This creamy Pumpkin Alfredo Pasta is a cozy dish that’s perfect for fall. The blend of pumpkin puree and cheesy Alfredo sauce makes it rich and comforting!
I love how a sprinkle of nutmeg adds that extra warmth. It’s like a hug in a bowl on chilly days! 🍂 Give it a try, and you’ll want to make it all season long.
Key Ingredients & Substitutions
Pasta: Fettuccine is a great choice for this dish because its flat shape holds onto the sauce beautifully. If you’re in the mood for something different, switch it out for linguine, penne, or even gluten-free pasta if needed.
Pumpkin puree: Canned pumpkin puree is super convenient and adds a wonderful depth of flavor. If you prefer fresh, roasted pumpkin works too—just scoop out the flesh and blend until smooth. Remember, no pumpkin pie filling!
Heavy cream: This adds richness to the sauce, but if you want a lighter option, half-and-half or whole milk can work, though the sauce will be less creamy. For a dairy-free alternative, use coconut milk or cashew cream.
Parmesan cheese: Freshly grated Parmesan gives the best flavor, but you can substitute Pecorino Romano for a saltier bite. Nutritional yeast is a good dairy-free option too!
Nutmeg: Just a pinch goes a long way in enhancing the pumpkin flavor. You can also use cinnamon or allspice for a different twist depending on your mood.
How Do I Make the Sauce Smooth and Creamy?
A creamy sauce is essential for this pasta dish. Here’s how to achieve that velvety texture:
- When melting the butter, keep the heat at medium to avoid burning the garlic. A minute is all it needs to become fragrant!
- Gradually add the heavy cream and stir constantly; this prevents the mixture from curdling and ensures everything blends smoothly.
- As you mix in the Parmesan, add it slowly. This helps it melt evenly into the sauce. If the sauce feels too thick, don’t hesitate to add a splash of pasta water, which helps emulsify the sauce.
Follow these tips, and you’ll have a wonderfully creamy Pumpkin Alfredo Pasta that’s destined to become a favorite!
How to Make Delicious Pumpkin Alfredo Pasta
Ingredients You’ll Need:
- 12 oz fettuccine pasta
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup canned pumpkin puree
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/2 teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
- Fresh sage leaves for garnish
- Fresh parsley, chopped, for garnish (optional)
- Additional grated Parmesan for topping
How Much Time Will You Need?
This Pumpkin Alfredo Pasta recipe takes about 30 minutes total. You’ll spend about 10 minutes preparing and cooking the pasta and about 20 minutes making the creamy Alfredo sauce and combining everything. It’s quick and perfect for a comforting weeknight meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once it’s boiling, add the fettuccine pasta. Cook according to the package instructions until it’s al dente, which usually takes around 8-10 minutes. Once done, drain the pasta and set it aside.
2. Sauté Garlic in Butter:
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté it for about 1 minute. You want it to be fragrant but careful not to let it brown, as that can alter the flavor.
3. Make the Pumpkin Sauce:
Once the garlic is ready, lower the heat to medium-low and stir in the canned pumpkin puree. Mix it well with the butter and garlic until combined.
4. Add Cream and Cheese:
Next, pour in the heavy cream and stir until everything is mixed smoothly. Let the sauce warm gently. Gradually add the grated Parmesan cheese, stirring continuously. This will help the cheese melt easily and create a creamy texture. If the sauce is getting too thick, add a splash of the reserved pasta water to reach your desired consistency.
5. Season the Sauce:
Stir in the ground nutmeg, along with salt and freshly ground black pepper to taste. This will enhance the pumpkin flavor and add warmth to the sauce.
6. Combine Pasta and Sauce:
Add the drained fettuccine to the sauce, tossing it well to ensure every strand is coated in the creamy pumpkin Alfredo sauce. This step makes the pasta even more delicious!
7. Serve and Garnish:
Serve the pasta immediately in bowls. Garnish with fresh sage leaves and chopped parsley for a pop of color, along with a sprinkle of additional Parmesan cheese and a light dusting of nutmeg or paprika if you’d like.
Enjoy your rich and creamy Pumpkin Alfredo Pasta—it’s the perfect dish for cozy evenings!
Can I Use Other Types of Pasta?
Absolutely! While fettuccine is a great choice for this recipe, you can substitute it with linguine, penne, or even gluten-free pasta. Just follow the cooking instructions on the pasta package for best results.
Can I Make This Recipe Vegan?
Yes! To make this dish vegan, use a plant-based butter, replace the heavy cream with coconut cream or a non-dairy milk, such as cashew or almond milk, and opt for nutritional yeast or a vegan Parmesan substitute instead of regular Parmesan.
How to Store Leftovers?
Store any leftover Pumpkin Alfredo Pasta in an airtight container in the fridge for up to 2-3 days. To reheat, simply warm it gently on the stove or in the microwave, adding a little splash of milk or water if it gets too thick.
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can! If using fresh pumpkin, make sure to roast it until tender, then scoop out the flesh and blend it until smooth. This fresh puree will work wonderfully in your Alfredo sauce!
