Pumpkin Pasta Sauce

https://meganvskitchen.com/pumpkin-pasta-sauce/

Creamy pumpkin Alfredo pasta ready in 20 minutes. Rich, cheesy, and perfect for cozy fall nights.

Prep Time 5

Cook Time 15

Total Time 20

Servings Servings

16 ounces pasta I like rotini, fettuccine, or penne
3 tablespoons butter
3 garlic cloves minced
1 ¾ - 2 cups half-and-half use less for a thicker sauce, more for a thinner sauce
¾ cup pumpkin purée canned pumpkin, not pumpkin pie filling
1½ cups grated Pecorino Romano or Parmesan cheese
¼ teaspoon salt or to taste
⅛-¼ teaspoon black pepper
⅛ teaspoon ground nutmeg

Bring a large pot of generously salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve about ½ cup of the pasta water, then drain.
Meanwhile, heat a large skillet over medium heat. Melt the butter, then add the minced garlic. Cook for 15–30 seconds, until fragrant.
Slowly whisk in the half and half and pumpkin purée, until the sauce is smooth.
Bring the sauce to a gentle simmer, then reduce heat to low (don’t let it boil). Simmer for 5 minutes, stirring occasionally, until slightly thickened.
Whisk in the grated Pecorino Romano (or Parmesan), season with the salt, pepper, and nutmeg. If the sauce is too thick, stir in a splash of the reserved pasta water until it reaches your desired consistency.
Add the cooked pasta to the skillet and toss until evenly coated in the sauce.
Serve immediately with additional grated cheese and freshly cracked black pepper.