Pumpkin Alfredo Pasta

Category:Lunch & Light Meals

Creamy pumpkin Alfredo pasta topped with fresh herbs and grated cheese, served in a white bowl on a rustic wooden table.

This creamy Pumpkin Alfredo Pasta is a warm hug in a bowl! It combines the rich taste of pumpkin with a smooth Alfredo sauce, making it super comforting and delicious.

Honestly, the combination of fall flavors with pasta is a game changer. I love adding some toasted pumpkin seeds on top for a crunchy surprise. You’ll want seconds for sure! 🍂

Key Ingredients & Substitutions

Pasta: I love using fettuccine for that perfect sauce cling. If you don’t have it, tagliatelle or even whole wheat pasta work well too. For gluten-free options, try rice or quinoa pasta; just be mindful of cooking times.

Pumpkin Puree: Canned pumpkin puree saves time, but if you have fresh pumpkin, just roast it until tender and puree it yourself. Sweet potato can also be a delicious substitute for a different flavor twist!

Parmesan Cheese: Freshly grated Parmesan makes a big difference in flavor. If you’re out, Pecorino Romano is a tasty alternative. Nutritional yeast can replace cheese for a vegan version, adding a cheesy flavor.

Sage: Fresh sage adds a nice earthy flavor, but if you can’t find it, dried sage works too—just use half the amount. Thyme or rosemary are also great options to change up the taste.

How Do I Get the Perfect Creamy Sauce?

Creating that luscious creamy sauce is all about combining the ingredients correctly. Here are some steps to make sure it comes out smooth and tasty:

  • Use medium heat to melt the butter and sauté garlic, as too high a heat can burn it. You want it fragrant, not brown.
  • Stir in the pumpkin puree and cook it briefly. This enhances its flavor and gets rid of any canned taste.
  • The cream should be added after the pumpkin is warmed. Stir continuously until it lightly simmers—this helps emulsify the ingredients.
  • Gradually add the cheese while the sauce is warm, ensuring it melts completely for a silky finish. Don’t rush this step!
  • If the sauce thickens too much, slowly mix in reserved pasta water. This will help to loosen the sauce without losing flavor.

By following these steps and tips, you’ll create a creamy, delicious Pumpkin Alfredo Pasta that everyone will love!

How to Make Pumpkin Alfredo Pasta

Ingredients You’ll Need:

For the Pasta:

  • 12 oz fettuccine or tagliatelle pasta

For the Sauce:

  • 2 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1 cup pumpkin puree (canned or fresh)
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground black pepper
  • Salt, to taste
  • Fresh sage leaves (about 6-8 leaves)
  • 1 tbsp olive oil
  • Fresh thyme or parsley, chopped, for garnish
  • Extra grated Parmesan, for serving

How Much Time Will You Need?

This delicious Pumpkin Alfredo Pasta can be made in about 30 minutes! You’ll spend about 10 minutes on prep and 20 minutes cooking. It’s a quick and enjoyable meal perfect for busy evenings or a cozy weekend dinner!

Step-by-Step Instructions:

1. Cook the Pasta:

Start by bringing a large pot of salted water to a boil. Add the fettuccine or tagliatelle and cook according to package instructions until it’s al dente. Remember to reserve a cup of the pasta water before draining the pasta—this will help you adjust the sauce later!

2. Prepare the Crispy Sage:

While the pasta is cooking, grab a large skillet and heat the olive oil over medium heat. Add the sage leaves and fry them for about 2 minutes until they become crispy. Once done, remove them from the skillet and place them on a paper towel to absorb any excess oil.

3. Make the Alfredo Sauce:

In the same skillet, the magic happens! Melt the butter on medium heat, then toss in the minced garlic. Sauté it for about 1 minute until you can smell the wonderful aroma, but be careful not to let it brown.

4. Add Pumpkin and Cream:

Next, stir in your pumpkin puree and let it cook for about 2 minutes. This will warm it up and enhance its flavor. Then, pour in the heavy cream, stirring to combine everything. Bring the mixture to a gentle simmer.

5. Blend in Seasonings:

Now it’s time to add flavor! Toss in the grated Parmesan cheese, nutmeg, black pepper, and salt. Stir until the cheese melts and the sauce thickens a bit—this usually takes around 3 to 5 minutes. It should be creamy and delightful!

6. Combine Pasta and Sauce:

Add the drained pasta to your pumpkin Alfredo sauce, tossing well to coat everything evenly. If the sauce feels too thick, gradually add some of the reserved pasta water until you achieve your preferred consistency. Every bite should be creamy goodness!

7. Garnish and Serve:

Finally, remove the skillet from heat. Sprinkle your crispy sage leaves over the pasta, gently mixing in some if you like. Serve immediately with a garnish of fresh thyme or parsley and extra grated Parmesan cheese on top for a beautiful finishing touch.

This rich and creamy Pumpkin Alfredo Pasta pairs beautifully with a crisp green salad and some crusty bread. Enjoy your cozy, flavorful meal!

Pumpkin Alfredo Pasta

Can I Use Fresh Pumpkin Instead of Canned?

Absolutely! If using fresh pumpkin, roast it until tender, then blend it into a smooth puree. This can enhance the flavor even more, giving a fresher taste to your dish.

How Should I Store Leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or cream to loosen the sauce, and warm gently on the stove or in the microwave.

Is This Recipe Vegetarian-Friendly?

Yes! This Pumpkin Alfredo Pasta is vegetarian as it contains no meat. If you want to make it vegan, simply swap the heavy cream for coconut cream or a creamy plant-based alternative, and use nutritional yeast instead of Parmesan cheese.

What Can I Pair This Dish With?

This creamy pasta dish pairs wonderfully with a simple green salad or some garlic bread. You can also serve it with roasted vegetables for a balanced meal!

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