Pumpkin Alfredo Sauce – restaurant favorite cream sauce made light and healthy, served with fettuccine.
Purists will probably roll their eyes when they see yellow Alfredo sauce. But, believe me, they don’t know what they’re missing. Fantastic sauce with addition of pumpkin puree is equally creamy with just a fraction of fat. While original recipe contains 1/2 cup of butter and 2 cups heavy cream, this one achieves same creaminess with just a quarter of that amount. Pumpkin is neutral tasting so it allows Parmesan cheese to give main flavor to the dish.
Pumpkin Alfredo Sauce is lighter an healthier homemade version which allows us to enjoy it even in the middle of the week. You won’t believe how easy it is to make this sauce from scratch right at home! It is also quicker then ordering out. It doesn’t get much better then this!
- 250 g fettuccine or other type of pasta 8 oz
- 6 Tbsp butter
- 4 cloves garlic minced
- 1/2 cup heavy cream
- 6 Tbsp Parmigiano Reggiano freshly grated, + some more for garnish
- 1 cup pumpkin puree
- cup about 1 pasta water
- a pinch of nutmeg
- salt pepper
Cook pasta according to package instructions. Drain, but reserve 1-2 cups water.
In the meantime, in a large pan cook garlic in butter for just a minute. Don't let it become brown, or it will be bitter.
Add cream, grated cheese, pumpkin puree and a pinch of nutmeg. Season with salt and pepper. Add enough reserved pasta water to get creamy sauce.
Add drained pasta to the pan and cook in sauce in high heat for about a minute until sauce becomes smooth.
Serve garnished with grated cheese.