Description

This Creamy Pumpkin Alfredo Pasta combines the rich flavors of pumpkin puree and Parmesan cheese to create a luscious, golden-hued sauce tossed with perfectly cooked fettuccine. Enhanced with fragrant garlic, fresh sage, and a hint of nutmeg, this comforting pasta dish offers a delightful twist on classic Alfredo, perfect for cozy dinners in the fall or any time you crave a creamy, savory treat.

Ingredients

Scale

Pasta

12 oz (340g) fettuccine or pasta of choice

Sauce

1 cup (240ml) pumpkin puree
1 cup (240ml) heavy cream
1/2 cup (50g) grated Parmesan cheese
1/4 cup (60g) unsalted butter
3 cloves garlic, minced
1 tablespoon fresh sage, chopped (plus extra for garnish)
1/4 teaspoon ground nutmeg
Salt and freshly ground black pepper to taste
1/4 cup (60ml) reserved pasta water (if needed)

Optional

Grated Pecorino Romano for serving

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil and cook the fettuccine or pasta of your choice until al dente. Keep in mind the pasta will finish cooking when tossed with the sauce, so it should be firm to the bite. Drain the pasta, reserving a cup of the starchy cooking water.
Prepare the Sauce Base: While the pasta cooks, melt the unsalted butter in a large skillet over medium heat. Add the minced garlic and chopped fresh sage, sautéing until fragrant and aromatic, about 1-2 minutes.
Add Pumpkin and Cream: Whisk in the pumpkin puree and heavy cream until the mixture is smooth and well combined. The sauce will take on a beautiful golden color as it heats.
Melt the Cheese: Remove the skillet from heat and gradually stir in the grated Parmesan cheese. This careful step prevents the cheese from turning grainy. Stir constantly until the cheese is fully melted and the sauce is creamy.
Season the Sauce: Add salt, freshly ground black pepper, and ground nutmeg to taste. Stir and adjust the seasoning according to your preference.
Toss Pasta with Sauce: Add the drained pasta directly to the sauce in the skillet. Toss well to coat each strand evenly. If the sauce is too thick, incorporate some reserved pasta water gradually until you reach your desired consistency.
Serve and Garnish: Serve the creamy pumpkin Alfredo pasta immediately, garnished with extra grated cheese such as Pecorino Romano if desired, a sprinkle of fresh sage, and freshly cracked black pepper for an added touch of flavor.

Notes

Reserve pasta water to adjust sauce consistency for perfect creaminess.
For a richer flavor, consider adding a splash of white wine before adding pumpkin puree.
Fresh sage enhances the flavor profile but can be substituted with thyme if unavailable.
Use freshly grated Parmesan and Pecorino Romano for best melting and flavor.
This dish pairs wonderfully with a light green salad and crusty bread.