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All I have to say about this recipe is WOW! This Pumpkin Pasta is one of my favorites. It tastes amazing and is so simple to make. Fall is here, so it’s time for pumpkin!
Fall is here, well maybe not officially, but in my mind, it is! Time for Fall decoration and one of my favorite flavors, Pumpkin! This Pumpkin Pasta is just a twist on my classic alfredo sauce that I love. I just added pumpkin and nutmeg for the perfect fall dinner recipe.
How to make Pumpkin Pasta:
Make your pasta according to package directions. I like to keep my noodles close to al dente.
Make you sauce over a medium heat to reduce the chance of burning it.
Once the noodles and sauce are done, mix them all together to coat the noodles well. Serve and enjoy!
Ingredient Notes:
- Fettuccine: Use any pasta you like but a longer fettuccine or spaghetti is my preferred choice.
- Butter: I used unsalted butter. If you use salted just add less salt later.
- Heavy Whipping Cream
- Garlic
- Salt
- Parmesan Cheese – shredded
- Pumpkin Puree
- Nutmeg
Directions:
Step one: Prepare pasta according to the package directions. Drain and set aside.
- For this recipe I used fettuccine, but any pasta will work.
Step two: Melt butter in a saucepan over low/medium heat. Slowly mix in heavy cream once melted is melted.
Step three: Next add in your garlic and salt.
Slowly add in shredded parmesan cheese whisking until cheese is melted and sauce is creamy.
Step four: Add in pumpkin puree and nutmeg and mix on low heat until well combined.
- Cooking Tip: Make sure you are using canned pumpkin puree and not pumpkin pie mix.
Step five: Add in cooked pasta and toss to coat. Serve and enjoy.
Can I use milk instead of cream?
So cream is ideal for this recipe, but if you do not have it available you can use other dairy options.
One thing I will add is that using other dairy alternatives will change the taste and flavor of the alfredo sauce.
Milk, however, will not alter the taste and texture of the alfredo sauce that much.
Other alternatives to heavy cream:
Again, using heavy cream is the more traditional option for alfredo sauce, but here are some other alternatives besides milk if you don’t have enough cream or milk.
- Half and Half
- Greek Yogurt – a nice healthier alternative.
- Cream Cheese – this will make it very cream and also thicken the sauce up if you need.
- Evaporated Milk – not the best alternative and you may want to add some water or broth to it with this. This would greatly change the taste though.
Pumpkin Recipes:
Want even more pumpkin recipes for the fall? Try these next:
If you tried any of my recipes, I would love to hear from you, leave me a comment below. You can also connect with me on FACEBOOK, INSTAGRAM, and PINTEREST. I would love for you to follow along and discover more amazing recipes.
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Pumpkin Pasta
Ingredients
- 1/2 cup unsalted butter
- 1 1/2 cup heavy whipping cream
- 1 teaspoon minced garlic
- 1/2 teaspoon salt, (or to taste)
- 2 cups parmesan cheese, (shredded)
- 1 cup pumpkin puree
- 1/8 teaspoon nutmeg
- 12 oz fettuccine
Instructions
- Prepare pasta according to the package directions. Drain and set aside.
- Melt butter in a saucepan over low/medium heat. Slowly mix in heavy cream once melted is melted.
- Add in garlic and salt. Slowly add in shredded parmesan cheese whisking until cheese is melted and sauce is creamy.
- Add in pumpkin puree and nutmeg and mix on low heat until well combined.
- Add in cooked pasta and toss to coat. Serve and enjoy.
Notes
- For this recipe I used fettuccine but any pasta will work.
- Cooking Tip: Make sure you are using canned pumpkin puree and not pumpkin pie mix.
Nutrition
