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–+ servings
creamy pumpkin steak pasta

Pumpkin Alfredo Pasta with Steak

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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Course Main
Cuisine Italian
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 large skillet
  • 1 Medium saucepan
  • 1 colander
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Tongs
  • 1 Wooden spoon
  • 1 Whisk
  • 1 Measuring cups
  • 1 Measuring spoons
  • 1 aluminum foil sheet

Ingredients
  

  • 12 ounce pasta fettuccine
  • 1 pound steak sirloin 1-inch thick
  • 1 tablespoon olive oil extra-virgin
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper freshly ground
  • 2 tablespoon unsalted butter
  • 3 clove garlic minced
  • 1 cup pumpkin puree canned, unsweetened
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese grated, plus more for serving
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon red pepper flakes optional
  • 1/2 cup pasta cooking water reserved
  • 2 tablespoon fresh parsley chopped
  • 1 teaspoon lemon juice fresh
  • 1 tablespoon olive oil for finishing

Instructions
 

  • Bring a large pot of salted water to a boil and cook the fettuccine until al dente according to package directions, reserving 1/2 cup of pasta water before draining.
  • Pat the steak dry, season both sides with 1/2 teaspoon salt and the black pepper, and let it sit at room temperature while the pasta cooks.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high until shimmering, then sear the steak 3–4 minutes per side for medium-rare or to desired doneness.
  • Transfer the steak to a plate, tent with foil, and rest for 5 minutes before slicing thinly against the grain.
  • In a medium saucepan over medium heat, melt the butter and sauté the minced garlic for 30 seconds until fragrant.
  • Whisk in the pumpkin puree and heavy cream, bringing the mixture to a gentle simmer.
  • Stir in Parmesan, nutmeg, red pepper flakes if using, and the remaining 1/2 teaspoon salt, adjusting to taste.
  • Add the drained pasta to the saucepan and toss, loosening with reserved pasta water a splash at a time until silky and well coated.
  • Slice the rested steak and drizzle with 1 tablespoon olive oil and a squeeze of lemon juice.
  • Plate the pumpkin Alfredo pasta, top with sliced steak, and finish with parsley and extra Parmesan.

Notes

Use a steak with good marbling like sirloin, strip, or ribeye for tenderness and flavor; ensure the skillet is properly preheated for a deep sear and avoid moving the steak early to develop crust. If the sauce seems too thick, add more reserved pasta water to emulsify; if too thin, simmer 1–2 minutes to reduce. Warm your pumpkin puree before adding cheese to help it melt smoothly and prevent graininess. For a lighter sauce, swap half the cream with whole milk and add an extra tablespoon of Parmesan. Add sautéed mushrooms or crispy sage for an autumnal twist, and always slice steak against the grain for maximum tenderness.
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