Roasted Pumpkin Alfredo Fettuccine
Roasted pumpkin Alfredo fettuccine purées oven-roasted kabocha squash into a cream-based Alfredo sauce. The squash is roasted at 200°C with olive oil until its edges caramelize and its starch concentrates, giving the sauce natural body without added thickeners. Onion and garlic sautéed in butter form the aromatic base before the roasted squash and cream are blended smooth. Parmigiano-Reggiano adds savory salt, and a pinch of nutmeg introduces warm spice that keeps the squash's sweetness grounded on the savory side. The sauce clings thickly to wide fettuccine ribbons. Cook time is about 25 minutes excluding the squash roasting, which can be done in advance.
Adjust Servings
Instructions
- 1
Cube squash, coat with olive oil and salt, then roast at 200C for 18 minutes.
- 2
Cook fettuccine to al dente and reserve 200ml pasta water.
- 3
Melt butter and saute onion and garlic for 3 minutes to build sweetness.
- 4
Add roasted squash, cream, and nutmeg, simmer 3 minutes, then blend until smooth.
- 5
Return sauce to the pan, melt in parmesan, and adjust thickness with pasta water.
- 6
Add pasta, toss for 1 minute to coat, and finish seasoning with salt.
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