How To Make Pumpkin Alfredo

If pasta Alfredo wasn’t rich enough for you, we have the ultimate winter version to warm your bones and your belly. This tasty take featuring pumpkin puree and freshly grated nutmeg adds a touch of sweetness and autumn flavor to the perfect cold-weather dish. The subtle-pumpkin flavor compliments the sharpness of the Parmesan and garlic while al dente noodles and fresh parsley add the perfect amount of texture. While this pumpkin Alfredo might not be light on the fat, it’s heavy on the love. Learn how to make this super simple dish with our online culinary school chef in our latest recipe tutorial!

Ingredients
1 lb fettuccine
5 tbsp unsalted butter
1 clove garlic, minced
1 cup pumpkin puree
¼ tsp freshly grated nutmeg
1 cup milk
1 cup heavy cream
2 cups freshly grated Parmesan cheese
2 tbsp parsley, roughly chopped
Salt and pepper to taste

Preparation
1. Melt butter over medium-low heat. Stir in the garlic and cook for about a minute without browning. Add the milk and heavy cream, pumpkin puree, nutmeg and parmesan cheese. Reduce to a nape consistency
2. Bring a stock pot of water to boil over high heat, add a tablespoon of salt, then add the fettuccine. Cook pasta until al dente.
3. Drain pasta and add to the sauce, tossing well so everything is coated in sauce.
4. Plate in bowls and garnish with fresh chopped parsley and Parmesan cheese.


Garnish your pumpkin Alfredo with freshly grated Parmesan cheese and chopped parsley.

Pumpkin lends itself perfectly to an Alfredo sauce.

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