Pumpkin Alfredo: the creamy, rich sauce recipe
Pumpkin Alfredo is a creamy, rich sauce recipe perfect to pair with regular fettuccine. Quick and easy to make, this fall take on the classic Alfredo made of pumpkin puree, half and half, and Parmesan cheese will be ready in less than 30 minutes.
It’s a great recipe for a weeknight dinner served with crusty bread to mop up the sauce. It also has less fat and calories than a regular Alfredo sauce, but still tastes amazing and not too pumpkiny.
Tips for making Creamy Pumpkin Alfredo
Fettucine goes really well with this velvety sauce, but you can use other pasta types if you prefer.
Grate fresh parmesan cheese by hand.
For a lighter option, replace butter with olive oil.
If you want to make vegan pumpkin Alfredo, replace dairy ingredients with vegan options.
What to serve with Pumpkin Alfredo
You can serve pumpkin Alfredo together with your favorite main dish, such as chicken, beef or turkey.
How to store Pumpkin Alfredo
You can store pumpkin Alfredo without fettuccine in an airtight container in the refrigerator for up to 2 days. Before serving, reheat the sauce in a small saucepan over medium-low heat for about 2-3 minutes. Add a little bit of milk if the sauce is too thick.
Instructions
Bring a large pot of salted water to a boil over high heat. Add fettuccine and cook until al dente by checking the pack instructions.
Bring a large pot of salted water to a boil over high heat. Add fettuccine and cook until al dente by checking the pack instructions.
While the pasta is cooking, melt butter over medium-low heat in a large pan.
While the pasta is cooking, melt butter over medium-low heat in a large pan.
Stir in minced garlic and cook for about a minute. Make sure not to burn it.
Stir in minced garlic and cook for about a minute. Make sure not to burn it.
Add the half and half, Parmesan, pumpkin puree, and nutmeg.
Add the half and half, Parmesan, pumpkin puree, and nutmeg.
Stir until sauce is heated through and cheese is melted.
Stir until sauce is heated through and cheese is melted.
Once the pasta is done, reserve about 1 cup of the pasta water, then drain. Put the pasta back in the pot.
Once the pasta is done, reserve about 1 cup of the pasta water, then drain. Put the pasta back in the pot.
Stir the reserved pasta water into the sauce. Add 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, for about 1-2 minutes.
Stir the reserved pasta water into the sauce. Add 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, for about 1-2 minutes.
Garnish with fresh chopped parsley and grated Parmesan cheese, then serve and enjoy!
Garnish with fresh chopped parsley and grated Parmesan cheese, then serve and enjoy!
