Pumpkin Pasta Alfredo
I am a sucker for unique pasta shapes. I just can’t help myself. Traditional varieties are also fun, like bucatini and radiatore, but if I come across pumpkin-shaped pasta, like I did recently at Trader Joe’s, I just have to grab it.
I wasn’t sure how sturdy the little pumpkin pastas would be once cooked, so I didn’t want to make a really heavy sauce. Instead I decided on the recipe that first introduced me to fettuccine al burro, also known as alfredo sauce, from the Italian cookbook of the Time-Life Foods of the World Cookbook. The word burro reminds me of donkeys, so I prefer the term alfredo!
The recipe is really straight-forward. It’s practically equal parts butter, cream, and Parmesan. Yes, it’s pretty rich. You’re welcome.
Pumpkin Pasta Alfredo
Adapted from The Cooking of Italy
8 tablespoons butter, softened
1/4 cup heavy cream
1/2 cup freshly and finely grated Parmesan
14 ounces dried pasta, cooked according to the package
Freshly grated Parmesan
Cream the softened butter by beating it vigorously against the sides of a large, heavy bowl with a wooden spoon until it is light and fluffy. Beat in the cream a little at a time, and then, a few tablespoonfuls at a time, beat in the grated cheese.
Cover the bowl and set it aside. It needs to stay at room temperature.
Cook the pasta, test for bite, then drain in a colander.
Place the hot pasta in the bowl with the creamed butter and cheese mixture and toss gently until the pasta is evenly coated.
Taste and season generously with salt and pepper; I used a little salt and white pepper.
You can also add thinly-sliced white truffle, which is included in the original recipe.
I instead added a few pinches of freshly grated nutmeg.
Offer extra grated cheese because, you can never have too much cheese!
Note: I came across pumpkin-shaped pasta at Williams-Sonoma a week or so after I purchased this package at Trader Joe’s. It was almost five times the price!
What cute shapes and they seem to have held their shape beautifully.
They did! They held their shapes nicely!
Hi Mimi, I have to admit I’m not a pasta person. Ravilois and lasagne are acceptable. I love these shapes though. Like little pumpkins. I like the way sauce can get into them, a bit like conchiglie.
I completely accept that. I’m just a fall/autumn lover, whether it’s food or fireplaces or cardigans and leaves!
What great pasta shapes! Never seen those in a store. And Alfredo sauce, who doesn’t love that rich and comforting stuff? I’m a sucker for it. What a pretty fall dish this makes!
I was impressed with the quality of this pasta. I think it came to $2.16 !
I would be tempted to through a few tablespoons of puréed pumpkin into the beautiful sauce! Looks so tasty! Cute little pumpkin pastas, they are definitely worth it! ☺️
I totally understand that! But if you haven’t had this recipe, do try it once. It’s magnificent with any pasta!
I am going to visit a friend in Connecticut , she is a vegetarian and this would be a wonderful dish to share. Thanks Mimi!
Nice shapes there!!
Can you believe that this post went to spam?!! Thanks, it was a good pasta, too!
Love this! I used these noodles as well recently- with roasted butternut squash, bacon, & cheese. :)
OMG that sounds incredible!
These are so adorable, the recipe sounds delicious.
Cute- I have never seen pasta in this shape!
I hadn’t either!
Yum Chef Mimi – I love how this heroes such simple ingredients 😄
What a great fall side dish Mimi!!
How adorable are these little pumpkin shaped pasta and with some simple flavors that are sure to be a hit this fall.
Aren’t they so cute?!!
I absolutely just drooled! I too am a sucker for unusual shaped pastas. Problem is I never seem to find them again darn it! I love the addition of the nutmeg Mimi, you had me at “alfredo”!!
The pasta is cute, but this is a wonderful recipe! And so simple.
How seasonal this dish had to have been. Love anything from TJ’s, it is just so unsual. Looks like a comforting bowl for the Fall weather.
They are so cute, but especially for $2.16 they were high quality pasta!
I love Alfredo sauce and this pumpkin shaped pasta is so cute!
They are adorable. Kids would love them!
This is simply beautiful! I bought my bag of pumpkin-shaped pasta at Trader Joes just yesterday and wasn’t sure how I would decide to prepare it. Now I know! I love the addition of nutmeg!
Thanks! The pasta is so cute.
Reblogged this on Chef Ceaser and commented:
This is a really great recipe.
What cute pasta!
I love this shape, and I bet it went perfectly with the sauce! You know, I have never made an Alfreddo sauce. It’s about time, don’t you think?
Its not the goopy yellowy stuff you get at bad italian restaurants ( not that either of us do that) but it’s rich and fluffy!
I love finding different shapes and flavors of pasta too! This one truly is a winner – and the sauce you chose was absolutely the right one! Looks delicious Mimi :)
On my recent visit to Italy I asked for ‘burro’ every time they brought bread to the table – I just love butter!!! Thanks for sharing :)
Thank you! Burro is such wonderful stuff! Especially European butter!
What a wonderful recipe! I’ve never seen Alfredo sauce made exactly that way before, without heat. That would certainly prevent the fracturing problem, wouldn’t it? I love the addition of the nutmeg. Superb flavor addition! I really must try this. Thank you.
Im sorry, i don’t know what’s fractured!
When making a cream sauce, such as Alfredo, it’s easy to overheat it just enough that the creamy surface breaks, is no longer silky smooth, and has a fractured, or slightly fissured, appearance. Sometimes the butterfat separates and oozes out and the cream curdles. For me, the test of a good Italian restaurant, in part, is its ability to serve up an unfractured, creamy Alfredo sauce.
Yes, but the difference is that this isn’t a cream sauce. No cooking required!
Yes, that’s why I was interested in trying it!
Beautiful dish! I love Alfredo, but I have to tell you that I was in a pinch and I bought Trader Joe’s pumpkin tomato sauce. It was really good. In fact maybe that will be dinner!
Their products are pretty good!
Looks so ymmy!
I love a good alfredo pasta, and the addition of pumpkin here sounds amazing! I’m thinking this could be dinner tonight. :-)
Just the pumpkin shaped pasta, but when my kids were title I snuck pumpkin in absolutely everything!
Wish we had a Trader Joe’s by us…that pasta is perfect for fall. As long as I’m wishing, I’d like a little white truffle as well. :D
Wish I had had one…! My daughter and I just enjoyed a truffle-heavy menu at NoMad in NYC. Wow!!!
Sounds delicious – and looks totally adorable! I hope you bought plenty as you’ll want to use those shapes again and again! x
NO! I should have!
I’m a sucker for any and all pasta shapes too! And do try them all. :-) This looks terrific — SO good. Thanks!
I too love unique pasta shapes!! This dish looks and sounds amazing Mimi😊 nice photos too!
They look adorable. I had never seen that shape before.
This looks delicious, Mimi – I love the simple, comforting sauce – my favorite kind! I’ll have to look out for the fun pumpkin pasta at my local TJ.
Thank you. I stand by this recipe, no matter the pasta!
Yummy. 😁😁😁😋😋😋Share a piece. 😚
So cute!!! And YUM! Trying this tonight – thx for the inspiration!