This creamy Pumpkin Alfredo Pasta is a cozy dish that’s perfect for fall. Made with pureed pumpkin and rich Alfredo sauce, it’s full of flavor and color!
It’s like a warm hug on a plate! I love adding a sprinkle of cheese on top for extra yum. Easy to make, it’s sure to impress at dinner without much fuss!
Key Ingredients & Substitutions
Pasta: I recommend fettuccine for its wide shape, which holds the sauce well. However, you can switch it up with any pasta you like, such as penne or spaghetti. Just adjust the cooking time according to the package instructions.
Pumpkin Puree: Canned pumpkin puree is super convenient and consistent. If you’re feeling adventurous, you can use fresh pumpkin. Just make sure to cook and puree it until smooth. Be careful with overly watery puree, though—it can thin out the sauce!
Heavy Cream: While heavy cream gives a luscious texture, you can substitute it with half-and-half or even a non-dairy cream for a lighter or dairy-free option. This will change the richness but still taste great!
Sage: Fresh sage adds an earthy flavor. If you don’t have it, dried sage can work in a pinch, but use less since it’s more concentrated. Alternatively, try other herbs like thyme or rosemary for a different twist.
How Do I Make Sure My Sauce is Perfectly Creamy?
Creating a smooth, creamy sauce is crucial for this Pumpkin Alfredo Pasta. Take note of these steps to achieve the best results:
- Start by melting the butter over medium heat; don’t rush this part! This ensures the garlic cooks gently.
- Add the garlic and let it sauté just until you smell its aroma. If it burns, it can taste bitter! Keep an eye on it.
- Introduce the heavy cream and pumpkin puree together to avoid lumps. Whisk well until fully combined and smooth. Simmer for a few minutes to let the flavors meld.
- Incorporate the Parmesan slowly. Stir continuously until it’s melted, creating that creamy consistency. If it gets too thick, a splash of pasta water can help loosen it.
Following these tips will leave you with a deliciously creamy sauce that clings beautifully to your pasta!
How to Make Pumpkin Alfredo Pasta
Ingredients You’ll Need:
For the Pasta:
- 12 oz fettuccine pasta (or pasta of your choice)
For the Sauce:
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup pumpkin puree (preferably canned or fresh cooked and pureed)
- 1/2 cup grated Parmesan cheese (plus more for garnish)
- 1/4 tsp ground nutmeg
- Salt and freshly ground black pepper, to taste
- Fresh sage leaves for garnish
- Optional: pinch of red pepper flakes for some heat
What’s the Time Estimate?
This delicious Pumpkin Alfredo Pasta will take about 20 minutes from start to finish. You’ll spend about 10 minutes on prep and cooking the pasta, and another 10 minutes on making the creamy sauce and combining everything together. Quick and easy!
Step-by-Step Instructions:
1. Cook the Pasta:
Begin by bringing a large pot of salted water to a boil. Add your fettuccine pasta and cook according to the package directions until it is al dente. Once cooked, drain the pasta and set it aside for later.
2. Make the Garlic Butter:
In a large skillet, melt the 2 tablespoons of unsalted butter over medium heat. When the butter is bubbly, add the minced garlic and sauté for about 1 minute. Be sure to keep an eye on it so you don’t burn the garlic—it should become fragrant but not browned!
3. Create the Pumpkin Sauce:
Stir in the heavy cream and pumpkin puree, whisking the mixture together until it’s smooth. Allow this mixture to gently simmer for about 3-4 minutes. This helps all the flavors blend nicely.
4. Add Cheese and Season:
Next, add the grated Parmesan cheese and ground nutmeg. Stir continuously until the cheese has melted and the sauce becomes creamy. If you find that your sauce is too thick, simply thin it out with a splash of the reserved pasta cooking water or a bit of milk.
5. Season and Combine:
Now, season your sauce with salt, black pepper, and if you like a little kick, add a pinch of red pepper flakes. Taste the sauce and adjust the seasoning as needed.
6. Mix It All Together:
Add the cooked pasta into the skillet and toss it thoroughly with the pumpkin Alfredo sauce until every noodle is evenly coated and luxurious.
7. Serve and Garnish:
Transfer the Pumpkin Alfredo Pasta to serving plates or keep it in the skillet. Top with fresh sage leaves and a sprinkle of extra grated Parmesan cheese for a finishing touch.
8. Enjoy!
Serve immediately and enjoy every rich, creamy bite of your delicious Pumpkin Alfredo Pasta!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, make sure to cook it until soft, then puree it until smooth. Just be cautious of any extra moisture it might have, as this can affect the sauce’s consistency.
How Can I Make This Recipe Dairy-Free?
You can easily make this Pumpkin Alfredo Pasta dairy-free by substituting the heavy cream with a non-dairy cream, like coconut cream or cashew cream. Use nutritional yeast in place of Parmesan cheese for a cheesy flavor without the dairy!
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stove over low heat, adding a splash of milk or cream to help restore the creamy texture. Avoid reheating in the microwave for the best results.
What Should I Serve with This Dish?
Pumpkin Alfredo Pasta pairs beautifully with a fresh salad or steamed vegetables for a balanced meal. You can also add grilled chicken or shrimp for extra protein!
