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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.

Ingredients

  • 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

  • ¼ cup reserved pasta water (if needed)

  • Optional: grated Pecorino Romano for serving

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.

Find it online: https://yumfamilyrecipes.com/creamy-pumpkin-alfredo-pasta/