Description
Creamy pumpkin alfredo brings autumn’s warmth to classic Italian pasta dishes. Parmesan cheese and roasted pumpkin create a rich, comforting sauce you’ll savor with each delicious bite.
Ingredients
Scale
Main Ingredients:
- 1 pound fettuccine pasta
- 1 (15.5-ounce/440 grams) can pumpkin puree
- 1/2 cup grated parmesan cheese
Flavor Enhancers:
- 2 tablespoons extra-virgin olive oil
- 1/2 cup dry white wine (such as Chardonnay or Pinot Grigio)
- 1 cup vegetable or chicken stock
- 1/2 cup half and half
- 1/2 cup diced red pepper
- 1/2 cup diced onion
- 3 cloves garlic, minced
Spices and Seasonings:
- 1/2 teaspoon red pepper flakes
- 1 teaspoon cumin
- 1/2 teaspoon ancho chili powder
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup reserved pasta water
Instructions
- Prepare a large pot of water, heating it to a rolling boil over medium-high heat for the pasta.
- In a separate large pot, warm olive oil over medium heat. Sauté diced red pepper, onion, garlic, and red pepper flakes until vegetables become soft and fragrant, approximately 5 minutes.
- Pour white wine into the vegetable mixture, allowing it to reduce by half within 3 minutes.
- Incorporate pumpkin puree, stock, and spices into the pot. Simmer the mixture gently for 5 minutes, developing rich flavors.
- Salt the boiling water and cook fettuccine until perfectly al dente, carefully setting aside 1/2 cup of starchy pasta water before draining.
- Blend half and half, reserved pasta water, and parmesan cheese into the sauce. The consistency will initially appear thin but will naturally thicken.
- Reduce sauce over medium heat for 6-8 minutes, concentrating the flavors. Taste carefully and season with salt and pepper as needed.
- Remove pot from heat, gently folding pasta into the sauce. Allow the mixture to rest for 5 minutes, enabling the pasta to absorb the creamy sauce.
- Plate the fettuccine and garnish generously with additional grated parmesan cheese for a luxurious finish.
Notes
- Roast red peppers beforehand to enhance their smoky sweetness and deepen the overall flavor profile of the dish.
- Substitute dairy milk with coconut or almond milk for a lighter, vegan-friendly version that maintains creamy texture.
- Toast pumpkin seeds as a crunchy garnish to add extra texture and nutty undertones to the final presentation.
- Use gluten-free fettuccine for a celiac-friendly adaptation without compromising the rich, comforting sauce quality.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 30 mg