This Pumpkin Alfredo is creamy, rich and delicious, and without all the calories and fat of a regular Alfredo sauce. It's an easy weeknight dish that just screams fall - pumpkin recipes for the win!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 6 servings
- 1 pound fettuccine cooked to al dente, reserve 1 cup of pasta water
- 6 tablespoons butter
- 2 garlic cloves minced
- 1 cup pumpkin puree not pie filling
- 1/8 teaspoon nutmeg
- 2/3 cup half & half
- 1/2 cup freshly grated Parmesan cheese off the block
- 1 tablespoon fresh chopped parsley
Bring a stockpot of water to a boil over high heat. Add a teaspoon of salt to the boiling water, then add fettuccine. Cook until al dente (check package instructions). Reserve about 1 cup of the pasta water.
Meanwhile, melt butter over medium-low heat. Stir in garlic and cook for about a minute, careful not to burn. Stir in half & half, Parmesan, pumpkin and nutmeg. Stir until sauce is heated through and cheese is melted. Stir in pasta water, about 1/4 cup at a time, until sauce is desired consistency (I used about 1/2 a cup, and it was thick and creamy. For a thinner sauce, use more pasta water).
Add pasta and cook over medium-high heat until sauce is smooth and pasta is well coated; about 1-2 minutes.
Divide into bowls and garnish with fresh chopped parsley and fresh grated Parmesan, if desired.
Calories: 477.38kcal | Carbohydrates: 59.08g | Protein: 15.36g | Fat: 20.33g | Saturated Fat: 11.52g | Cholesterol: 110.88mg | Sodium: 256.87mg | Potassium: 313.95mg | Fiber: 3.68g | Sugar: 2.92g | Vitamin A: 6975.05IU | Vitamin C: 3.15mg | Calcium: 162.9mg | Iron: 2.12mg