This Pumpkin Alfredo Pasta is a warm, creamy dish that’s perfect for cozy nights. It combines smooth pumpkin puree with cheesy alfredo sauce for a delicious twist!
Key Ingredients & Substitutions
Pasta: Fettuccine or linguine works well with this sauce due to their broad shape. You can swap them with any other pasta like penne or spaghetti if needed. Just remember to adjust the cooking time!
Pumpkin Puree: Canned pumpkin puree makes this recipe super convenient. If you’re up for it, fresh pumpkin is great too! Just roast and blend until smooth. Make sure to choose sugar pumpkin for the best flavor.
Heavy Cream: This gives the sauce its creamy texture. If you want a lighter option, substitute with half-and-half or even coconut milk for a dairy-free version. Just know that the flavor might change a bit.
Parmesan Cheese: Grated Parmesan adds salty richness. You can use Pecorino Romano for a different twist. Nutritional yeast is a great vegan alternative if you need a dairy-free option!
Ground Nutmeg: This spice adds warmth and brings out the pumpkin flavor. If you don’t have nutmeg, a bit of cinnamon or allspice can work too—just use sparingly!
How Do I Make Sure My Sauce is Creamy and Smooth?
Getting that creamy texture just right is key in this dish! Here’s how to ensure your sauce is smooth:
- Cook the garlic gently; too much heat can make it bitter. Keep it fragrant, not browned.
- Gradually whisk in the heavy cream after mixing in the pumpkin. This helps combine the flavors smoothly.
- Always keep stirring while adding cheese! It melts better when you do this.
- If the sauce is thick, don’t hesitate to add a bit of the reserved pasta water, which will also help it cling to the pasta.
These small tips should help you get that deliciously creamy sauce just right. Happy cooking!
How to Make Pumpkin Alfredo Pasta
Ingredients You’ll Need:
- 12 oz fettuccine or linguine pasta
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 cup pumpkin puree (canned or fresh)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 tsp ground nutmeg
- Salt and black pepper to taste
- Fresh sage leaves (for garnish)
- Extra grated Parmesan (for serving)
How Much Time Will You Need?
This delicious Pumpkin Alfredo Pasta takes about 20-25 minutes to prepare and cook. You’ll spend around 10-15 minutes cooking the pasta and making the sauce, followed by a few minutes to garnish and serve. It’s perfect for a quick weeknight dinner or a cozy fall meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add the fettuccine or linguine and cook according to the package instructions until it’s al dente (tender but slightly firm). Once done, drain the pasta and set it aside, reserving about 1/2 cup of pasta water just in case you need it later.
2. Sauté the Garlic:
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about a minute. Be careful not to let the garlic brown—just cook it until it’s fragrant!
3. Add the Pumpkin:
Stir in the pumpkin puree and let it cook for 2-3 minutes. This step helps to warm the pumpkin and blend the flavors together.
4. Mix in the Cream:
Slowly pour the heavy cream into the skillet, stirring continuously to make sure it combines well with the pumpkin. This will create a smooth, silky sauce.
5. Add Cheese and Nutmeg:
Next, sprinkle in the grated Parmesan cheese and ground nutmeg. Stir until the cheese melts and the sauce becomes creamy and luscious. It should look rich and inviting!
6. Season the Sauce:
Season your sauce with salt and freshly ground black pepper to taste. Adjust according to your preference—it should taste just right.
7. Combine with Pasta:
Now it’s time for the pasta! Add the cooked pasta to the skillet and toss it gently in the pumpkin Alfredo sauce until it’s well-coated. If the sauce is a bit thick, you can add some of that reserved pasta water a little at a time to get it to your desired consistency.
8. Serve and Garnish:
Remove the skillet from heat and transfer the pasta to plates or bowls. Garnish with fresh sage leaves and extra grated Parmesan cheese on top for that finishing touch. It adds a lovely fragrance too!
9. Enjoy!
Optionally, you can sprinkle a bit more nutmeg or freshly ground black pepper over the top for added flavor. Dig in and enjoy your warm, creamy Pumpkin Alfredo Pasta!
Can I Use Other Pasta Shapes for This Recipe?
Absolutely! While fettuccine or linguine works beautifully, you can substitute with any pasta shape like penne, rotini, or spaghetti. Just adjust the cooking time based on the pasta you choose.
Can I Make This Recipe Dairy-Free?
Yes, you can! Use a dairy-free cream alternative, like coconut cream or cashew cream, and replace the Parmesan with nutritional yeast or a dairy-free cheese substitute. Just adjust the seasonings to taste!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of cream or water to loosen the sauce if necessary.
Can I Add Protein to This Dish?
Definitely! Cooked chicken, shrimp, or even sautéed mushrooms make great additions. Just mix them in with the pasta and sauce during the final step for a complete meal!
