5-Ingredient Pumpkin Alfredo Dinner
Enjoy a creamy, comforting pumpkin alfredo with fettuccine, garlic, and Parmesan cheese for a quick and satisfying weeknight meal.
Ingredients
- 8-12 ounces DeLallo fettuccine egg pasta
- 2 tablespoons butter
- 5 garlic cloves, minced
- 1 cup pumpkin puree (canned pumpkin)
- 2 1/2 cups heavy whipping cream
- 1/2 cup grated Parmesan cheese
Instructions
- Cook the fettuccine according to package directions for 8-10 minutes. Reserve 1 cup of the cooking liquid in case you want to thin out your sauce.
- Heat the butter over medium heat for 1 minute. Add the garlic; saute until soft and fragrant.
- Add the pumpkin puree and heavy whipping cream to the pan. Simmer for 3-5 minutes until slightly thickened.
- Stir in the grated Parmesan cheese until combined. Let it melt into the sauce for 1 minute.
- Toss the cooked fettuccine into the sauce. Thin with reserved pasta water if needed.
- Top with extra Parmesan cheese and season to taste with salt. Serve immediately!
Notes
- Use 100% pure pumpkin puree, not pumpkin pie filling.
- For a richer flavor, use a high-quality Parmesan cheese.
- Adjust the amount of reserved pasta water to reach your desired sauce consistency.
- Add a pinch of nutmeg or cinnamon for an extra fall spice. Allergens: Milk, Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For a richer flavor, use a high-quality Parmesan cheese.
- Adjust the amount of reserved pasta water to reach your desired sauce consistency.
- Add a pinch of nutmeg or cinnamon for an extra fall spice. Allergens: Milk, Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.