This Pumpkin Alfredo Pasta is creamy, comforting, and has a lovely hint of autumn flavor. Made with pumpkin puree and cheesy goodness, it’s like a warm hug on a plate!
Who knew pumpkin could taste so good in pasta? I love serving this dish with a sprinkle of cheese on top. It’s perfect for cozy nights when you want something special but easy!
Ingredients & Substitutions
Pasta: I like using fettuccine because the sauce coats it really well. If you don’t have fettuccine, tagliatelle works too! You can also use gluten-free pasta if needed.
Pumpkin Puree: Canned pumpkin is super convenient and usually yields great results. If you prefer fresh, be sure to cook and mash your pumpkin until smooth before adding it to the sauce.
Parmesan Cheese: This cheese adds a nice salty flavor. If you’re dairy-free, try using nutritional yeast or a dairy-free cheese substitute for a similar taste.
Heavy Cream: For a lighter option, you can use half-and-half or a plant-based cream. Just know the sauce might be slightly less rich.
Fresh Sage: Fresh sage gives a lovely flavor, but you can replace it with dried thyme or oregano if fresh isn’t available.
How Do I Get My Pumpkin Alfredo Sauce Creamy?
Creating a smooth and creamy sauce is key for this pasta dish. Start with a gentle heat while adding your ingredients. This helps the flavors meld without burning the garlic, which can turn bitter.
- Melt the butter gently and sauté garlic until just fragrant.
- Mix in pumpkin and heavy cream thoroughly before adding Parmesan.
- Use reserved pasta water gradually; this helps combine everything for the right texture.
Taking your time ensures a creamy sauce that clings beautifully to the pasta. Enjoy your cooking!
Pumpkin Alfredo Pasta
Ingredients You’ll Need:
- 12 oz fettuccine or tagliatelle pasta
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 cup pumpkin puree (canned or fresh)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- 1/4 tsp nutmeg
- Salt and black pepper to taste
- Fresh sage leaves for garnish
- Optional: pinch of smoked paprika or chili flakes for garnish
How Much Time Will You Need?
This delightful Pumpkin Alfredo Pasta takes about 30 minutes to prepare. You’ll spend around 10 minutes cooking the pasta and 15-20 minutes making the creamy pumpkin sauce. A quick and satisfying meal awaits!
Step-by-Step Instructions:
1. Cook the Pasta:
Begin by boiling water in a large pot. Add the fettuccine or tagliatelle pasta and cook according to the package instructions until it’s al dente, which usually takes about 8-10 minutes. Once done, drain the pasta but remember to set aside about 1/2 cup of the pasta water—this will help with your sauce later!
2. Start the Sauce:
While the pasta cooks, grab a large skillet and place it over medium heat. Add the unsalted butter. Once melted, toss in the minced garlic and sauté it for about 1 minute, or until it’s fragrant but not browned. This step is crucial for enhancing the flavor of your sauce!
3. Mix in the Pumpkin:
Next, add the pumpkin puree, heavy cream, nutmeg, salt, and black pepper to the skillet. Stir everything together and let it cook for about 3-4 minutes. You want the mixture to be heated through and well combined.
4. Add Cheese for Creaminess:
Now it’s time for the best part! Stir in the grated Parmesan cheese until it melts completely into the sauce. This will create a lovely, smooth texture. If the sauce seems too thick, don’t worry—just add a bit of that reserved pasta water to reach your desired consistency.
5. Combine Pasta and Sauce:
Finally, add the drained pasta straight to the skillet with the pumpkin Alfredo sauce. Toss everything together gently, ensuring the pasta is well coated with the creamy sauce. If it’s still too thick, add more reserved pasta water until it’s perfect!
6. Serve and Garnish:
Serve your Pumpkin Alfredo Pasta immediately! Garnish with fresh sage leaves, a sprinkle of extra Parmesan cheese, and a pinch of smoked paprika or chili flakes for a hint of spice if you like. Enjoy this comforting and delicious dish!
Enjoy your cozy, creamy Pumpkin Alfredo Pasta!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, be sure to cook and purée it until it’s smooth before adding it to the sauce. Roasting or boiling the pumpkin works well for achieving the right consistency.
Can I Make This Recipe Vegan?
Yes! To create a vegan version, substitute the heavy cream with coconut cream or a plant-based cream. Use a dairy-free Parmesan or nutritional yeast for a cheesy flavor, and replace the butter with olive oil or vegan butter.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. When you’re ready to reheat, warm it gently on the stove, adding a splash of cream or pasta water to help bring the sauce back to life.
What Can I Serve with Pumpkin Alfredo Pasta?
This dish pairs wonderfully with a simple side salad or some garlic bread. You can also add roasted vegetables or sautéed greens for a more complete meal. Enjoy the extra flavors!