😱😱😱😱 would be the appropriate reaction right now.
I know why I’m here today, and I know why you are, too: it starts with PUMPKIN and ends with ALFREDO.
What in the what. We made a pumpkin sauce that is as creamy and luscious and it is currently a major, magical feature of our fall food lives. Made with 5 ingredients? Coming together in just under 30 minutes? It is a luxurious gift to ourselves and those at our tables, and it is very likely to bring about world peace. Deal with it.
HOW TO MAKE OUR PUMPKIN ALFREDO (1 min):
This sauce is made with just five ingredients, which I’m pretty sure is the basic reality of all of our lives, right now and always. I am definitely ready to be back in the kitchen after a long summer break and I am craving the smell of soups slow-simmering on the stove and homemade bread baking in the oven. But the best food things for me at the moment are five ingredient, low maintenance, come-together-in-a-snap wonders (if we’re talking soup and bread, I’m thinking THIS and THIS).
My food brain works like clockwork: November and December will come and I will be totally ready for the long-ingredient-list curry and soup and casserole recipes, the traditional holiday dishes that take a day and a half to come together, and the more involved baking projects that involve things like homemade dough (gasp) and its wonderfully slow double rise. But please, let’s not rush things. It’s not December yet.
It’s September – the season where I want all the good feelings of getting back into the kitchen again without actually doing a ton of prep, grocery shopping, or thinking in general. Like, WHO IS WITH ME ON THIS.
For this recipe, we used the egg pasta variety of DeLallo fettuccine – meaning they come packaged in little nests (adorable) and taste like a dream. These noodles are meant to make your sauces shine – so hello, Pumpkin Alfredo Lover. As with all of DeLallo’s products, the fettuccine is made with high quality ingredients – in this case, durum wheat and farm-fresh eggs. And friends, IT IS DIVINE.
BONUS. If you’ve ever looked for a whole wheat fettuccine and not been able to find it, like me for the last 5 years, I might know where you can get some.
Are you going to toss hot fettuccine pasta in this sauce? I hope so. Are you going to go crazy-wild with the additions of pan fried chicken, spicy sausage, or handfuls of garlic-sauteed spinach and become ultimate boss of the kitchen? Please, please do. Will your people love you for this dish full of comfort and good feelings? Love would be an understatement.
- 8–12 ounces DeLallo fettuccine egg pasta (see notes)
- 2 tablespoons butter
- 5 garlic cloves, minced
- 1 cup pumpkin puree (canned pumpkin)
- 2 1/2 cups heavy whipping cream
- 1/2 cup grated Parmesan cheese
- Cook the fettuccine according to package directions. Reserve 1 cup of the cooking liquid in case you want to thin out your sauce.
- Heat the butter over medium heat. Add the garlic; saute until soft and fragrant. Add the pumpkin and heavy whipping cream. Simmer until slightly thickened. Add the cheese and stir to combine.
- Toss the pasta in the sauce and thin as needed using the reserved cooking liquid. Top with additional Parm and season to taste (I used at least one teaspoon coarse sea salt). Serve immediately. ♡
A few sage leaves or rosemary sprigs can take this to the next level! Add with the garlic and pull out just before the pumpkin and cream are added.
I used 8.8 ounces of fettuccine and I thought I would have way too much sauce, but the sauce thickens up and the pasta sort of soaks it up (plus I love a lot of sauce on my pasta) so it ended up being just about right. If you want LESS sauce, a) WHY? and b) just take a few scoops out of the skillet before adding the pasta. You could always add it in later if you come to your senses.
As the pasta sits, it does thicken to the point of possibly needing some thinning out. I just tossed in a little water to keep it creamy and loose.
Thank you to DeLallo for making such delicious fettuccine and for sponsoring this post!