Pumpkin Alfredo is the best dish for the Fall season: creamy and flavorful, you’ll be asked to keep making this well after the decorative gourds have left your tablescapes! We love this dish in part because it tastes amazing, but also because of how easy it is to make. It’s a dish that looks like it requires way more effort than it actually does and it’s better than a lot of creamy pasta recipes you might find in a restaurant! What with the variety of pumpkin dishes to be made during the cooler months, we’re sure you can find some leftover pumpkin puree to use in this pastayou’ll be glad you did!
Pumpkin Alfredo Pasta
- 1 pound leaf-shaped pasta or fettuccine
- 4 cups milk
- 1 cup pumpkin puree
- 1 1/4 cups parmesan cheese
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cloves garlic, minced
- 1/8 cinnamon
- 1 pinch nutmeg
- salt and freshly ground pepper, to taste
- Bring a large pot of salted water to boil and cook pasta according to packaging directions, or until al dente.
- In a medium saucepan over medium-high heat, melt butter. Once melted, add flour to create a roux. When mixture is smooth and golden, whisk in garlic and cook for 40 seconds. Then add in milk.
- Stirring continuously, bring mixture up to a boil, then reduce heat. Let thicken and add cheese, pumpkin puree, nutmeg, cinnamon, salt and pepper. Taste and adjust seasoning, if necessary.
- Drain pasta and return to pot. Pour pumpkin alfredo sauce in with pasta and mix to thoroughly coat everything.
- Garnish with more parmesan and serve immediately.
Recipe adapted from Cookie and Kate