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Pumpkin Alfredo Pasta

Pumpkin Alfredo Pasta combines roasted, sweet pumpkin with a velvety, creamy sauce, creating a comforting dish with a rich texture and smoky flavor. The process involves roasting the pumpkin, preparing a smooth sauce, and tossing it with al dente pasta for a cozy, versatile meal that’s perfect year-round. The final dish boasts a vibrant orange hue and a silky, luscious consistency.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 small sugar pumpkin firm, smooth skin
  • 1 cup heavy cream or coconut cream for dairy-free
  • 1/2 cup Parmesan cheese freshly grated
  • 2 cloves garlic minced
  • 2 tablespoons butter unsalted preferred
  • to taste salt & pepper adjust to preference
  • 1 lemon lemon (optional) for brightness, squeezed at the end
  • 12 oz pasta such as fettuccine or penne

Equipment

  • Baking sheet
  • Large Pot
  • Blender or fork
  • Saucepan
  • Wooden spoon or spatula

Method
 

  1. Preheat your oven to 200°C (400°F). Place the sugar pumpkin on a baking sheet and roast for about 45 minutes, or until it's tender and slightly caramelized around the edges. The pumpkin should feel soft when pierced with a fork and emit a sweet, roasted aroma.
  2. While the pumpkin roasts, bring a large pot of salted water to a boil. Add your pasta and cook until al dente, about 8-10 minutes. Drain and set aside, keeping a little pasta water for thinning the sauce if needed.
  3. Once the pumpkin is cool enough to handle, scoop out the flesh and mash it with a fork until smooth, or blend briefly for a silkier texture. Set aside.
  4. In a saucepan over medium heat, melt the butter and add the minced garlic. Cook for about 30 seconds, until fragrant and just starting to turn golden.
  5. Stir in the mashed pumpkin, allowing it to warm and meld with the garlic butter for about 2 minutes, creating a vibrant orange base.
  6. Pour in the heavy cream and bring the mixture to a gentle simmer. Let it cook for 5 minutes, stirring often, until the sauce thickens slightly and is heated through.
  7. Add the grated Parmesan cheese, salt, and pepper. Stir until the cheese melts into the sauce, creating a smooth, creamy consistency. Taste and adjust seasoning as needed.
  8. Transfer the cooked pasta into the sauce and toss gently to coat every strand or piece. Warm through for about 2 minutes, adding a splash of reserved pasta water if the sauce is too thick.
  9. Finish with a squeeze of lemon juice if desired, for a bright, fresh finish. Serve immediately, garnished with extra Parmesan or fresh herbs if you like.

Notes

Ensure pumpkin is tender and caramelized for the best flavor. Keep the sauce warm but avoid boiling to prevent curdling. Adjust seasoning and acidity to taste for perfect balance.