Creamy Pumpkin Alfredo Pasta Slow Cooker

$- 12 oz fettuccine pasta - 1 can (15 oz) pure pumpkin puree - 2 cups heavy cream For this creamy pumpkin alfredo, I love using fettuccine pasta. It holds the sauce well and adds a nice texture. Pure pumpkin puree is key for that rich, autumn flavor. Heavy cream makes the sauce smooth and indulgent. - 1 cup grated Parmesan cheese - 1 cup vegetable broth - 4 cloves garlic, minced - 1 teaspoon onion powder - 1 teaspoon garlic powder - 1 teaspoon ground nutmeg - 1 teaspoon salt - ½ teaspoon black pepper The seasonings bring life to the dish. Grated Parmesan cheese adds a savory touch. Vegetable broth keeps the sauce rich without being too heavy. Garlic, onion powder, and nutmeg create a warm, cozy feel. Salt and pepper enhance all the flavors in this meal. - 1 tablespoon olive oil - Fresh parsley, chopped Garnishes make a dish pretty and tasty. A drizzle of olive oil adds shine and flavor. Fresh parsley gives a pop of color and freshness. - First, grease the slow cooker with olive oil. This step helps to prevent the pasta from sticking. - Next, add 12 ounces of fettuccine pasta directly into the greased cooker. - In a bowl, whisk together the pumpkin puree, heavy cream, and vegetable broth. - Add minced garlic, onion powder, garlic powder, nutmeg, salt, and black pepper. Keep whisking until the mixture is smooth. - Pour this creamy pumpkin sauce over the pasta in the slow cooker. - Stir everything gently to coat all the pasta with the sauce. - Cover the slow cooker with its lid. - Cook on low for 3 to 4 hours or on high for 1.5 to 2 hours. The pasta should be tender and the sauce creamy. - About 10 minutes before serving, stir in 1 cup of grated Parmesan cheese. This adds a rich flavor. - Taste and adjust the seasoning if needed. Stir again to blend all the flavors. - Serve hot, garnished with fresh chopped parsley for a beautiful finish. To get a smooth sauce, mix the pumpkin puree, heavy cream, and broth well. A whisk works great for this. Make sure there are no lumps. Stir in the garlic and spices slowly to blend their flavors. This helps create that creamy texture you want. For the pasta, cook it just right. Add the fettuccine to the slow cooker dry. It will soak up the sauce as it cooks. This keeps the pasta from getting mushy. When using a slow cooker, cooking on low for 3 to 4 hours works best. If you are short on time, use high for 1.5 to 2 hours. Always cover your slow cooker while it cooks. This keeps the heat in and helps the pasta cook evenly. To check if it’s done, look for tender pasta. The sauce should be thick and creamy. Stir it gently to see if it mixes well. Want to boost the flavor? Try adding a pinch of cayenne for some heat. A touch of sage or thyme can bring out fall flavors too. Pair this dish with a simple salad or crusty bread. The light flavors balance the rich sauce. Fresh herbs like thyme can also add a nice touch on top. {{image_2}} You can switch up the pasta type if you like. Try penne or rotini for a fun twist. These shapes hold the creamy sauce well. You can also use whole wheat or gluten-free pasta for a healthier option. For dairy-free choices, use coconut cream instead of heavy cream. This gives a rich taste while keeping it plant-based. Nutritional yeast can replace Parmesan cheese for a cheesy flavor without dairy. Adding veggies boosts nutrition and flavor. Spinach or kale blends well with the creamy sauce. Just stir in fresh greens 10 minutes before serving. For holiday cheer, consider adding cranberries or pecans. They add a nice crunch and a sweet touch. You can also mix in sage or thyme for more fall flavor. Pair this dish with a simple green salad. A light vinaigrette will balance the creamy pasta well. Garlic bread also makes a great side, perfect for soaking up sauce. For drinks, a crisp white wine or sparkling water works wonders. You can also serve with a sprinkle of extra Parmesan on top for added flavor. Enjoy your meal! After enjoying your creamy pumpkin Alfredo pasta, store any leftovers in the fridge. Use an airtight container to keep it fresh. This method prevents moisture loss and keeps flavors intact. The pasta stays good for about 3 to 5 days in the fridge. Be sure to check for any off smells or changes in texture before eating. When you're ready to enjoy your leftovers, reheating them takes just a few minutes. The best way is to use a microwave or stovetop. If using a microwave, heat small portions for 1 to 2 minutes. Stir halfway through to make sure it heats evenly. If you prefer the stovetop, add a splash of broth or cream. This helps keep the sauce creamy. Stir gently over low heat until warmed. You can also freeze this dish for later. To freeze, let the pasta cool completely. Then, transfer it to a freezer-safe bag or container. Make sure to remove as much air as possible. This helps avoid freezer burn. The pasta can last for up to 3 months in the freezer. When you’re ready to eat, thaw it overnight in the fridge. Reheat it on the stove with a bit of cream to restore its creaminess. Yes, you can easily make this dish vegetarian. Start by using vegetable broth instead of chicken broth. This keeps the flavor rich while sticking to a meat-free option. You can also swap the heavy cream for a plant-based cream. Coconut cream or cashew cream work well and add a nice taste. To make this dish lighter, consider a few swaps. Use whole wheat fettuccine for more fiber. You can replace heavy cream with Greek yogurt or a low-fat cream alternative. This change gives you a creamy sauce with fewer calories. Adding more vegetables, like spinach or mushrooms, boosts nutrition and flavor. If your pasta turns out too thick, don’t worry! Simply add a bit more vegetable broth or cream. Stir it in slowly until you reach the desired consistency. If you want a thinner sauce, add a splash of pasta water. This helps keep the flavors intact while adjusting the sauce. Yes, you can make this dish on the stovetop! Start by cooking the fettuccine according to package instructions. In a separate pot, whisk together the pumpkin puree, cream, and spices over low heat. Once warm, mix in the cooked pasta. Stir until well combined, then add the cheese. Cook for a few more minutes until everything is hot and creamy. This blog post shared a delicious slow cooker fettuccine recipe with creamy pumpkin sauce. You learned about the main ingredients, step-by-step instructions, and helpful tips for the dish. We explored ways to customize the recipe and storage tips for leftovers. In closing, this dish is tasty and easy to prepare. Enjoy making it your own. With simple tweaks, you can create a meal everyone will love!$

Creamy Pumpkin Alfredo Pasta Slow Cooker

Indulge in the flavors of fall with this creamy pumpkin Alfredo pasta slow cooker recipe! This comforting dish combines fettuccine pasta, rich pumpkin puree, and fresh garlic for a deliciously creamy meal that's perfect for cozy nights. It's easy to prepare and cooks effortlessly in your slow cooker. Click through to discover how to make this mouthwatering dish and impress your friends and family! #PumpkinPasta #SlowCookerRecipes #ComfortFood #FallFlavors

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Ingredients

12 oz fettuccine pasta

1 can (15 oz) pure pumpkin puree

2 cups heavy cream

1 cup grated Parmesan cheese

1 cup vegetable broth

4 cloves garlic, minced

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon ground nutmeg

1 teaspoon salt

½ teaspoon black pepper

1 tablespoon olive oil

Fresh parsley, chopped (for garnish)

Instructions

Begin by greasing your slow cooker with olive oil to prevent sticking.

Add the fettuccine pasta to the slow cooker.

In a separate bowl, whisk together the pumpkin puree, heavy cream, vegetable broth, minced garlic, onion powder, garlic powder, nutmeg, salt, and black pepper until smooth and well-combined.

Pour the creamy pumpkin mixture over the pasta in the slow cooker.

Stir everything together, ensuring that all the pasta is well coated with the sauce.

Cover and cook on low for 3 to 4 hours or on high for 1.5 to 2 hours, until the pasta is tender and the sauce is creamy.

About 10 minutes before serving, stir in the grated Parmesan cheese until melted and fully incorporated.

Adjust seasoning if necessary and stir again.

Serve hot, garnished with fresh chopped parsley for a lovely presentation.

Prep Time: 15 minutes | Total Time: 4 hours 15 minutes | Servings: 4-6