Pumpkin Alfredo Pasta

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Creamy, cozy, and full of fall flavor Pumpkin Alfredo Pasta is the perfect comfort food twist on a classic. The velvety pumpkin sauce blends with Parmesan, garlic, and a touch of nutmeg to create a rich but surprisingly light pasta dish. Perfect for weeknight dinners or a seasonal holiday side, this pasta brings autumn right to your table.

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Pumpkin Alfredo Pasta

  • Author: Dominique
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian
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Description

Creamy, cozy, and full of fall flavor, Pumpkin Alfredo Pasta is the perfect comfort food twist on a classic. Velvety pumpkin sauce, Parmesan, garlic, and nutmeg make this rich yet light dish ideal for weeknight dinners or seasonal holidays.

Ingredients

Scale
  • 12 oz (340 g) fettuccine or penne pasta (or gluten-free pasta)
  • 2 tbsp unsalted butter (swap olive oil for dairy-free)
  • 3 cloves garlic, minced
  • 1 cup (240 ml) pumpkin puree (not pumpkin pie filling)
  • 1 cup (240 ml) heavy cream (or use coconut milk for dairy-free)
  • 1/2 cup (50 g) grated Parmesan cheese (or vegan Parmesan alternative)
  • 1/2 tsp salt (more to taste)
  • 1/4 tsp ground black pepper
  • 1/4 tsp ground nutmeg
  • Fresh sage leaves, optional for garnish

Instructions

  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
  2. In a large skillet, melt butter over medium heat. Add garlic and sauté for 1–2 minutes until fragrant.
  3. Stir in pumpkin puree, cream, salt, pepper, and nutmeg. Reduce heat to low and simmer for 3–4 minutes.
  4. Add Parmesan cheese and stir until the sauce is smooth and creamy. If the sauce is too thick, add reserved pasta water a splash at a time.
  5. Toss the cooked pasta into the skillet and stir until evenly coated.
  6. Plate the pasta, sprinkle extra Parmesan on top, and garnish with fresh sage leaves if desired.

Notes

Use whole wheat pasta for a nuttier flavor. Add grilled chicken or roasted veggies for a heartier dish. Store leftovers up to 3 days and reheat gently on the stovetop with a splash of milk or broth.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 480
  • Sugar: 4g
  • Sodium: 550mg
  • Fat: 24g
  • Saturated Fat: 14g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 3g
  • Protein: 12g
  • Cholesterol: 65mg

Keywords: pumpkin, alfredo, pasta, fall, comfort food

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At a Glance

  • Servings: 4
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Difficulty: Easy
  • Estimated Cost: $10–12

Ingredients

  • 12 oz (340 g) fettuccine or penne pasta (or gluten-free pasta)
  • 2 tbsp unsalted butter (swap olive oil for dairy-free)
  • 3 cloves garlic, minced
  • 1 cup (240 ml) pumpkin puree (not pumpkin pie filling)
  • 1 cup (240 ml) heavy cream (or use coconut milk for dairy-free)
  • 1/2 cup (50 g) grated Parmesan cheese (or vegan Parmesan alternative)
  • 1/2 tsp salt (more to taste)
  • 1/4 tsp ground black pepper
  • 1/4 tsp ground nutmeg
  • Fresh sage leaves, optional for garnish

Step-by-Step Instructions

  • Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
  • Sauté garlic: In a large skillet, melt butter over medium heat. Add garlic and sauté for 1–2 minutes until fragrant.
Pumpkin Alfredo Pasta
  • Make the pumpkin Alfredo sauce: Stir in pumpkin puree, cream, salt, pepper, and nutmeg. Reduce heat to low and simmer for 3–4 minutes.
  • Melt the cheese: Add Parmesan cheese and stir until the sauce is smooth and creamy. If the sauce is too thick, add reserved pasta water a splash at a time.
Pumpkin Alfredo Pasta
  • Combine pasta and sauce: Toss the cooked pasta into the skillet and stir until evenly coated.
  • Garnish & serve: Plate the pasta, sprinkle extra Parmesan on top, and garnish with fresh sage leaves if desired.

Pro Tips & Variations

  • Use whole wheat pasta for extra fiber and nuttier flavor.
  • Add grilled chicken, shrimp, or roasted vegetables to make it a heartier main dish.
  • Swap heavy cream for half-and-half to lighten it up, or for coconut milk to make it dairy-free.
  • For a stronger fall flavor, add a pinch of cinnamon along with nutmeg.

Serving Suggestions

Pair Pumpkin Alfredo Pasta with garlic bread, roasted Brussels sprouts, or a crisp green salad. It also makes a cozy side dish for Thanksgiving or any fall feast.

Storage & Reheating

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop over low heat, adding a splash of milk or broth to loosen the sauce.
  • Avoid microwaving too long, as it can make the sauce separate.

Troubleshooting

  • Sauce too thick? Add reserved pasta water or extra cream to loosen.
  • Sauce too thin? Let it simmer a few extra minutes until it reduces.
  • Cheese clumping? Remove pan from direct heat before stirring in Parmesan.

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