Creamy Pumpkin Alfredo Pasta
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Creamy Pumpkin Alfredo Pasta
Minutes
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Ingredients

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Instructions
Cook the pasta
  1. Boil the pasta according to the package instructions until al dente. Drain and set aside.
Make the creamy sauce
  1. In a large pan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
  2. Stir in the pumpkin puree and Borden Heavy Whipping Cream (or Borden Vitamin D Whole Milk). Mix until smooth.
  3. Add the Parmesan cheese, nutmeg, cinnamon, salt, and pepper. Stir continuously, letting the cheese melt and the sauce thicken. If using milk, let it simmer a little longer to thicken.
Combine the pasta and sauce
  1. Add the cooked pasta to the sauce, tossing to coat the pasta evenly. Let it heat through for about 2-3 minutes.
Serve
  1. Garnish with fresh sage leaves and extra Parmesan, if desired.
Ingredients

Share this recipe with your friends!

[social_warfare]
Instructions
Cook the pasta
  1. Boil the pasta according to the package instructions until al dente. Drain and set aside.
Make the creamy sauce
  1. In a large pan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
  2. Stir in the pumpkin puree and Borden Heavy Whipping Cream (or Borden Vitamin D Whole Milk). Mix until smooth.
  3. Add the Parmesan cheese, nutmeg, cinnamon, salt, and pepper. Stir continuously, letting the cheese melt and the sauce thicken. If using milk, let it simmer a little longer to thicken.
Combine the pasta and sauce
  1. Add the cooked pasta to the sauce, tossing to coat the pasta evenly. Let it heat through for about 2-3 minutes.
Serve
  1. Garnish with fresh sage leaves and extra Parmesan, if desired.