Pumpkin Alfredo Pasta
Pumpkin Alfredo Pasta is made with just 6 simple ingredients in 15 minutes! It's a Fall comfort food powerhouse just waiting to happen in your kitchen. Yes carbs ~ but there's plenty of veggie action in there too!
Servings: 6 servings
Ingredients
- 1 lb pasta (I used bucatini, but feel free to use any shape you like!)
- 3 Tbsp unsalted butter
- 4 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 1/2 cups pumpkin puree (about one 15-ounce can)
- 1 cup shredded parmesan cheese, plus extra for serving
- salt and fresh cracked black pepper to taste
- 1/4 tsp nutmeg, optional
- 2 Tbsp fried sage leaves, for topping, optional (see how in the notes below)
- 1/4 cup pine nuts, toasted, for topping, optional (see how in the notes below)
Instructions
- Cook the pasta according to package instructions, and reserve 1 cup of the cooking water.
- Melt the butter in a large pan big enough to hold your pasta, and add the minced garlic. Sauté for just a minute or two until the garlic is fragrant, but don't let it brown.
- Add the cream, the pumpkin puree, and nutmeg (if using) and whisk gently until everything is well combined.
- Heat the mixture until just simmering, and then, off the heat, add the shredded cheese, and salt to taste. Stir to melt the cheese thoroughly into the sauce, and then put back on low heat.
- Use your 1 cup of reserved pasta water to thin down the sauce as much as you'd like. I used about 1/2 cup of my pasta water.
- Toss the cooked pasta into the alfredo sauce, and serve topped with the fried sage leaves, pine nuts, and extra parmesan cheese.
Notes
- To fry sage leaves, just heat a little olive oil in a pan until hot and drop them in. They'll sizzle and curl up in just seconds. Remove to a paper towel to drain. You can fry whole leaves, or stack them and roll up like a cigar, then slice your roll into thin slices. You'll get fine shreds which are fabulous to fry.
- To toast pine nuts start with a dry pan and heat over medium. Add the pine nuts and stir or shake the pan until they start to turn golden and fragrant. I will sometimes start with a little oil, which toasts them faster and adds a lovely sheen to the nuts.
Nutrition
Calories: 629 kcal · Carbohydrates: 64 g · Protein: 18 g · Fat: 34 g · Saturated Fat: 20 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 9 g · Trans Fat: 1 g · Cholesterol: 111 mg · Sodium: 286 mg · Potassium: 362 mg · Fiber: 4 g · Sugar: 4 g · Vitamin A: 10726 IU · Vitamin C: 3 mg · Calcium: 257 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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