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Pumpkin Alfredo Pasta

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A rich and creamy pasta dish that combines comforting pumpkin flavors with classic Alfredo sauce, perfect for any occasion.

Ingredients

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  • 12 oz fettuccine or tagliatelle pasta
  • 2 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1 cup pumpkin puree (canned or fresh)
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground black pepper
  • Salt, to taste
  • Fresh sage leaves (about 6-8 leaves)
  • 1 tbsp olive oil
  • Fresh thyme or parsley, chopped, for garnish
  • Extra grated Parmesan, for serving

Instructions

  1. Prepare the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine or tagliatelle and cook according to package instructions until al dente. Reserve a cup of the pasta water before draining.
  2. Fry the Sage: In a large skillet, heat olive oil over medium heat. Fry the sage leaves for about 2 minutes until crispy. Remove and place on a paper towel.
  3. Sauté Garlic: In the same skillet, melt the butter. Add the minced garlic and sauté for about a minute until fragrant and golden.
  4. Add Pumpkin and Cream: Stir in the pumpkin puree, warming for about 2 minutes. Then pour in the heavy cream and bring to a gentle simmer.
  5. Incorporate Cheese and Spices: Gradually add the grated Parmesan cheese, ground nutmeg, black pepper, and salt. Stir continuously until the cheese melts and the sauce thickens, about 3-5 minutes.
  6. Combine Pasta with Sauce: Drain the pasta and add it directly into the sauce, mixing well and gradually incorporating reserved pasta water until desired consistency is reached.
  7. Finish and Serve: Remove from heat, fold in the crispy sage leaves, and serve immediately. Garnish with fresh thyme or parsley, and sprinkle with extra grated Parmesan.

Notes

For additional flavor, consider adding cayenne pepper or lemon juice. Adjust seasoning to your taste while cooking.

Nutrition

Find it online: https://yummyfirst.com/pumpkin-alfredo-pasta/