Pumpkin Alfredo Pasta: A Creamy Autumn Delight

Welcome to our culinary blog, where today we’re embracing the flavors of fall with a sumptuous Pumpkin Alfredo Pasta recipe. This dish takes the classic creaminess of Alfredo sauce to a new level by incorporating the rich, earthy tones of pureed pumpkin. Combined with Parmesan cheese, tossed with perfectly cooked fettuccine, and finished with crispy sage leaves, this pasta is a comforting, velvety delight that’s sure to please any palate.

Ingredients:

• 1 lb fettuccine pasta
• 1 tablespoon olive oil
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus more for serving
• 2 tablespoons unsalted butter
• 8-10 fresh sage leaves
• 2 cloves garlic, minced
• Salt and freshly ground black pepper to taste
• Nutmeg, a pinch for added flavor (optional)

Instructions:

Cook the Pasta:

In a large pot of boiling salted water, cook fettuccine according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water for later use.

Prepare the Pumpkin Alfredo Sauce:

In a saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Stir in the pumpkin puree, heavy cream, and grated Parmesan cheese. Cook, stirring constantly until the cheese has melted and the sauce is heated through.

If the sauce is too thick, add a little reserved pasta water until it reaches your desired consistency. Season with salt, pepper, and a pinch of nutmeg (if using).

Crisp the Sage Leaves:

In a small skillet, melt the butter over medium heat. Add the sage leaves and fry until crisp, about 1-2 minutes. Remove the sage leaves to a paper towel-lined plate to drain.

Combine and Serve:

Toss the cooked fettuccine with the pumpkin Alfredo sauce, ensuring the pasta is evenly coated. If needed, add a bit more pasta water to help the sauce cling to the noodles.

Serve the pasta garnished with crispy sage leaves and extra Parmesan cheese on top.