Creamy Pumpkin Alfredo #dinner #pasta

Creamy Pumpkin Alfredo #dinner #pasta

This Pumpkin Alfredo is velvety, rich and scrumptious, and without every one of the calories and fat of a customary Alfredo sauce. It's a simple weeknight dish that just shouts fall – pumpkin recipes for the success! It's smooth and smooth and rich and with not exactly a fourth of the cream and less spread than exemplary Alfredo sauce. So in addition to the fact that it tastes astounding, yet you won't miss the cream or margarine!

This Pumpkin Alfredo utilizes just 66% of some creamer (half milk, half cream) and 6 tablespoons of margarine. The expansion of the pumpkin give a smooth surface of the cream, without the fat and calories. Since pumpkin has such an unbiased taste it's the ideal substitution, which is for what reason I'm generally on the chase for new pumpkin recipes!

Pumpkin Alfredo is overly easy to make. The sauce is made rapidly while the pasta is cooking and afterward the pasta is hurled with the sauce. The entire thing is done in under 15 minutes! This dish makes around 4 servings and its ideal for organization or exactly when you need a simple weeknight supper this fall.

Also try our recipe Creamy Butternut Squash Linguine with Fried Sage

Creamy Pumpkin Alfredo #dinner #pasta

An ideal supper that is simple enough for a weeknight feast and you'll never miss the cream! Pumpkin recipes are an unquestionable requirement for fall!


  • 1 pound fettuccine reserve 1 cup of pasta water
  • 6 tablespoons butter
  • 2 cloves garlic minced
  • 1 cup pumpkin puree not pie filling
  • 1/8 teaspoon nutmeg
  • 2/3 cup half & half
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon fresh chopped parsley


  1. Bring a stockpot of water to a boil over high heat. Add a teaspoon of salt to the boiling water, then add fettuccine. Cook until al dente (check package instructions)
  2. Meanwhile, melt butter over medium-low heat. Stir in garlic and cook for about a minute, careful not to burn. Stir in half & half, Parmesan, pumpkin and nutmeg. Stir until sauce is heated through and cheese is melted. Stir in pasta water, about 1/4 cup at a time, until sauce is desired consistency (I used about 1/2 a cup, and it was thick and creamy. For a thinner sauce, use more water).
  3. Add pasta and cook over medium-high heat until sauce is smooth and pasta is well coated; about 1-2 minutes.
  4. Divide into bowls and garnish with fresh chopped parsley and fresh grated Parmesan, if desired.

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