Pumpkin Alfredo-Style Pasta

This creamy pumpkin pasta is a lighter twist on Alfredo-style noodles. Pumpkin puree adds color and creaminess while onion, Parmesan and a pinch of nutmeg give the sauce plenty of flavor. It's also an easy way to show kids that pumpkin can be used in savory recipes, not just desserts.

Ingredients

• 8 ounces fettuccine or other pasta
• 1 tablespoon olive oil
• 1 small onion, finely grated or minced
• 1 cup pumpkin puree
• 3/4 cup milk
• 1/2 cup chicken or vegetable broth
• 1/4 teaspoon salt, or to taste
• Black pepper, to taste
• Pinch of nutmeg
• 1/2 cup grated Parmesan cheese, plus more for serving
• Reserved pasta cooking water, as needed

Directions

1. Cook the pasta according to the package directions. Before draining, reserve about 1/2 cup of the pasta cooking water. Drain and set aside.
2. Meanwhile, heat the olive oil in a large skillet or saucepan over medium heat.
3. Add the onion and cook for about 3-5 minutes, stirring frequently, until softened.
4. Stir in the pumpkin puree, milk and broth until smooth.
5. Add the salt, black pepper and nutmeg.
6. Reduce the heat to medium-low and cook for about 5 minutes, stirring frequently, until the sauce is hot and slightly thickened. Do not let it boil rapidly.
7. Remove the pan from the heat and stir in the Parmesan cheese until combined.
8. Add the cooked pasta and toss gently until the noodles are evenly coated with pumpkin sauce.
9. If the sauce is too thick, stir in a little reserved pasta cooking water until it reaches the consistency you like.
10. Taste and adjust the seasoning if needed. Serve immediately with additional Parmesan cheese on top.

Make It a Meal

Add cooked chicken, peas, spinach or roasted vegetables to the finished pasta. For a meatless version, use vegetable broth and add vegetables such as broccoli or spinach.