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Pumpkin Alfredo

This Pumpkin Alfredo blends pumpkin puree with rich heavy cream and sharp, salty Pecorino Romano for a savory fall twist on classic Alfredo.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Author: Hezzi-D

Equipment

Ingredients

  • 1 pound pasta cooked and drained, reserving 1/2 cup of pasta water
  • 1 Tablespoon butter
  • 1 shallot minced
  • 3 garlic cloves minced
  • 1/2 cup fresh pumpkin puree
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon nutmeg
  • 1 cup half and half or heavy cream
  • 1/4 cup grated Pecorino Romano cheese
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Instructions

  • Cook the pasta according to the package directions. Drain, reserving 1/2 cup of pasta water, and keep hot.
  • In a large skillet melt the butter over medium heat. Once it is melted add in the shallot and garlic and cook for 1-2 minutes.
  • Add in pumpkin, sage, and nutmeg. Mix well and cook for about 1 minute.
  • Add the half and half, stirring well, and bring to a boil. Immediately reduce heat and simmer for 10 minutes, stirring occasionally.
  • Stir in the Pecorino Romano, salt, and pepper. Cook for 1-2 minutes.
  • Add in the pasta and toss to coat. Stir in reserved pasta water as needed to thin out the sauce.
  • Serve hot with additional grated Pecorino Romano cheese and chopped parsley.

Notes

A Hezzi-D Original recipe