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Pumpkin Alfredo Pasta

This Pumpkin Alfredo combines the cozy sweetness of roasted pumpkin with a creamy, cheesy Alfredo sauce, creating a rich and velvety dish with a hint of warmth from optional spices. The roasted pumpkin forms the flavorful base, while the sauce coats al dente pasta for a comforting, autumn-inspired meal with a smooth, glossy finish.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg pumpkin chunks peeled and cut into uniform pieces
  • 400 g fettuccine or your favorite pasta shape
  • 1/2 cup unsalted butter
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • 1 1/2 cups Parmesan cheese grated
  • 2 tbsp olive oil for roasting
  • to taste salt
  • to taste black pepper
  • a pinch cinnamon or nutmeg (optional) for warmth

Equipment

  • Baking sheet
  • Large skillet
  • Tongs
  • Ladle or spoon

Method
 

  1. Preheat your oven to 200°C (400°F). Spread the pumpkin chunks on a baking sheet, drizzle with olive oil, and sprinkle with a pinch of salt and a touch of cinnamon or nutmeg if using. Roast for 30-40 minutes until deeply caramelized and tender, filling your kitchen with sweet, toasty aromas.
  2. While the pumpkin roasts, bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, about 8-10 minutes. Drain and set aside.
  3. In a large skillet, melt the butter over medium heat. Once melted and bubbling softly, add the minced garlic and cook for about 30 seconds until fragrant and slightly golden, releasing a warm aroma.
  4. Add the roasted pumpkin to the skillet, breaking it down with a spoon or spatula to form a rough purée. Stir in the heavy cream and bring the mixture to a gentle simmer, allowing the flavors to meld and sauce to thicken slightly, about 5 minutes.
  5. Gradually stir in the grated Parmesan cheese, watching the sauce become glossy and velvety as the cheese melts completely. Season with salt, pepper, and more cinnamon or nutmeg if desired, adjusting to taste.
  6. Use tongs to add the cooked pasta directly into the skillet with the sauce. Toss gently to coat each strand evenly, ensuring the sauce clings beautifully to the pasta for a creamy, vibrant dish.
  7. Serve the Pumpkin Alfredo immediately, garnished with extra Parmesan or fresh herbs if you like. The sauce should be silky, the pumpkin caramelized, and the pasta perfectly coated for a warm, comforting fall-inspired meal.

Notes

Roast the pumpkin until deeply caramelized for maximum flavor. Adjust seasoning with cinnamon or nutmeg to add warmth. Serve immediately for the best texture and flavor.