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Pumpkin Alfredo Sauce
Servings: 3 -4
Author: Kitchen Nostalgia
  • 250 g (8 oz) fettuccine or other type of pasta -> cook according to directions; drain (reserve 1-2 cups water)
  • 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
  1. In a large pan cook garlic in butter for just a minute. Don't let it become brown, or it will be bitter.

  2. 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.
  3. Add drained pasta to the pan and cook in sauce in high heat for about a minute until sauce becomes smooth.
  4. Serve garnished with grated cheese.