Pumpkin Pasta Alfredo Recipes

PUMPKIN ALFREDO PASTA

Pumpkin Alfredo Pasta image

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!

Provided by Sue Moran

Time 15m

Number Of Ingredients 10

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)

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.

Nutrition Facts : Calories 629 kcal, Carbohydrate 64 g, Protein 18 g, Fat 34 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 111 mg, Sodium 286 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 11 g, ServingSize 1 serving

PUMPKIN ALFREDO SAUCE

Pumpkin Alfredo Sauce image

This recipe was a nice way to use up some extra pumpkin we had available. Served it to one person who really enjoys pumpkin (myself) and one who doesn't, and both came away really liking it! Has enough flavor that the pumpkin makes itself known, but not so much that it overpowers the alfredo flavor or texture. Recipe makes enough to toss with one cooked 12 oz. box of pasta.

Provided by @m

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes

Time 15m

Yield 4

Number Of Ingredients 7

Ingredients

2 tablespoons butter
9 sage leaves
1 cup heavy whipping cream
1 cup pumpkin puree
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 tablespoon grated Parmesan cheese

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.

Nutrition Facts : Calories 289.1 calories, Carbohydrate 7.7 g, Cholesterol 97.9 mg, Fat 28.6 g, Fiber 2.2 g, Protein 2.5 g, SaturatedFat 17.9 g, Sodium 230.5 mg, Sugar 2.3 g

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