Pumpkin Alfredo

Ingredients

  • 1 pound uncooked pasta

  • 4 tablespoons butter

  • 2 cups heavy cream

  • 1 15-ounce can pumpkin puree

  • 1 cup grated parmesan cheese

  • 4 heaping teaspoons minced garlic

  • 1 teaspoon dried sage

  • Black pepper, to taste


Steps

  1. Bring a large pot of water on the stove to a boil

  2. When the water is boiling, add 1 pound of pasta to the pot and cook according to the packaging directions until al dente

  3. While the water boils and the pasta cooks, make the pumpkin alfredo sauce

  4. Melt 4 tablespoons of butter in a saute pan over medium heat

  5. Stir in 4 heaping teaspoons of minced garlic and 1 teaspoon of dried sage to the pan

  6. Turn the heat to medium-low and pour in 2 cups of heavy cream followed by 15 ounces of pumpkin puree

  7. Stir until the pumpkin is combined with the cream

  8. Add 1 cup of grated parmesan cheese and stir until melted and combined

  9. Drain the pasta when cooked and add to the pumpkin alfredo sauce

  10. Season the pasta with some black pepper to taste

  11. Stir to combine the pasta with the pumpkin alfredo sauce until the pasta is fully coated in sauce


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