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Pumpkin Alfredo

About This Recipe

With the arrival of Fall, it is time for all things warm, cozy, and PUMPKIN. What better way to warm up on a cool autumn evening than with a dish of Pumpkin Alfredo Pasta? It has only a few ingredients and is simple to put together. The addition of the pumpkin puree to the alfredo sauce reduces the amount of cream used and gives the same velvety smooth texture of cream, without the extra fat and calories. Since pumpkin has such a neutral taste it’s the perfect substitution. Of course to add to the theme, I served my pumpkin alfredo sauce on mini pumpkin pasta from Trader Joe’s, infamous curator for all foods pumpkin.

Ingredients & Instructions

1 pound pasta cooked according to package directions (reserve 1 cup of pasta water)
4 tablespoons butter unsalted
2 garlic cloves minced
1 shallot minced
1 cup pumpkin puree (not pie filling)
½ teaspoon nutmeg
1 cup heavy cream
½ cup freshly grated Parmesan cheese (set aside a few tablespoons for topping)
1 tablespoon fresh chopped sage (or parsley) for garnish
Salt and pepper to taste

Use the stockpot to cook your choice of pasta according to the package instructions. Drain, reserving about a cup of the pasta water for the sauce.
While the pasta is cooking, melt butter and stir in the chopped shallots and some minced garlic (I use jarred garlic for ease and simplicity) in a pan over medium heat. Cook, stirring, until slightly soft.
Once the garlic and shallot mixture is cooked, add the pumpkin, cream, and a pinch of nutmeg, and simmer until slightly thickened.
Add some of the reserved pasta cooking water as needed to thin out the sauce a bit since the pumpkin is a little on the thicker side.
Add the parmesan cheese and whisk it all together until the cheese is melted.
Season with salt and pepper.
Toss the pasta with the sauce until well coated and serve.

Tip: When reheating the sauce you may need to add a little splash of milk or water to thin consistency.

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