Pumpkin Alfredo Sauce
This Pumpkin Alfredo Sauce elevates traditional alfredo sauce with cozy fall flavors like pumpkin and sage. The sauce is rich and creamy and comes together in a matter of minutes.
Servings: 4 people
Ingredients
- 12 oz fettuccine
- 2 tablespoons butter or olive oil
- 4 garlic cloves minced
- 1 tsp freshly chopped sage more for garnish.
- 3/4 cup canned pumpkin not pumpkin pie filling.
- 1 cup half & half or heavy cream
- ½ cup grated parmesan cheese
- 1 teaspoon Salt and black pepper
Instructions
- In a large pot of boiling salted water, cook pasta for about 8 minutes or until tender. Drain it and set aside.
- Meanwhile, in a large skillet, melt the butter over medium heat. Then, add chopped sage and garlic. Cook for about 1 minutes or so.
- Then, add pumpkin puree and half & half. Stir well to combine. Next, add the grated parmesan, salt, and black pepper.
- Let the sauce simmer for about 3-5 minutes.
- Add the cooked pasta to the sauce and toss to coat evenly, stirring occasionally. If the sauce seems too thick, add a little more half & half until you reach your desired consistency.
- Topped with fresh sage and parmesan.
Notes
- This recipe is inspired by my dear blogger friend Natalie from Lovely Tastes.
- Canned pumpkin and pumpkin pie filling are different as pumpkin pie filling is seasoned with spices such as cinnamon, nutmeg, cloves, and sugar.
- Keep a close eye on the butter, as it can go from brown to burnt quickly.
- If you don’t like a strong sage flavor, remove the leaves after you sautee them in butter.
- Keep the leftovers in an airtight container in the refrigerator for up to 5 days. Reheat the pasta in a skillet with a splash of cream if the sauce is too thick. It also helps to stir the pasta often to keep it from sticking to the bottom of the pan. You can also reheat it in the microwave.
Nutrition
Serving: 1/4 | Calories: 504kcal | Carbohydrates: 72g | Protein: 17g | Fat: 18g | Cholesterol: 47mg | Sodium: 885mg | Potassium: 118mg | Fiber: 5g | Sugar: 7g | Calcium: 20mg