Pumpkin Pasta Recipe | Fettuccini Alfredo using a Fall Twist

We don’t believe, nevertheless for us, fall depends upon cozy meals and comfort food. There’s nothing like returning to your big bowl of warm pasta to help make your day instantly feel good. This pumpkin pasta recipe is whatever you love about creamy alfredo sauce which has a seasonal twist.

Traditionally, alfredo sauce starts off with a rapid roux, that’s a little paste made from butter and flour. Heavy cream (or milk for that light version) is combined with the paste and cooked up until the cream has thickened. Cheeses like grated parmesan can be added for flavor and then to help thicken the sauce.

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For this pumpkin pasta recipe, you’re going to keep things in the same way simple. The sole extra ingredient you’ll really need to go shopping for is definitely the pumpkin pure. The pumpkin adds a subtle sweetness that pairs beautifully with all the parmesan and garlic flavor of the alfredo sauce.

If you don’t wish to use pumpkin, you might like to use another seasonal favorite like butternut squash. You can even use any kind of pasta noodle which you like, although we definitely recommend fettuccine on an authentic alfredo touch.

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This pumpkin pasta ‘s best served hot right out of the pan, in case you ought to reheat leftovers, we advise heating up the pasta in a saucepan with a little milk or water to loosen it.

Summary

Cook time: 10 minutes Prep time: 10 minutes Idle time:

Level Course Main Dish Cuisine Italian

Servings: Unit: MetricUS Imperial

Ingredients

• 8-12 oz fettuccine pasta
• 2 tbsp butter
• 1 tbsp flour
• 5 garlic cloves minced
• 1 cup pumpkin puree canned pumpkin
• 2 1/2 cups whole milk
• 1/2 cup grated parmesan cheese

Instructions

1. Cook the fettuccine according the instructions around the pasta package, making sure to reserve some of the pasta water in case you want to thin out your pasta down the line.
2. Warm the butter in the saucepan over medium heat. Once melted, add some flour and whisk together to combine. When a paste has formed, add the garlic in and cook for Not even a minute.
3. Stream while in the milk, whisking the milk because you do. Continue whisking the milk until it begins to thicken. Incorporate the pumpkin and again whisk combine.
4. Add inside the cheese having a pinch of pepper and salt and whisk to provide, then simmer for the few minutes simply to heat everything through.
5. Pour the sauce across the pasta (while in the drained pot how the pasta had previously been cooked in) and toss to mix. In order to thin the pasta, stream in a few with the pasta water you reserved beforehand.

Additional information

Recipe adapted from pinchofyum.com

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