Ingredients:
12 oz fettuccine or your favorite pasta
1 cup pumpkin puree
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 garlic cloves, minced
2 tbsp butter
1 tsp ground nutmeg
1/2 tsp black pepper
1/4 tsp salt
Fresh sage leaves for garnish
Extra Parmesan for topping
Directions:
Cook the pasta: Bring a pot of salted water to a boil and cook fettuccine according to package instructions. Drain and set aside.
Make the sauce: In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant (about 1 minute). Stir in pumpkin puree, heavy cream, nutmeg, salt, and pepper. Cook until the sauce thickens slightly, about 3-4 minutes.
Add cheese: Stir in the grated Parmesan until melted and well combined.
Combine with pasta: Toss the cooked pasta in the pumpkin Alfredo sauce until evenly coated.
Garnish and serve: Serve with fresh sage leaves and extra Parmesan on top. Enjoy warm!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 450 kcal per serving
