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Creamy Pumpkin Alfredo Pasta for Fall Flavors

Pumpkin Alfredo Pasta made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 12 ounces fettuccine
  • 1 cup pumpkin puree
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • 2 teaspoons minced garlic
  • 1/2 teaspoon nutmeg
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Method
 

  1. Cook the fettuccine according to package instructions.
  2. In a large skillet, melt the butter over medium heat.
  3. Add minced garlic and sauté until fragrant.
  4. Stir in the pumpkin puree, followed by the heavy cream.
  5. Add Parmesan cheese, nutmeg, salt, and pepper.
  6. Add the cooked fettuccine to the sauce, tossing to coat.
  7. Garnish with freshly chopped parsley before serving.