Creamy Pumpkin Alfredo Sauce Recipe | Fettuccini Pumpkin Alfredo | Easy Pumpkin Pasta Sauce

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast is dairy-free and adds a cheesy flavor

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds flavor

pumpkin puree

💰Cheaper: butternut squash puree

Butternut squash is often less expensive and has a similar flavor profile.

Melt 60 g of butter in a high-sided saucepan over medium heat.

Add 4 cloves of minced garlic and stir, then reduce heat to avoid burning the garlic.

Add a dash of nutmeg and a touch of white pepper, cooking for about 30 seconds.

Pour in 1 and 1/2 cups of heavy cream and stir until it starts to steam.

In a large saucepot, bring water to a boil and add salt for cooking pasta.

Add 1 pound of fettuccini to the boiling water and cook for 2 to 3 minutes less than package instructions.

After 9 minutes, add 275 g of pumpkin puree to the cream mixture and mix well.

Bring the sauce to a light simmer and reduce until thickened to desired consistency.

Turn heat to low and add 75 g of parmesan cheese, mixing until melted.

Taste the sauce and adjust seasoning with salt, nutmeg, or white pepper if needed.

Combine the cooked pasta with the sauce, adding reserved pasta water if necessary to thin.

Stir in the remaining 25 g of parmesan cheese and mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens