Roasted Pumpkin Alfredo
This roasted pumpkin Alfredo combines the smoky sweetness of caramelized pumpkin with creamy Alfredo sauce, creating a rich, velvety pasta dish. The process involves roasting pumpkin chunks, blending them into a smooth sauce, and tossing with al dente pasta for a comforting yet elevated meal. The final dish boasts a silky texture with a hint of smoky depth and fall flavors.
Equipment
- Baking sheet
- Large pot
- Skillet or saucepan
- Immersion blender or regular blender
- Ladle
- Tongs
Ingredients
- 1 small pumpkin, peeled and cubed preferably sugar or carving pumpkin
- 2 tablespoons olive oil for tossing pumpkin
- 1 teaspoon salt for roasting pumpkin
- 1/4 teaspoon nutmeg adds warmth and depth
- 8 oz pasta fettuccine or your choice
- 2 tablespoons butter for sauce base
- 3 cloves garlic, minced
- 1 cup heavy cream or full-fat coconut milk for dairy-free
- 1/2 cup Parmesan cheese grated
- 1 tablespoon lemon juice brightens the sauce
- fresh sage or herbs optional garnish for aroma and presentation
Instructions
- Preheat your oven to 200°C (400°F). Toss the pumpkin cubes with olive oil, salt, and nutmeg, then spread evenly on a baking sheet. Roast for 25-30 minutes until the pumpkin is deeply caramelized and tender, filling your kitchen with a sweet, roasted aroma.
- While the pumpkin roasts, bring a large pot of salted water to a boil. Add your pasta and cook until al dente, about 8 minutes. Drain and set aside, reserving a cup of pasta water.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute, until it starts to turn golden and releases a warm aroma.
- Add the roasted pumpkin to the skillet, breaking it apart with a spoon. Cook for 2-3 minutes, allowing the flavors to meld and the pumpkin to warm through.
- Pour in the heavy cream and sprinkle in the grated Parmesan cheese. Stir gently, simmering on low, until the sauce thickens slightly and becomes silky, about 3-5 minutes. Use an immersion blender or transfer to a blender to puree the mixture until smooth and creamy.
- Return the pureed sauce to the heat and stir in lemon juice. Taste and adjust with salt or more lemon if needed for brightness and balance.
- Add the cooked pasta to the sauce, tossing gently to coat each strand evenly. If the sauce is too thick, loosen it with a splash of reserved pasta water until you reach your desired consistency.
- Serve the pumpkin Alfredo immediately, garnished with fresh sage or herbs if desired. The sauce should be silky and cling to the pasta, with a beautiful golden hue and inviting aroma.
Notes
Roasting pumpkin enhances its sweetness and adds a smoky depth, elevating the classic Alfredo into a seasonal delight. Feel free to customize with crispy bacon, toasted nuts, or extra herbs for added texture and flavor.