creamy pumpkin alfredo (easy pasta recipe) 🎃✨

This brown butter pumpkin creamy Alfredo screams nothing but fall to me! It’s super decadent, creamy, and just so delicious. Perfect to pair with your favorite protein. Make sure to give this one a try!

- 3 tablespoons unsalted butter

- 2 garlic cloves, minced

- 1/2 cup pumpkin puree (add more if you like)

- 1/2 cup heavy cream or half n’ half

- Freshly grated nutmeg

- Red chili powder or cayenne pepper

- Red chili flakes

⭐️ Taste as you go! Start spices with a pinch and add more to your liking.

- 1 cup parmesan cheese

- Salt and pepper to taste.

- 8 oz cooked fettuccine pasta (slightly undercooked is perfect).

- 1/2 cup reserved pasta water

Parmesan Topping:

- Panko breadcrumbs, toasted

- Parsley, finely chopped

- Parmesan cheese, freshly grated

Directions:

1. Start by adding the butter to a cold pan. Turn the heat onto medium low and stir consistently while it browns.

3. Once the butter is brown, foamy with brown specks, add the garlic and pumpkin puree. Mix well and let it cook for a minute or so.

4. Slowly add the heavy cream in along with the spices. Using a whisk, combine until mixed well.

5. Turn heat to low, add in the Parmesan cheese and whisk until fully melted.

6. Add the slightly undercooked pasta along with the pasta water. Cook for 3 to 5 more minutes or until pasta is fully cooked.

7. Serve immediately with more Parmesan cheese or use my parmesan topping, either way it’s delicious. Enjoy!

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