Servings
8
Total Cook Time
15MIN
Ingredients
A fall-inspired twist on a classic pasta dish, this pumpkin Alfredo pasta recipe is rich with warm, nutty flavors. Quick and easy, it’s foolproof and always a hit with family and friends!
-
- 1 pound medium shell pasta
- 8 Tablespoons Cache Valley salted butter
- 6 garlic cloves, minced
- 10–12 large fresh sage leaves, roughly chopped
- 1 cup pumpkin puree
- 1 cup heavy cream
- 1⁄2 cup Cache Valley® finely shredded parmesan, plus extra for serving (if desired)
- 1 teaspoon kosher salt
- 1 teaspoon ground nutmeg
Steps
- Bring a large pot of water to a boil over medium-high heat. Once boiling, add 1 Tablespoon of kosher salt and stir in the pasta. Reduce the heat slightly and cook the pasta until al dente, about 10 minutes.
- While the pasta cooks, melt the butter in a large, deep skillet over medium-low heat. Continue to cook the butter, swirling occasionally, until it turns medium golden brown, about 4–5 minutes.
- Add the minced garlic and chopped sage to the browned butter and cook for 30 seconds, stirring frequently, until fragrant.
- Whisk in the pumpkin puree until fully incorporated and smooth. Turn off the heat and whisk in the heavy cream and Parmesan cheese until the sauce is creamy.
- Season the sauce with kosher salt and ground nutmeg.
- Reserve 1⁄2 cup of the pasta water, then drain the pasta. Add the pasta and reserved water to the skillet with the sauce, tossing to coat the pasta evenly.
- Serve immediately with extra cheese if desired.
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Author Bio
Amanda Scarlati – Scarlati Family Kitchen
Amanda Scarlati is a professionally trained chef, recipe developer, and founder of Scarlati Family Kitchen. She creates approachable, chef-quality recipes designed to bring families together and help home cooks feel confident in the kitchen. With a warm, down-to-earth style, Amanda makes cooking simple, enjoyable, and a way to create lasting traditions.
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