Smoky Pumpkin Fettucini Alfredo
Smoky Pumpkin Fettucini Alfredo is a main course that serves 4. One portion of this dish contains around 24g of protein, 17g of fat, and a total of 676 calories. For $2.18 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. This recipe from The Messy Baker Blog requires cumin, black pepper, onion, and pasta. 56 people were impressed by this recipe. It is a budget friendly recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes roughly 30 minutes. With a spoonacular score of 95%, this dish is excellent. If you like this recipe, you might also like recipes such as Fettucini Alfredo, Pumpkin Seed Makeover: Smoky Chipotle Pumpkin Seeds, and Pumpkin Tortellini with Pumpkin Alfredo Sauce.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 25 minutes
Ingredients:
1/2 teaspoon ancho chili powder
1/4 teaspoon black pepper
1 (15.5-ounce) can pumpkin puree
1 cup vegetable or chicken stock
1 teaspoon cumin
1/2 cup dry white wine (such as Chardonnay or Pino Grigio)
3 cloves garlic, minced
1/2 cup half and half
1/2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
1/2 cup diced onion
1/2 cup grated parmesan cheese
1 pound fettuccini pasta
1/2 cup reserved pasta water
1/2 cup diced red pepper
1/2 teaspoon red pepper flakes
1/4 teaspoon smoked paprika
Equipment:
pot
Cooking instruction summary:
Cook the pasta according to package instructions, reserving 1/2 cup of the pasta water for the alfredo sauce.Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the red pepper, onion, garlic, and red pepper flakes; saut until tender, about 5 minutes.Stir in the white wine. Allow the wine to reduce by half, about 3 minutes.Stir in the pumpkin puree, chicken stock, reserved pasta water, and spices. Allow the mixture to simmer for 5 minutes.Stir in half and half and grated parmesan cheese. The sauce will look thin, but once the pasta is added it will thicken. Allow the mixture to cook and reduce slightly for 5 minutes. Give the mixture a taste and add salt and pepper if needed.Turn off the heat and stir in the pasta. Allow the pasta to rest in the sauce for 5 minutes before serving.Serve with extra parmesan cheese.
Step by step:
1. Cook the pasta according to package instructions, reserving 1/2 cup of the pasta water for the alfredo sauce.
2. Heat 2 tablespoons of olive oil in a large pot over medium heat.
3. Add the red pepper, onion, garlic, and red pepper flakes; saut until tender, about 5 minutes.Stir in the white wine. Allow the wine to reduce by half, about 3 minutes.Stir in the pumpkin puree, chicken stock, reserved pasta water, and spices. Allow the mixture to simmer for 5 minutes.Stir in half and half and grated parmesan cheese. The sauce will look thin, but once the pasta is added it will thicken. Allow the mixture to cook and reduce slightly for 5 minutes. Give the mixture a taste and add salt and pepper if needed.Turn off the heat and stir in the pasta. Allow the pasta to rest in the sauce for 5 minutes before serving.
4. Serve with extra parmesan cheese.
Nutrition Information:
covered percent of daily need
