Pumpkin Fettuccine Alfredo Recipe 465

CREAMY PUMPKIN ALFREDO PASTA

Creamy Pumpkin Alfredo Pasta image

This rich and creamy pumpkin alfredo pasta is made with canned pumpkin puree and a dash of nutmeg.

Provided by Annalise

Time 17m

Number Of Ingredients 11

Ingredients

12 ounces fettuccine pasta
1/4 cup butter (, divided)
1 cup heavy cream
3/4 cup canned pumpkin puree
1/2 cup parmesan cheese (, plus more for topping)
1 teaspoon salt (, or to taste)
1/2 teaspoon ground black pepper (, or to taste)
1/4 teaspoon freshly ground nutmeg
1/4 cup pine nuts
1 tablespoon butter
1/4 cup fresh sage leaves

Steps:

Cook fettuccine according to package instructions until al dente. Strain pasta, reserving 1 cup pasta water.
While pasta is cooking, melt butter in large skillet over medium high heat. Add cream and pumpkin puree and whisk until smooth.
Add parmesan cheese, salt, pepper and nutmeg and stir until combined.
Add drained pasta and toss in sauce. If sauce is too thick, add reserved pasta water a tablespoon at a time until smooth; keep warm over low heat while making the topping.

Nutrition Facts : Calories 782 kcal, Carbohydrate 68 g, Protein 20 g, Fat 49 g, SaturatedFat 26 g, Cholesterol 199 mg, Sodium 951 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving

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