A smooth and decadent pasta meal that combines the tastes of autumn and the indulgence of a beloved Italian classic.
Ingredients
- 1 pound (454 g) pasta of choice, cooked according to package directions (fettuccine, linguine, spaghetti, bucatini)
- 1 ½ cups (355 ml) half and half or heavy cream
- 1 cup (245 g) pumpkin puree
- 1 ½ teaspoons maple syrup, optional
- 1 teaspoon salt, plus more, to taste
- ¼ teaspoon ground black pepper, plus more, to taste
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ¼ cup (57 g) salted butter
- ½ cup (80 g) finely diced shallot or yellow onion
- 2 teaspoons finely minced fresh garlic
- ¾ cup (75 g) grated parmesan, plus more to top
Directions
Recipe instructions Creamy Pumpkin Alfredo Pasta
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Step 1
Boil the pasta in salted water following the instructions on the package until it is tender but still firm to the bite. Save 1/2 to 1 cup of pasta water for the sauce.
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Step 2
In a large bowl, blend the half and half, pumpkin, maple syrup, salt, pepper, cinnamon, and nutmeg.
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Step 3
On medium heat, melt butter in a large skillet. Stir in the shallot or onion and sauté for five minutes. Cook garlic for 1 minute.
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Step 4
Add the pumpkin cream mixture and stir. Bring to a simmer. Add the cooked pasta and parmesan, then use tongs to coat the pasta in sauce.
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Step 5
To loosen the sauce, add reserved pasta if necessary.
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Step 6
Serve warm, topped with extra parmesan and optional fresh parsley for garnish.
