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Pumpkin Alfredo Pasta 🎃🍝

This creamy, dreamy pasta is fall comfort food at its finest! The pumpkin adds such a gorgeous color and sneaks in extra veggies that even picky eaters won't notice. It's become my go-to weeknight dinner when I want something cozy but don't have hours to spend in the kitchen.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 pound fettuccine or penne pasta
  • 2 tablespoons butter
  • 3 cloves garlic minced
  • 1 cup pumpkin puree not pumpkin pie filling
  • 2 cups heavy cream
  • 1 cup grated Parmesan cheese
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional
  • Fresh parsley for garnish
  • Extra Parmesan for serving

Method
 

  1. Cook the pasta according to package directions in salted boiling water. Reserve 1 cup of pasta water before draining, then set pasta aside.
  2. In a large skillet over medium heat, melt the butter and add minced garlic. Sauté for about 1 minute until fragrant but not browned.
  3. Stir in the pumpkin puree and cook for 2-3 minutes, stirring constantly to blend the flavors.
  4. Pour in the heavy cream and whisk everything together until smooth and well combined.
  5. Add the Parmesan cheese, nutmeg, sage, salt, pepper, and red pepper flakes if using. Stir until the cheese melts completely.
  6. Let the sauce simmer on low heat for 5-7 minutes, stirring occasionally, until it thickens slightly.
  7. Add the cooked pasta to the sauce and toss everything together. If the sauce seems too thick, add reserved pasta water a little at a time until you reach your desired consistency.
  8. Taste and adjust seasonings as needed, then garnish with fresh parsley and extra Parmesan before serving.