- fettuccine 1 pound cooked to al dente.
- Butter 6 tablespoons • 717 kcal
- Garlic cloves 2 minced
- Pumpkin puree 1 cup
- Nutmeg 1/8 teaspoon
- half & half 2/3 cup
- Parmesan cheese 1/2 cup freshly grated off the block
- Parsley 1 tablespoon fresh chopped
This take on the classic Alfredo pasta sauce involves pumpkin, nutmeg, and Parmesan cheese for a meal that can be on the table in less than 30 minutes. It’s great for a weeknight dinner served with crusty bread to mop up the sauce.
This recipe also has less fat and calories than a regular Alfredo sauce, but still tastes amazing!
Fettucine goes really well with this velvety sauce, but you can use other pasta types if you prefer.
Bring a large pan of water to a boil over high heat. Add a teaspoon of salt to the water, then add fettuccine. Cook until al dente (check pack instructions). Reserve about 1 cup of the pasta water, and then drain. Put the pasta back in the pan and cover. Leave aside while you finish the sauce.
While the pasta is cooking, melt butter over medium-low heat. Stir in minced garlic and cook for about a minute (take care not to burn it).
Add the half & half, Parmesan, pumpkin, and nutmeg. Stir until sauce is heated through and cheese is melted.
Stir in the reserved pasta water, a little at a time, until sauce has thinned out how you like it.
Add drained pasta and cook over medium-high heat until sauce is smooth, and pasta is coated (around 1-2 minutes).
Divide into bowls, and garnish with fresh chopped parsley and fresh grated Parmesan before serving.