Creamy Pumpkin Alfredo Pasta Irresistible Dinner Idea

Ingredients

• 12 oz fettuccine pasta
• 1 cup pumpkin puree
• 1 cup heavy cream
• 0.5 cup grated Parmesan cheese
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground nutmeg
• 1 teaspoon Italian seasoning
• 0 to taste salt and pepper
• 0 as needed fresh parsley and pumpkin seeds for garnish

Instructions

1. In a large pot, bring salted water to a boil. Add fettuccine and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a large skillet over medium heat, melt the butter and olive oil together. Add the minced garlic, stirring for about 1 minute until fragrant.
3. Stir in the pumpkin puree and cook for another 2-3 minutes, allowing it to warm through.
4. Pour in the heavy cream, and whisk until combined. Bring the mixture to a gentle simmer, then reduce heat to low.
5. Add the grated Parmesan cheese, nutmeg, Italian seasoning, and season with salt and pepper. Stir until the cheese has melted into the sauce. If the sauce is too thick, gradually mix in reserved pasta water until you reach the desired consistency.
6. Add the cooked fettuccine to the skillet, tossing to coat the pasta evenly with the creamy pumpkin sauce.
7. Divide the pasta among serving plates and garnish with fresh parsley and a sprinkle of pumpkin seeds for added texture.