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Pumpkin Alfredo Pasta

Pumpkin Alfredo Pasta combines roasted, sweet pumpkin pureed into a velvety sauce with al dente fettuccine, creating a comforting yet elegant fall dish. The process involves roasting pumpkin, blending it into a creamy sauce, and tossing it with pasta for a smooth, rich final texture that’s both hearty and refined.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 small sugar pumpkin halved and seeded
  • 400 g fettuccine uncooked
  • 1 cup heavy cream
  • 2 cloves garlic minced
  • 1 pinch nutmeg fresh grated if possible
  • 2 tablespoons olive oil divided
  • to taste salt and pepper for seasoning

Equipment

  • Baking sheet
  • Blender or immersion blender
  • Large pot
  • Large skillet
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 200°C (400°F). Place the pumpkin halves cut side up on a baking sheet, drizzle with a tablespoon of olive oil, and roast for about 40 minutes until the flesh is tender and caramelized around the edges. The pumpkin should be soft enough to pierce easily with a fork.
  2. While the pumpkin roasts, bring a large pot of salted water to a boil and cook the fettuccine until al dente, about 10 minutes. Drain, reserving a cup of pasta water for adjusting the sauce later.
  3. Once the pumpkin is roasted and cool enough to handle, scoop out the flesh and transfer it to a blender or use an immersion blender. Add the heavy cream, a pinch of nutmeg, and a tablespoon of olive oil, then blend until smooth and velvety. Taste and adjust seasoning with salt and pepper.
  4. In a large skillet, heat a teaspoon of olive oil over medium-low heat. Add the minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn it—this keeps the garlic sweet and aromatic.
  5. Pour the pumpkin sauce into the skillet with garlic, stirring gently. Warm the sauce over medium-low, allowing the flavors to meld and the mixture to heat through, about 2 minutes. It should become silky and fragrant.
  6. Add the drained pasta to the skillet with the pumpkin sauce. Toss gently to coat each strand evenly, adding a splash of reserved pasta water if needed to loosen the sauce and achieve a creamy, clingy consistency. Season with salt and pepper to taste.
  7. Serve the Pumpkin Alfredo Pasta hot, garnished with a light sprinkle of freshly grated nutmeg or herbs if desired. The sauce should be smooth, coating the pasta generously, with a comforting aroma of roasted pumpkin and garlic.

Notes

For a dairy-free version, substitute heavy cream with full-fat coconut milk. To enhance flavor, sprinkle with grated Parmesan or fresh herbs before serving.