Pumpkin and chipotle gives creamy Alfredo sauce a beautiful color and a spicy nutty flavor. The white chocolate helps to blend and enhance the ingredients. Although fettuccine is the traditional pasta for Alfredo sauce the shape of gemelli pasta holds more of the delicious sauce! Do not make the sauce ahead of time. Reheating can make it separate. If you are reheating leftovers be sure that the sauce is mixed with pasta.
Cuisine American - Southwest
Keyword creamy, rich, smoky, spicy
Prep Time 5minutes
Cook Time 10minutes
Total Time 15minutes
1PoundFettuccinecooked - whole wheat works well here
1chipotle in adobo with saucemashed
1/3cupgrated Parmigiano Reggianoplus some for sprinkling on top of the finished dish
1.58ouncesForte Chocolates Gusto Balsamic White Chocolate barbroken in pieces
A pinch of nutmeg
About 1 cup pasta water
Salt and pepper to taste
1/4cupcilantro, chopped, for garnish (optional)
1/3 cupCojita cheese, crumbled, for garnish, optional
Cook pasta according to package instructions.
Drain, reserving 1-2 cups of the water.
Melt the butter in a large pan.
Add the garlic and chipotle, saute for 1 minute, do not brown.
Add the cream, cheese, pumpkin, white chocolate, and nutmeg.
Stir until smooth.
Add enough of the hot pasta water to get a smooth, creamy sauce.
Taste and add salt and pepper as needed.
Add the pasta to the pan and heat for a minute or two.
Serve garnished with crumbled cojita cheese and chopped cilantro.
*Make sure your pasta is cooking or cooked when you start this sauce. *This sauce does NOT reheat well. *Add leftover cooked turkey -- it's a great way to use up Thanksgiving leftovers!