Pumpkin, Alfredo, Pasta, Dinner (Print Version)
# Ingredients:
01 -
2 tablespoons extra-virgin olive oil.
02 -
½ cup diced red pepper.
03 -
½ cup diced onion.
04 -
3 cloves garlic, minced.
05 -
½ teaspoon red pepper flakes.
06 -
½ cup dry white wine (such as Chardonnay or Pinot Grigio).
07 -
1 (15.5-ounce) can pumpkin puree.
08 -
1 cup vegetable or chicken stock.
09 -
½ cup reserved pasta water.
10 -
1 teaspoon cumin.
11 -
½ teaspoon ancho chili powder.
12 -
¼ teaspoon smoked paprika.
13 -
½ teaspoon kosher salt.
14 -
¼ teaspoon black pepper.
15 -
½ cup half and half.
16 -
½ cup grated parmesan cheese.
17 -
1 pound fettuccine pasta.
# Instructions:
01 -
Bring a large pot of water to a boil over medium-high heat for the pasta.
02 -
In a separate large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced red pepper, onion, garlic, and red pepper flakes, sautéing until tender, about 5 minutes.
03 -
Stir in the white wine and allow it to reduce by half, about 3 minutes.
04 -
Add the pumpkin puree, chicken or vegetable stock, and spices. Let the mixture simmer for 5 minutes.
05 -
Add a pinch of salt to the boiling water and cook the fettuccine until al dente, reserving ½ cup of pasta water.
06 -
Stir in the half and half, reserved pasta water, and grated parmesan cheese into the sauce. The sauce will appear thin but will thicken when the pasta is added.
07 -
Allow the sauce to reduce slightly, cooking for 6-8 minutes. Taste and adjust seasoning with salt and pepper as needed.
08 -
Turn off the heat, stir the pasta into the sauce, and let it rest for 5 minutes before serving.
09 -
Serve with extra grated parmesan cheese.
# Notes:
01 -
This smoky pumpkin fettuccine Alfredo is a rich, creamy pasta dish with bold flavors from smoked paprika and chili powder.
02 -
The pumpkin adds creaminess while the parmesan brings the classic Alfredo touch.