The New Creamy Pumpkin Alfredo Pasta Recipe For 2020
How To Prepare Creamy Pumpkin Alfredo Pasta Recipe Homemade
SERVINGS: 4 SERVINGS PREP TIME: 5 MINS COOK TIME: 12 MINS TOTAL TIME: 17 MINUTES
These rich, creamy pasta pumpkin pasta is made from canned pumpkin puree and a pinch of nutmeg.
12 ounces fettuccine pasta
1/4 cup butter , divided
1 cup heavy cream
3/4 cup canned pumpkin puree
1/2 cup parmesan cheese , plus more for topping
1 teaspoon salt , or to taste
1/2 teaspoon ground black pepper , or to taste
1/4 teaspoon freshly ground nutmeg
1/4 cup pine nuts
1 tablespoon butter
1/4 cup fresh sage leaves
Cook the fettuccines according to the instructions al dente. Filter the noodles and add 1 cup of pasta water.
While cooking noodles, melt the butter in a large skillet over medium heat. Add cream and pumpkin puree and mix until smooth.
Add Parmesan, salt, pepper and nutmeg and mix until smooth.
Add the drained pasta and pour in the sauce. If the sauce is too thick, add a tablespoon of reserved pasta water until it is smooth. Keep warm on a low heat during the vinaigrette.
The pine nuts in a dry pan and roast for 2-3 minutes over medium heat until the nuts are lightly browned. Stir often. Remove the pine nuts from the pan and set aside.
Melt the butter in the pan. Add the sage leaves and fry for 1-2 minutes until crisp. To download, place on a paper towel.
Serve spaghetti with grilled pine nuts, sage leaves and extra Parmesan cheese.
Calories: 782kcal, Carbohydrates: 68g, Protein: 20g, Fat: 49g, Saturated Fat: 26g, Cholesterol: 199mg, Sodium: 951mg, Potassium: 409mg, Fiber: 5g, Sugar: 4g, Vitamin A: 8616IU, Vitamin C: 2mg, Calcium: 237mg, Iron: 3mg