Creamy Pumpkin Pasta
Author: Ashley
Recipe type: Dinner
Cuisine: Italian
Serves: 4
- 12 ounces of noodles (I use linguine or fettuccine)
- 2 Tablespoon butter (unsalted)
- 2 shallot, minced
- 1 garlic clove, minced
- 1 cup pumpkin puree
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 cup whole milk
- 1 cup heavy cream (can use half and half)
- ½ cup Parmesan cheese, grated or shredded (plus more for garnishing)
- ½ cup white cheddar cheese, grated
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- Cook pasta according to package directions.
- Melt butter over medium heat in a sauce pan. Add minced shallots and garlic and sauté for about 3-4 minutes, stirring occasionally.
- Add pumpkin puree, nutmeg and ginger to pan and stir to combine.
- Add milk and cream to the pan and stir to combine.
- Raise heat and cook until mixture just begins to boil. Keep stirring occasionally so it doesn't burn at the bottom.
- Reduce heat to low and simmer for about 5-7 minutes. Mixture should begin to thicken and slightly reduce.
- Stir in cheeses and season with salt and pepper.
- Spoon sauce over noodles, garnish wish some extra Parmesan, and serve immediately.
Recipe by Wishes and Dishes at https://wishesndishes.com/creamy-pumpkin-alfredo-pasta/
3.5.3251