Description
A delightful and creamy pasta dish featuring a luscious pumpkin sauce enveloping fettuccine, perfect for chilly evenings or cozy gatherings.
Ingredients
Scale
- 8 oz fettuccine pasta
- 1 cup pumpkin puree
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Stir in the pumpkin puree and heavy cream, mixing well until combined.
- Add the grated Parmesan cheese and nutmeg, stirring until the mixture is smooth and creamy. Season with salt and pepper to taste.
- Combine the cooked fettuccine with the pumpkin Alfredo sauce, mixing until the pasta is well coated.
- Serve hot, garnished with fresh parsley.
Notes
For a lighter version, substitute half of the heavy cream with low-fat milk or a plant-based alternative. Always taste and adjust seasoning before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 75mg