Name: Pumpkin Alfredo Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound (450g) fettuccine or your favorite pasta; 2 tablespoons olive oil; 1 small onion, finely chopped; 3 garlic cloves, minced; 1 cup canned pumpkin puree (unsweetened); 1 ½ cups heavy cream; ½ cup grated Parmesan cheese (Halal-certified); 1 teaspoon ground nutmeg; 1 teaspoon ground cinnamon (optional); Salt and black pepper, to taste; Fresh parsley, chopped (for garnish); 1 tablespoon olive oil or butter for sautéing; Pumpkin Puree: The pumpkin puree adds a natural sweetness and depth of flavor to the Alfredo sauce, creating a velvety texture that pairs perfectly with the creamy base.; Parmesan Cheese: Parmesan cheese offers a sharp, nutty flavor that balances the sweetness of the pumpkin, making the sauce rich and savory.; Spices: Nutmeg and cinnamon (if using) bring warmth to the dish, enhancing the pumpkin’s flavor and adding a cozy, autumnal touch.; Heavy Cream: The heavy cream helps to make the sauce indulgently creamy, which is key to the signature richness of Alfredo pasta.

Ingredients

Scale

1 pound (450g) fettuccine or your favorite pasta
2 tablespoons olive oil
1 small onion, finely chopped
3 garlic cloves, minced
1 cup canned pumpkin puree (unsweetened)
1 ½ cups heavy cream
½ cup grated Parmesan cheese (Halal-certified)
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon (optional)
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
1 tablespoon olive oil or butter for sautéing

Ingredient Highlights

Pumpkin Puree: The pumpkin puree adds a natural sweetness and depth of flavor to the Alfredo sauce, creating a velvety texture that pairs perfectly with the creamy base.
Parmesan Cheese: Parmesan cheese offers a sharp, nutty flavor that balances the sweetness of the pumpkin, making the sauce rich and savory.
Spices: Nutmeg and cinnamon (if using) bring warmth to the dish, enhancing the pumpkin’s flavor and adding a cozy, autumnal touch.
Heavy Cream: The heavy cream helps to make the sauce indulgently creamy, which is key to the signature richness of Alfredo pasta.

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Instructions

Cook the Pasta:

Boil the Pasta: In a large pot of salted boiling water, cook the pasta according to the package instructions until al dente. Drain the pasta, reserving about 1 cup of pasta water. Set the pasta aside.

Prepare the Pumpkin Alfredo Sauce:

Sauté the Onions and Garlic: Heat 1 tablespoon of olive oil or butter in a large skillet over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened. Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently, until fragrant.
Add the Pumpkin Puree: Stir in the pumpkin puree and cook for 2-3 minutes, allowing the pumpkin to heat through and mingle with the garlic and onion.
Make the Alfredo Sauce: Slowly pour in the heavy cream, stirring constantly to combine the pumpkin with the cream. Bring the mixture to a gentle simmer, stirring occasionally, until the sauce is thickened and creamy, about 5 minutes.
Season the Sauce: Add the Parmesan cheese, nutmeg, cinnamon (if using), salt, and black pepper. Stir until the cheese is melted and the sauce is smooth and well-combined. Taste and adjust seasoning as needed.

Combine the Pasta and Sauce:

Toss the Pasta in the Sauce: Add the cooked pasta to the skillet with the pumpkin Alfredo sauce, tossing to coat the pasta evenly. If the sauce is too thick, add a little reserved pasta water to thin it out to your desired consistency.
Simmer Together: Let the pasta and sauce cook together for 1-2 minutes, allowing the flavors to meld.

Serve:

Plate and Garnish: Serve the Pumpkin Alfredo Pasta on individual plates, garnishing with fresh chopped parsley for a pop of color. You can also sprinkle more grated Parmesan on top if desired.

Prep Time: 10minutes
Cook Time: 20 minutes

Nutrition

Serving Size: 4
Calories: 600
Fat: 35g
Carbohydrates: 45g
Protein: 12g