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why make this recipe

Creamy Pumpkin Alfredo is perfect for fall. It mixes the delicious taste of pumpkin with the comfort of creamy pasta. It’s easy to make and feels warm on chilly days. This recipe gives you a comforting meal that is sure to warm your heart and fill your stomach.

how to make Creamy Pumpkin Alfredo

Ingredients:

12 oz Fettuccine (This noodle shape holds the creamy sauce perfectly.)
4 tbsp Butter (The key fat that imparts richness.)
3 cloves Garlic (Minced fresh garlic enhances the flavors.)
3-4 leaves Sage (Provides an earthy aroma.)
½ cup Pumpkin Puree (Adds a subtly sweet flavor and vibrant color.)
2 cups Heavy Cream (Creates a luxurious, creamy texture.)
½ cup Parmesan Cheese (Adds a savory, salty note.)
Salt & Pepper (Adjust to your taste.)
Pinch Nutmeg (Adds warmth and depth; optional.)
Splash Pasta Water (Helps achieve the perfect sauce consistency.)

Directions:

Start by cooking the fettuccine in a large pot of salted boiling water. Follow the package instructions until it’s al dente. Reserve some pasta water and drain the rest.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sage leaves. Sauté for about 1-2 minutes until the garlic is fragrant.
Stir in the pumpkin puree, and cook it for another 2 minutes.
Add the heavy cream and stir until mixed well. Bring the mixture to a gentle simmer.
Mix in the Parmesan cheese and stir until melted. Add salt, pepper, and nutmeg to taste. If the sauce is too thick, add a splash of pasta water until you reach your desired consistency.
Finally, add the drained fettuccine to the sauce. Toss everything together until the pasta is well coated.

how to serve Creamy Pumpkin Alfredo

Serve your Creamy Pumpkin Alfredo hot with a sprinkle of additional Parmesan on top, and feel free to add some extra sage leaves for garnish. It’s great as a main dish or even as a side.

how to store Creamy Pumpkin Alfredo

To store leftovers, place them in an airtight container and refrigerate. The dish will stay good for about 3 days. When you’re ready to eat, reheat it on the stove. You might need to add a little bit of heavy cream or pasta water to get the sauce creamy again.

tips to make Creamy Pumpkin Alfredo

Make sure not to overcook the fettuccine; it should still have a slight bite to it.
Taste the sauce as you go and adjust the seasoning according to your preference.
For an extra kick, you can add cooked chicken or sautéed mushrooms to the dish.

variation

If you want to switch things up, try using different pasta shapes like penne or rigatoni. You can also add other spices like cayenne pepper for some heat or swap sage with basil for a different flavor.

FAQs

Can I use canned pumpkin puree?
Yes, canned pumpkin puree works perfectly in this recipe! Just make sure it’s pure pumpkin and not pie filling.

What can I serve with Creamy Pumpkin Alfredo?
This dish pairs well with green salads or roasted vegetables to add a fresh element to your meal.

Can I freeze Creamy Pumpkin Alfredo?
It’s best to eat it fresh, but you can freeze it. Just remember that the texture may change when reheating. Be sure to store it in a freezer-safe container.