Why You’ll Love This Recipe

This creamy pumpkin Alfredo pasta offers a cozy twist on a classic Italian favorite, bringing in the comforting flavors of fall. The smooth, velvety pumpkin sauce is combined with the richness of Parmesan, heavy cream, and butter, creating a dish that’s both creamy and satisfying. A dash of sage, garlic, and nutmeg adds depth to the sauce, while the bright orange color brings a vibrant, seasonal feel to your meal. It’s the perfect way to enjoy the flavors of autumn in a comforting pasta dish!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12 oz fettuccine or pasta of choice
1 cup pumpkin puree
1 cup heavy cream
½ cup grated Parmesan cheese
¼ cup unsalted butter
3 cloves garlic, minced
1 tablespoon fresh sage, chopped (plus extra for garnish)
¼ teaspoon ground nutmeg
Salt and freshly ground black pepper to taste
¼ cup reserved pasta water (if needed)
Optional: grated Pecorino Romano for serving

Directions

Start by cooking your pasta. Bring a large pot of salted water to a boil and cook the pasta until al dente. Remember, it will continue to cook slightly when tossed with the sauce.
While the pasta cooks, prepare the sauce. In a large skillet, melt the butter over medium heat. Add the minced garlic and sage, sautéing until fragrant.
Whisk in the pumpkin puree and heavy cream until the mixture is smooth and creamy. The sauce will take on a golden hue.
Gradually add the Parmesan cheese, stirring to ensure it melts evenly. Remove the pan from heat to prevent the cheese from clumping.
Season with salt, pepper, and nutmeg. Taste and adjust the seasoning as needed.
Drain the pasta, reserving a cup of pasta water. Add the pasta directly to the sauce and toss to coat. If the sauce is too thick, gradually add some reserved pasta water to reach the desired consistency.
Serve immediately, garnished with extra cheese, sage, and a sprinkle of fresh black pepper.

Servings and Timing

Servings: 4
Prep time: 15 minutes
Cook time: 18 minutes
Total time: 33 minutes

Variations

Protein Power: Add grilled chicken or other meat options to make it a heartier meal.
Veggie Boost: Consider adding roasted Brussels sprouts, sautéed spinach, or crispy sage leaves for extra flavor and texture.
Nutty Crunch: Top with toasted pine nuts or pecans for a delightful contrast to the creamy sauce.
Vegan Version: Use plant-based cream, vegan butter, and nutritional yeast instead of cheese for a delicious dairy-free version.

Storage/Reheating

Store leftover pumpkin Alfredo pasta in an airtight container in the fridge for 3-4 days. When reheating, add a splash of milk or cream to loosen the sauce and heat gently to avoid separation.

FAQs

Can I use butternut squash instead of pumpkin?

Yes, butternut squash is a great substitute and will provide a similar color and texture.

What if my sauce is too thick?

If the sauce becomes too thick, add some reserved pasta water to thin it out until you reach your desired consistency.

How long does pumpkin Alfredo pasta keep in the fridge?

It will last 3-4 days when stored in an airtight container in the fridge.

Is this dish vegetarian?

Yes, the base recipe is vegetarian. To make it vegan, substitute plant-based alternatives for the cream, butter, and cheese.

Can I use a different pasta type?

Absolutely! Feel free to use any pasta you prefer, such as penne, rigatoni, or spaghetti.

Can I make the sauce ahead of time?

Yes, you can prepare the sauce ahead of time and store it in the fridge. Just reheat gently and add the cooked pasta when ready to serve.

Can I freeze leftover pumpkin Alfredo pasta?

It is best to consume the dish fresh, but if you must freeze it, store it in an airtight container. When reheating, you may need to adjust the sauce’s consistency with some milk or cream.

Is this dish spicy?

No, this dish is not spicy. However, you can add a pinch of red pepper flakes if you’d like a bit of heat.

Can I add a different type of cheese?

Yes! Try adding Pecorino Romano for a different flavor or mascarpone for a creamier texture.

How can I make the sauce even richer?

To make the sauce even richer, add extra butter or a dollop of mascarpone cheese.

Conclusion

This creamy pumpkin Alfredo pasta is a perfect way to embrace the flavors of fall. With its rich, silky sauce and comforting pasta, it’s a delightful dish to serve at dinner parties or enjoy with family. Whether you stick to the classic recipe or customize it with add-ins and variations, you can’t go wrong with this cozy and indulgent meal.

Creamy Pumpkin Alfredo Pasta

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A creamy and comforting fall dish, this Pumpkin Alfredo Pasta combines pumpkin puree with traditional Alfredo sauce ingredients like Parmesan, butter, and heavy cream. Seasoned with sage and nutmeg, it offers a rich and velvety sauce that complements your favorite pasta.

Author: Emily
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Instructions

Boil salted water and cook pasta until al dente.
In a skillet, melt butter, then sauté garlic and sage until fragrant.
Add pumpkin puree and heavy cream, whisking until smooth.
Stir in grated Parmesan cheese until melted and smooth.
Season with salt, pepper, and nutmeg.
Add the cooked pasta to the sauce and toss to coat. Add reserved pasta water if the sauce is too thick.
Serve with extra cheese, sage, and pepper.

Notes

You can substitute butternut squash for pumpkin.
For a vegan version, use plant-based alternatives.
Store leftovers for 3-4 days in the fridge.