Creamy Pumpkin Penne Alfredo
Ingredients
Method
- Boil penne to al dente, reserve ¼ cup of pasta water, and drain.
- Melt butter in a skillet, and sauté the onion until soft.
- Add garlic, stir 45 seconds until fragrant.
- Add pumpkin puree + nutmeg, cook 1 minute.
- Pour in cream and stir in Parmesan gradually until smooth.
- Season with salt + black pepper.
- Add pasta to sauce, loosen with pasta water for cling + gloss.
- Serve warm, add extra Parmesan if desired.
🔄 Flavor Variations
- Extra creamy: Use 2 tbsp cream cheese melted into butter first.
- More earthy: Add sautéed mushrooms to the skillet.
- No nutmeg swap: Cinnamon pinch works too, or skip entirely.
- Thicker sauce: Simmer 2 minutes longer before adding pasta.
🍽️ Serving Suggestions
Serve pumpkin penne Alfredo with garlic bread, a simple green salad, or roasted vegetables.
A sprinkle of fresh herbs or extra grated cheese makes a great finishing touch
❄ Storage & Reheating
Refrigerate 3 days in airtight bowls.
Freeze 6 weeks.
Reheat low with broth or pasta water to maintain a smooth texture.
💡 Pro Tips
Use pure pumpkin purée, not pumpkin pie filling.
Add the cheese gradually over low heat to keep the sauce smooth.
Adjust thickness with reserved pasta water if needed.
❓ FAQs
Q: Can I make banana bread ahead of time?
A: Yes. Banana bread stays moist and flavorful for several days when stored properly.
Q: Why is my banana bread dense?
A: Overmixing or using underripe bananas can cause a dense texture.
Q: Can I freeze banana bread?
A: Absolutely. Freeze well-wrapped slices or whole loaves for easy future enjoyment
Want More Cozy Dinner Ideas?
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