Description
Creamy Pumpkin Alfredo with Spinach is a delightful fall dish that combines the rich flavors of pumpkin and creamy sauce with fresh spinach, making it a perfect comfort food.
Ingredients
Scale
- 8 oz fettuccine or penne pasta
- 1 cup canned pumpkin puree (not pie filling)
- 2 cups fresh spinach
- 1 cup heavy cream (or half-and-half)
- 1 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1/4 tsp nutmeg
- Salt and pepper to taste
- 2 tsp olive oil
Instructions
- Cook the pasta according to package instructions in salted boiling water until al dente. Drain and set aside.
- In a large skillet over medium heat, heat olive oil and sauté minced garlic until fragrant. Add fresh spinach and cook until wilted.
- Stir in canned pumpkin puree and heavy cream; simmer gently for about 5 minutes.
- Add grated Parmesan cheese, nutmeg, salt, and pepper; stir until the cheese is melted and smooth.
- Toss the cooked pasta into the sauce until well coated.
- Serve immediately, garnished with extra Parmesan or parsley if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 60mg
Keywords: For a lighter dish, substitute heavy cream with half-and-half or coconut milk for a vegan option. You can swap spinach for kale or add roasted garlic for an additional flavor boost.