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Pumpkin Alfredo Pasta: 1 Pot, Pure Comfort

Pumpkin Alfredo Pasta
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Enjoy a creamy and comforting bowl of Pumpkin Alfredo Pasta, a perfect weeknight meal that feels like a special occasion.

Ingredients

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  • 1 pound fettuccine
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 cup pumpkin puree
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon nutmeg
  • Salt and black pepper to taste

Instructions

  1. Cook fettuccine according to package directions. Drain, reserving about 1/2 cup of pasta water.
  2. While pasta is cooking, heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute.
  3. Stir in pumpkin puree, heavy cream, Parmesan cheese, and nutmeg. Cook, stirring, until the sauce is heated through and smooth.
  4. Season with salt and pepper.
  5. Add the drained fettuccine to the skillet with the sauce. Toss to coat evenly. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
  6. Serve immediately, garnished with extra Parmesan if desired.

Notes

  • For a richer flavor, you can add a pinch of sage.
  • Adjust the nutmeg to your preference.
  • If you don’t have heavy cream, half-and-half can be used, but the sauce may be less rich.

Nutrition

Find it online: https://eatableempress.com/pumpkin-alfredo-pasta/