Description
This Rich Creamy Baked Pumpkin Alfredo is a comforting fall-inspired pasta dish that combines tender fettuccine with a luscious pumpkin Alfredo sauce. Enhanced with Parmesan, nutmeg, and mozzarella, it is baked to golden perfection, making it a cozy and flavorful meal perfect for cooler weather.
Ingredients
Scale
Pasta
- 12 ounces fettuccine pasta
Sauce
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup pumpkin puree (canned or homemade)
- 1 ½ cups heavy cream
- 1 cup grated Parmesan cheese
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon black pepper
Topping & Garnish
- ½ cup shredded mozzarella cheese
- ¼ cup fresh parsley, chopped (optional, for garnish)
- ¼ cup roasted pumpkin seeds (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pasta later.
- Cook Pasta: Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Drain and set aside.
- Sauté Garlic: In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant, careful not to burn it.
- Add Pumpkin: Stir in the pumpkin puree and cook for 2 minutes to warm it through and blend flavors.
- Add Cream: Gradually pour in the heavy cream while stirring constantly to create a smooth, heated sauce base.
- Incorporate Cheese & Spices: Mix in the grated Parmesan cheese, ground nutmeg, salt, and black pepper. Stir continuously until the cheese melts and the sauce is creamy and well combined.
- Toss Pasta With Sauce: Combine the cooked fettuccine with the pumpkin Alfredo sauce, gently tossing to coat every strand thoroughly with sauce.
- Prepare for Baking: Transfer the pasta and sauce mixture into a lightly greased baking dish. Sprinkle the shredded mozzarella cheese evenly over the top for a rich, melted topping.
- Bake: Bake in the preheated oven for 15-20 minutes until the mozzarella is golden and bubbly, indicating the dish is hot and ready.
- Serve: Remove from the oven and allow it to cool for a few minutes. Garnish with chopped fresh parsley and roasted pumpkin seeds, if desired, before serving.
Notes
- Use canned pumpkin puree for convenience or homemade puree for a fresher flavor.
- Cook pasta just until al dente to avoid overcooking during baking.
- Roasted pumpkin seeds add a delightful crunch and extra pumpkin flavor as garnish.
- Adjust seasoning to taste, especially salt and pepper, based on your Parmesan cheese’s saltiness.
- For a lighter version, substitute heavy cream with half-and-half, though the sauce will be less rich.
