Pumpkin Alfredo Pasta

Pumpkin Alfredo pasta combines fettuccine with a creamy pumpkin, garlic, Parmesan, and nutmeg sauce for an easy vegetarian stovetop dinner.

Prep: 5 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 12 oz fettuccine
• 1 cup pumpkin puree
• 1 cup heavy cream
• 0.5 cup parmesan cheese
• 2 cloves garlic
• 0.25 tsp nutmeg
• 1 tsp kosher salt
• 0.25 tsp black pepper
• 2 tbsp unsalted butter

Cooking instructions

1. Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Reserve 1 cup pasta water, then drain the pasta. (about 10 min)
2. Melt the butter in a large skillet over medium heat. Add the garlic and cook for 30 seconds, until fragrant. (about 1 min) — Medium heat
3. Stir in the pumpkin puree, heavy cream, nutmeg, salt, and black pepper. Simmer gently for 5 minutes, stirring occasionally. (about 5 min) — Gentle simmer
4. Add the drained pasta and Parmesan to the skillet. Toss over low heat, adding pasta water a few tablespoons at a time until the sauce coats the noodles smoothly. (about 3 min) — Low heat
5. Serve immediately with additional Parmesan and black pepper, if desired. (about 1 min)