsalted butter
3 garlic cloves, minced
1 cup pumpkin puree (not pumpkin pie filling)
1 cup heavy cream
1/2 cup grated Parmesan cheese (plus more for topping)
1/2 teaspoon ground nutmeg
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Optional: toasted pumpkin seeds for crunch
Instructions
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
In a large skillet, melt butter over medium heat. Add garlic and sauté 1 minute.
Stir in pumpkin puree and heavy cream, whisking until smooth. Simmer 3–4 minutes.
Add Parmesan, nutmeg, salt, and pepper. Stir until cheese melts. Adjust consistency with pasta water if needed.
Toss pasta with sauce. Serve topped with parsley, Parmesan, and pumpkin seeds.
Notes
Use fresh Parmesan for best flavor and texture.
Avoid browning garlic to prevent bitterness.
Toast pumpkin seeds for added flavor and crunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
Keywords: pumpkin pasta, creamy pumpkin Alfredo, fall pasta recipe, pumpkin fettuccine, 30-minute pasta