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Pumpkin Alfredo Pasta

Who says pumpkin is just for dessert? This creamy Pumpkin Alfredo Pasta is about to become your new fall comfort food obsession! The pumpkin adds a silky richness and subtle sweetness that perfectly complements the savory Parmesan. Plus, it sneaks in some extra veggies for the kiddos—mom win!
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 pound fettuccine pasta
  • 3 tablespoons butter
  • 4 cloves garlic minced
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1½ cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Fresh sage leaves for garnish optional

Method
 

  1. Cook the fettuccine according to package directions until al dente. Reserve 1 cup of pasta water before draining.
  2. While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
  3. Stir in the pumpkin puree and heavy cream, whisking until smooth and well combined.
  4. Add Parmesan cheese, nutmeg, salt, and pepper. Stir continuously until the cheese melts and the sauce is creamy, about 3-4 minutes.
  5. Add the cooked pasta to the sauce and toss to coat. If the sauce is too thick, add reserved pasta water a little at a time until you reach desired consistency.
  6. Serve immediately, garnished with fresh sage leaves and extra Parmesan if desired.