Pumpkin Alfredo Sauce
Ingredients15 m servings 289 cals
- Melt butter in a saucepan over medium heat; cook and stir sage leaves in hot butter until the butter takes on the sage flavor, about 5 minutes.
- Whisk cream, pumpkin, nutmeg, cinnamon, and Parmesan cheese into the butter; cook until the cheese melts, about 5 minutes.
- Cook's Notes:
- For a thinner sauce use milk instead of cream. Recipe makes enough to toss with one cooked 12-ounce box of pasta.
- Some may wish to remove the sage leaves before serving as they can be pretty strong, but it's not necessary if you like them.
Per Serving: 289 calories; 28.6 g fat; 7.7 g carbohydrates; 2.5 g protein; 98 mg cholesterol; 230 mg sodium. Full nutrition
ReviewsRead all reviews 4
Delicious! I was surprised at how tasty it was since it my husband who is the pumpkin fan. Made a couple of minor changes: 3 TBSP butter instead of 2, and I used 2/3 cup parmesan since that i...
We liked this but with a few changes. I cooked the sage leaves in the butter but then removed them and set aside. The amount of pumpkin and cream are spot on. As for the cinnamon and nutmeg ...
Good recipe! I modified slightly, based on ingredients on hand. Used half & half instead of cream, rubbed sage instead of fresh and added a bit of garlic (it is alfredo sauce after all). Served ...