Description
A comforting and creamy Pumpkin Alfredo that beautifully combines indulgence with seasonal flavors, perfect for any occasion.
Ingredients
Scale
- Fettuccine pasta
- Pumpkin puree
- 1 onion
- 2 cloves garlic
- 2 tbsp olive oil
- Seasonal vegetables (spinach, kale, butternut squash)
- Dried herbs (thyme, sage)
- Salt and black pepper
- 1 cup vegetable broth or cream
Instructions
- Cook the Pasta: Bring a large pot of salted water to boil. Cook your pasta according to package instructions until al dente. Reserve about a cup of pasta water before draining.
- Sauté the Aromatics: Heat 2 tablespoons of olive oil over medium heat in a large skillet. Add finely chopped onion and sauté until translucent. Add minced garlic and cook until fragrant.
- Add the Pumpkin: Stir in pumpkin puree, mixing well with sautéed garlic and onions. Cook for a couple of minutes.
- Create the Sauce: Gradually pour in vegetable broth (or cream). Whisk to combine until smooth and creamy. Adjust consistency with more broth or reserved pasta water.
- Season and Flavor: Toss in dried herbs, salt, and pepper. Adjust to taste.
- Combine with Pasta: Add pasta directly to the skillet with sauce. Toss together until well coated, adding reserved pasta water as needed.
- Add Veggies: Toss in seasonal vegetables. Stir gently to combine.
- Final Taste Check: Taste and adjust seasoning before serving.
Notes
Drizzle olive oil and sprinkle Parmesan cheese or a vegan alternative on top for serving. Experiment with protein or vegan substitutes as desired.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 15mg
Keywords: pumpkin, pasta, cozy, creamy, fall, vegetarian