Everyday Meals

Pumpkin Pasta With Alfredo Sauce

READY IN: 40minsYIELD: 4 half cup servings


  • 14 teaspoonkosher salt
  • 2cupsall-purpose flour, plus more for dusting
  • 1 (8 ounce) canpure pumpkin puree
  • 4tablespoonsbutter
  • 2tablespoonscream cheese
  • 34 cuphalf-and-half
  • 34 cupheavy cream
  • 1teaspoongarlic powder
  • 1teaspoonfresh ground pepper
  • 1cup freshly grated parmesan cheese

    Serving Size: 1 (258) g

    Servings Per Recipe:4

    Calories: 693.7

    Calories from Fat 392 g 57 %

    Total Fat 43.6 g 67 %

    Saturated Fat 26.7 g 133 %

    Cholesterol 138.4 mg 46 %

    Sodium 690.2 mg 28 %

    Total Carbohydrate56.9 g 18 %

    Dietary Fiber 2.2 g 8 %

    Sugars 1.6 g 6 %

    Protein 19.6 g 39 %


  • Pile the flour in the middle of a board or clean countertop. Make a well in the center, and add in the pumpkin puree.
  • Using clean hands, mix together the puree and flour until it forms a stiff dough (adding more flour if needed to make it not sticky).
  • Divide the dough in half, covering one half with a towel to keep it from drying out. Form remaining dough half into a disc.
  • Flour a rolling pin and roll out the disc into a very thin sheet (you should almost be able to see through it in parts). Using a pasta machine, sharp knife or pizza cutter, cut into 1/4″ long strips. Repeat with remaining dough disc.
  • To cook: bring to a boil two quarts of salted water. Drop noodles into the water a few at a time. Cook for two minutes, or until all the noodles float. Drain and top with sauce.
  • In a saucepan over medium heat, melt the butter, cream cheese, half and half and heavy cream together.
  • Whisk in the garlic powder and parmesan. Season with a small amount of freshly ground black pepper.
  • Simmer, stirring often, until the sauce has thickened to a creamy consistency.Serve immediately.
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