With Halloween just a day away, we thought we'd share a delish pumpkin dish that is perfect for you to make this halloween. Classic Alfredo sauce calls for 2 cups of cream and a whole stick of butter which makes it very fattening and an indulgence. This Pumpkin Alfredo is creamy, rich and delicious, and without all the calories and fat of a regular Alfredo sauce. It’s an easy weeknight dish that just screams fall – pumpkin recipes for the win!
If you’re a fan of savory pumpkin recipes, you are going to LOVE this Pumpkin Alfredo!
Bring a stockpot of water to a boil over high heat. Add a teaspoon of salt to the boiling water, then add fettuccine. Cook until al dente (check package instructions). Reserve about 1 cup of the pasta water.
Meanwhile, melt butter over medium-low heat. Stir in garlic and cook for about a minute, careful not to burn. Stir in half & half, Parmesan, pumpkin and nutmeg. Stir until sauce is heated through and cheese is melted. Stir in pasta water, about 1/4 cup at a time, until sauce is desired consistency (I used about 1/2 a cup, and it was thick and creamy. For a thinner sauce, use more pasta water).
Add pasta and cook over medium-high heat until sauce is smooth and pasta is well coated; about 1-2 minutes.
Divide into bowls and garnish with fresh chopped parsley and fresh grated Parmesan, if desired.
Thanks Yellow Bliss Road for sharing the recipe.
about the author
Lora is an Editorial Contributor for the Myeloma Crowd and proud mom of 6 kids and 5 grandkids. In addition to supporting myeloma patients, she loves creating fun parties and activities for her grandkids to enjoy.