# What You'll Need:
→ Pasta
01 - 12 oz fettuccine or penne pasta
→ Alfredo sauce
02 - 2 tablespoons unsalted butter
03 - 3 cloves garlic, minced
04 - 1 cup canned pumpkin puree (not pumpkin pie filling)
05 - 1 cup heavy cream
06 - 1/2 cup freshly grated Parmesan cheese
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper
09 - 1/4 teaspoon ground nutmeg
→ Garnish
10 - 2 tablespoons chopped fresh parsley
11 - Additional grated Parmesan cheese
# Steps to Follow:
01 - Boil the pasta in a large pot of salted water, following package directions, until al dente. Reserve 1/2 cup of the cooking water, then drain.
02 - In a large skillet over medium heat, melt the butter. Add minced garlic and sauté for 1 minute until aromatic but not browned.
03 - Add pumpkin puree to the skillet and cook for 2 minutes, stirring frequently to combine.
04 - Pour in heavy cream, salt, pepper, and nutmeg. Stir thoroughly and simmer for 2–3 minutes until the mixture slightly thickens.
05 - Stir in Parmesan cheese and mix until fully melted and smooth.
06 - Transfer drained pasta to the skillet, tossing to fully coat. Gradually add reserved cooking water as needed to reach desired sauce consistency.
07 - Taste and adjust seasoning. Serve immediately topped with chopped parsley and extra Parmesan cheese.
