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Pumpkin Alfredo Pasta

This Pumpkin Alfredo pasta combines roasted pumpkin with a creamy sauce, creating an elegant fall-inspired dish. The process involves roasting pumpkin, blending it into a smooth sauce, and tossing it with al dente pasta for a velvety, sweet-savory flavor profile. The final dish is rich, creamy, and beautifully coated with a golden hue, topped with crispy sage for aroma and texture.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Fall
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 small sugar pumpkin or butternut squash peeled, seeded, and cut into chunks
  • 8 oz pasta fettuccine or your favorite type
  • 1 cup heavy cream or evaporated milk for lighter version
  • 3 cloves garlic minced
  • 1/4 teaspoon nutmeg freshly grated, a pinch
  • 1/2 cup Parmesan cheese freshly grated
  • 8 small fresh sage leaves for garnish and frying
  • 2 tablespoons unsalted butter
  • Salt and pepper to taste

Equipment

  • Baking sheet
  • Blender or immersion blender
  • Large skillet
  • Wooden spoon
  • Tongs

Method
 

  1. Preheat the oven to 200°C (392°F). Spread pumpkin chunks on a baking sheet, drizzle with a little oil, and roast for 20-25 minutes until deeply golden and caramelized, filling your kitchen with sweet, toasty aromas.
  2. While the pumpkin roasts, cook your pasta in boiling salted water until just shy of al dente, about 8 minutes. Drain and set aside, reserving a splash of pasta water.
  3. Transfer the roasted pumpkin to a blender or use an immersion blender in a large bowl. Add minced garlic, a splash of cream, and a pinch of nutmeg, then blend until smooth and velvety, tasting and adjusting seasoning as needed.
  4. In a large skillet, melt butter over medium heat until it begins to foam and smell nutty. Add the pumpkin puree, stirring gently, and cook for 2-3 minutes until warmed through and slightly thickened.
  5. Toss the cooked pasta into the skillet with the pumpkin sauce, using tongs to coat every strand evenly. If the sauce feels too thick, add a splash of reserved pasta water to loosen it up.
  6. Stir in the grated Parmesan cheese until melted and creamy, then season with salt and freshly ground pepper to taste. Fry sage leaves in a small skillet over medium heat until crispy, about 1-2 minutes, then set aside.
  7. Serve the pasta hot, topped with crispy sage leaves for added aroma and texture. Enjoy the rich, velvety pumpkin Alfredo with a hint of sage for a cozy fall meal.

Notes

For a lighter version, substitute heavy cream with evaporated milk. Roast pumpkin until caramelized for the best flavor. Adjust seasoning with salt, pepper, or a dash of cinnamon for variation.