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
- 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.
- In a large skillet, melt butter over medium heat. Add garlic and sauté for 1–2 minutes until fragrant.
- Stir in pumpkin puree, cream, salt, pepper, and nutmeg. Reduce heat to low and simmer for 3–4 minutes.
- 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.
- Toss the cooked pasta into the skillet and stir until evenly coated.
- 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