Creamy Pumpkin Alfredo Penne

• 8 oz penne
• 1 cup canned pumpkin puree
• 2 cups heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1/2 tsp nutmeg
• Salt and pepper to taste
• 2 tbsp butter
• Fresh basil for garnish

Steps

1. 1 Cook penne according to package instructions until al dente; drain and set aside.
2. 2 In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute.
3. 3 Stir in pumpkin puree, heavy cream, Parmesan, dried basil, nutmeg, salt, and pepper. Simmer for 5 minutes, stirring occasionally.
4. 4 Add cooked penne to the sauce, tossing to coat.
5. 5 Serve immediately, garnished with fresh basil.

Equipment

• Large pot
• Skillet
• Wooden spoon

Variations

• Add sautéed mushrooms or spinach for extra flavor and nutrients.
• Use whole wheat penne for a healthier twist.

Substitutions

• Use butternut squash puree in place of pumpkin for a similar flavor profile.
• Substitute half-and-half for heavy cream to lighten the dish.

Pairings

• Serve with a glass of Chardonnay.
• A loaf of crusty bread on the side is always a winner.

Nutrition

Tips

• For extra richness, add a splash of cream just before serving.
• Adjust nutmeg to your taste preference; it's the secret flavor booster here!

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of milk or cream for added creaminess.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stove with a splash of cream.

Serving Suggestions

• Pair with a crisp green salad for a balanced meal.
• Sprinkle with toasted pine nuts for added texture.

FAQ