Pumpkin Alfredo with Hot Honey
The taste of fall meets your favorite creamy pasta in this Pumpkin Alfredo recipe. Just needing a small handful of ingredients, this cozy pasta recipe comes together quickly, and the drizzle of hot honey complements the pumpkin while adding a kick of heat.
Servings: 4 servings
Ingredients
- 12 ounces fettuccine* + 1/2 cup reserved pasta water
- 3 tablespoons butter
- 5 garlic cloves minced
- 15 oz. can pumpkin puree not pie filling
- 2.5 cups half-and-half
- 2/3 cup parmesan fresh grated
- hot honey and red pepper flakes for drizzling
Instructions
- Use a large pot to cook the fettuccini according to the package instructions while you prepare the alfredo sauce. Be sure to salt your water and reserve a 1/2 cup of pasta water before draining.
- In a large pan over medium-low heat, melt the butter. Add in the minced garlic and stir until fragrant, about 1 minute.
- Pour in the half-and-half, pumpkin puree, and salt and pepper. Stir to incorporate, and slowly bring it to a simmer until it starts to thicken, about 5 minutes. Add the Parmesan cheese and whisk until smooth, allowing the cheese to melt. Taste and adjust salt if needed.
- Toss the pasta in the sauce until it's well coated, adding pasta water a splash at a time as needed. Plate each portion with a drizzle of hot honey (and optionally, red pepper flakes).
Notes
Use about 3/4 of the 1lb. pasta box to get 12 ounces. Your measurement doesn't need to be perfect, just eyeball it.
The sauce gets soaked up into the pasta quickly. If you prefer a saucier pasta (especially when you reheat it) scoop out a little sauce before adding the pasta in. You can then spoon it over your pasta portions before serving.
To elevate this dish, add some sage leaves when you add the butter and garlic. Then grab them out before pouring in the cream and pumpkin.
Nutrition
Serving: 1serving | Calories: 453kcal | Carbohydrates: 37.2g | Protein: 9.4g | Fat: 34.1g | Cholesterol: 81.3mg | Sodium: 112.4mg | Fiber: 2.3g