Pumpkin Alfredo Pasta is creamy and cozy, perfect for a chilly evening. It mixes smooth pumpkin puree with rich cheese sauce, making each bite feel like a warm hug!
This dish is a fun twist on classic Alfredo! I love how it’s super easy to whip up. Just cook your pasta, stir in the sauce, and enjoy—it tastes like fall on a plate! 🎃
Key Ingredients & Substitutions
Fettuccine Pasta: This wide pasta is great for holding creamy sauces. You can use spaghetti or penne if you prefer, but fettuccine really delivers a satisfying bite.
Pumpkin Puree: Canned pumpkin is super convenient and just as tasty. If you have fresh pumpkin, simply roast it and blend until smooth. You can also use butternut squash for a similar flavor!
Heavy Cream: This gives the sauce its rich, creamy texture. If you’re looking for a lighter option, half-and-half or evaporated milk works well too. For a non-dairy choice, coconut milk can add a unique flavor.
Parmesan Cheese: A must for depth and flavor, but you can easily substitute Grana Padano or Pecorino Romano if you’re in a pinch. Nutritional yeast is a great vegan alternative if you want to skip cheese altogether.
Sage: Fresh sage pairs beautifully with pumpkin. If unavailable, dried sage can substitute in smaller amounts. Feel free to try thyme or rosemary for a different aromatic punch!
How Do I Make Sure My Sauce is Creamy and Smooth?
Creating a creamy Alfredo sauce is all about the technique. Here’s how to do it right:
- Melt butter over medium heat and watch the garlic closely to avoid burning—it’s quick!
- When adding pumpkin puree, stir it until warmed through; this helps it combine smoothly with the cream.
- For a lump-free consistency, whisk the heavy cream into the pumpkin until it’s blended fully before simmering.
- If the sauce gets too thick, add a bit of pasta water. This starchy water not only thins the sauce but also helps it cling better to the pasta.
Following these steps will leave you with a luscious sauce that dreams are made of!
How to Make Pumpkin Alfredo Pasta
Ingredients You’ll Need:
For the Pasta:
- 12 oz fettuccine pasta
For the Sauce:
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup pumpkin puree (canned or fresh)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese, plus more for garnish
- 1/4 tsp ground nutmeg
- Salt and black pepper, to taste
For Garnish:
- Fresh sage leaves
- 1 tbsp olive oil (optional, for frying sage)
How Much Time Will You Need?
This delightful dish will take about 20 minutes from start to finish. It’s quick to prepare with minimal cooking time, perfect for a cozy meal any day of the week!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package instructions (usually about 8-10 minutes) until it’s al dente. Once cooked, drain the pasta and set it aside for later.
2. Make the Butter and Garlic Base:
In a large skillet or saucepan over medium heat, melt the butter. Once melted, add the minced garlic and sauté for about 1 minute. Watch it closely to prevent it from burning, as you want it fragrant but not browned.
3. Add Pumpkin Puree:
Add the pumpkin puree to the skillet, stirring it in well. Cook for about 2-3 minutes, allowing the pumpkin to warm through and combine nicely with the garlic and butter.
4. Create the Alfredo Sauce:
Pour in the heavy cream and whisk everything together until smooth. Let the mixture simmer gently for about 3-5 minutes until it’s slightly thickened—this is the base of your creamy sauce!
5. Incorporate Cheese and Seasonings:
Remove the skillet from heat and stir in the grated Parmesan cheese and ground nutmeg. Mix well and season with salt and freshly ground black pepper to your taste. Your sauce should be rich and creamy!
6. Combine Pasta and Sauce:
Add the cooked pasta into the sauce, tossing it gently until all the pasta is well-coated. If you find the sauce too thick, don’t hesitate to add a splash of the reserved pasta water to reach your desired consistency.
7. Fry the Sage (Optional):
If you’d like to add some crispy sage, heat olive oil in a small pan over medium heat. Fry the fresh sage leaves for about 30 seconds on each side until they turn crispy. Remove from the oil and place on paper towels to drain.
8. Serve and Enjoy!
Serve the Pumpkin Alfredo Pasta hot, garnished with extra Parmesan cheese, a sprinkle of black pepper, and your crispy sage leaves on top. Enjoy this creamy, comforting dish that celebrates the flavors of fall!
Can I Use Dried Herbs Instead of Fresh Sage?
Absolutely! If you don’t have fresh sage, you can use dried sage. Just remember, dried herbs are more potent, so use about 1 tsp instead of a whole leaf. Add it to the sauce while simmering for the best flavor.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter alternative, half-and-half works well in this recipe. For a dairy-free option, try using full-fat coconut milk; it will offer a creamy texture with a hint of coconut flavor!
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat, adding a splash of milk or pasta water if the sauce seems too thick.
Is This Recipe Vegetarian Friendly?
Yes! Pumpkin Alfredo Pasta is a vegetarian dish, as it features pumpkin, pasta, and dairy ingredients. Just ensure that your Parmesan cheese is made without animal rennet if you need it to be strictly vegetarian.
