Name: Pumpkin Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
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

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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.

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:

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.

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Pumpkin Pasta

Jennie Duncan

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.

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Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Course Main Course

Cuisine American

Servings servings

Calories 528 kcal

Ingredients

½ cup unsalted butter
1 ½ cup heavy whipping cream
1 teaspoon minced garlic
½ teaspoon salt (or to taste)
2 cups parmesan cheese (shredded)
1 cup pumpkin puree
⅛ 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

Calories: 528kcalCarbohydrates: 35gProtein: 16gFat: 36gSaturated Fat: 22gCholesterol: 144mgSodium: 575mgPotassium: 223mgFiber: 2gSugar: 2gVitamin A: 5998IUVitamin C: 2mgCalcium: 351mgIron: 1mg

Keyword Fall Pasta Recipe, Pumpkin Pasta

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