Perfect Pumpkin Alfredo Recipes

PUMPKIN ALFREDO

Steps:

• In a large pot of salted boiling water, cook fettuccine according to package directions until al dente. Drain.
• In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant, about 1 minute. Stir in rosemary and pumpkin. Pour in milk and stir until evenly combined, then stir in Parmesan and nutmeg. Season with salt and pepper. Simmer for 5 minutes, or until you reach your desired consistency.
• Turn off heat and toss pasta in the sauce. Garnish with parsley and more Parmesan, if desired.

PUMPKIN ALFREDO PASTA

Steps:

• 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.

PUMPKIN ALFREDO SAUCE

Steps:

• Melt butter in a saucepan over medium heat; cook and stir sage leaves in hot butter until the butter takes on the sage flavor, about 5 minutes.
• Whisk cream, pumpkin, nutmeg, cinnamon, and Parmesan cheese into the butter; cook until the cheese melts, about 5 minutes.

PERFECT PUMPKIN ALFREDO

Steps:

• Sautée your diced pancetta until crispy. Remove from the pan
• Dice your onion and mince your garlic. Sauté your onion on medium heat in your pancetta fat (add a little butter or olive oil if pan seems too dry) until translucent about 5 min. Add your garlic and cook for 1-2 more min.
• add 3/4 of a can of pumpkin. Stir for about a min. Put your pasta water to boil.
• add nutmeg to pumpkin mixture stir for another min.
• cook pasta to directions on package. It shouldn't take long, because it's so fresh.
• add evaporated milk to the pumpkin mixture, cook until it starts to thicken and seems like a smooth sauce.
• add the cheese a little bit at a time making sure it is all melty and incorporated =) then add the peas. stir for about 2-3 more min to ensure everything is hot.
• move cooked pasta back to the pasta pot and pour sauce over it and stir until everything is evenly coated.
• serve and enjoy! =)