Pumpkin Alfredo with Squid Ink Pasta and Scallops

Name: Pumpkin Alfredo with Squid Ink Pasta and Scallops
Prep time: 10 min
Cook time: 29 min
Total time: 39 min
Yield: 4
Ingredients: 12 Dry Sea Scallops; 2 cup Mushroom Medley; 1/2 cup Pancetta; 16 oz Squid Ink Pasta (Gluten-free); 2 tbsp Fresh Basil; 1 cup Pumkin Purée; 1 cup Shallot; 1 cup Heavy Cream; 1 cup Parmesan; 2 tbsp Butter; 1/4 cup Dry Sherry; 1/4 tsp Cardamom

Casey Sanitate October 24, 2023

Enjoy fall with this savory meal featuring a thick and creamy pumpkin alfredo sauce, squid ink pasta, mushrooms, pancetta, and scallops. This dish combines fall flavors with Italian inspiration with flavors the whole family will enjoy.

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Pumpkin Alfredo with Squid Ink Pasta and Scallops, garnished with basil, wild mushrooms, and pancetta.

Fall cannot pass by without a little pumpkin alfredo. This recipe is one that came to mind when thinking about trying to combine an elegant dish with wonderful autumn colors. Without this blog I don’t think I would have experimented with these flavors. With that in mind, I have something that I will be coming back to year after year. Easily this recipe may become a staple, give my wife’s disdain for seafood and mushrooms. Even without those ingredients the pumpkin alfredo sauce is amazingly versatile and may be added to many other dishes.

Combining land and sea I took the earthiness of the mushrooms and the saltiness of the pancetta, then melded it with the squid ink pasta, and scallops of the ocean. Together in harmony, they created a dish that tastes as good as it looks! Frankly, I tend to shy away from anything pumpkin flavored, but it worked amazingly well with the heavy cream and parmesan cheese.

Wet vs Dry Scallops

When you visit the grocery store, be sure to look for the right type of scallops that work for you. The difference between wet and dry scallops are their method in which they are harvested. Personally, I prefer dry scallops as they are more natural, brown quickly and easily, and don’t typically include preservatives and worked well for this pumpkin alfredo recipe.

Wet scallops are stored in cold sea water and treated with artificial preservatives typically called sodium triphosphate. These preservatives plump the scallops up with water weight, which also adds to the weight at checkout. Be sure to review the label prior to purchase.

Dry scallops are caught, shucked, cleaned, then flash-frozen within 4 short hours of harvesting. This process preserves the quality of the scallops without all those gross preservatives or additional water weight.

Ingredients for Pumpkin Alfredo with Squid Ink Pasta and Scallops

The ingredient list for pumpkin alfredo is a relatively short one compared to some of my other recipes. It’s very quick and simple, and while the sauce simmers you have a chance to work on the other aspects of the recipe.

Mushrooms. I used a mix of organic mushrooms which contained Alba Clamshell, Brown Clamshell, and Trumpet Royale. Feel free to use whatever mushrooms you like.
Scallops. I like to use dry sea scallops as they lack preservatives. You will typically find them in the freezer section. You may also substitute with seasoned chicken if you prefer.
Pancetta. Like bacon, but more of a pork flavor. Although, I have made this with pan-fried prosciutto and it’s also amazing, feel free to substitute.
Squid Ink Pasta (Gluten-Free). Being wheat-free, this ingredient was a little difficult to find, but I was able to obtain it from Piccolo’s. Although, you can find the regular version of squid ink pasta on Amazon.
Sliced Basil. What sort of Italian would I be if I didn’t find a way to incorporate basil? Simply, chop and garnish.
Dry Sherry. I suggest using a dry sherry from the wine section as cooking wine tends to be a bit on the salty side.

Sauce Ingredients

Pumpkin Purée. Well, there it is, I used pumpkin. I swore I’d never do it and I’ve done it and I’m happy I did; however, if you prefer to substitute this ingredient, you may. Some great substitutes include Butternut Squash, Sweet Potato, or even Carrots. Whatever you choose, simply make sure it’s softened and pureed prior to adding it to the sauce.
Heavy Cream. For a rich and creamy outcome, I suggest using heavy cream.
Butter. This will add flavor to the shallots which you will use as a base for the alfredo pumpkin sauce
Parmesan Cheese. The flavor of parmesan mixed with the alfredo pumpkin sauce makes it pop!
Cardamon. This is amazing spice that works in fall and winter recipes and really adds to the flavor of the season.
Shallot. I love shallots, but any onion will do, just be sure to mince very finely.

Other Recipes to Try

Below are some links to other recipes around the site.

How to make Pumpkin Alfredo

Step 1

Preheat a 12″ skillet to medium heat, then add Pancetta. After 1 Minute, add 1/4 of the Shallots Cook until the fat is fully rendered and risp then set it aside, leaving the fat.

Step 2

Add the Mushroom Medley to the skillet and sauté them until they begin to brown. Deglaze the pan with Dry Sherry and season to taste with salt and pepper, then set mushrooms aside in a bowl, leaving the liquid behind in the skillet.

Boil the Pasta

Step 1

Bring a pot of salted water to a boil, then boil the Squid Ink Pasta per the instructions. While the water comes to a boil, you may start making the sauce. After the pasta is cooked, reserve 1/2 cup of pasta water before draining the pasta.

Pumpkin Alfredo Sauce

Step 1

Return the 12″ Skillet to medium heat, melt Butter in the liquid left behind from deglazing the pan, then add the rest of the Shallots, sautee until tender.

Step 2

Add Pumpkin Puree and Heavy Cream and cook until thickened, stirring frequently for approximately 5 minutes.

Step 3

Add 1/2 cup of Pasta Water, with Parmesan and Cardamom, . Cook until thickened, stirring frequently for approximately 5-10 minutes. Add salt and pepper to taste.

Cook the Scallops

Step 1

While the sauce is simmering, bring preheat skillet to a medium-high heat. After you have patted the Scallops dry and seasoned them with salt and pepper, add them to the skillet. Allow them to brown, then flip them to brown the other side. This process should take 1-2 Minutes.

Pumpkin Alfredo Sauce with Squid Ink Pasta, Mushrooms, and Pancetta.

Plating

When the sauce is done, spoon approximately 1/2 cup into a plate, add pasta on top. Garnish with Pancetta, mushrooms, and basil, and scallops then serve!

Conclusion

This dish ended up being one of my favorite fall dishes simply as the flavors and colors both worked well with the Autumn tone. The black pasta with the orange sauce was festive and fun, making Pumpkin Alfredo a delicious staple in the fall arsenal of meals. It was a savory dish with the flavors or onion, pumpkin and cardemom dancing under the pale moonlight. The kids absolutely loved it, and without the mushrooms or scallops, my wife enjoyed it too.

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