Creamy Pumpkin Alfredo Pasta
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Creamy Pumpkin Alfredo Pasta

A rich and comforting pasta dish featuring creamy pumpkin and Parmesan cheese, perfect for fall evenings or any time you crave something cozy.

AmericanVegetarianDinnerHalloween
By PantryKing
10 minPrep
20 minCook
30 minTotal
4Servings
500Calories

Ingredients

  • Pasta12 oz
  • Butter2 tbsp
  • Garlic, minced3 cloves
  • Pumpkin Puree1 cup
  • Heavy cream1 cup
  • Chicken Broth½ cup
  • Parmesan cheese¾ cup
  • Salt½ tsp
  • Black Pepper¼ tsp
  • Ground Nutmeg¼ tsp
  • Olive Oil1 tbsp
  • Sage1
  • Red Pepper Flakes1

This Creamy Pumpkin Alfredo Pasta is a delightful blend of flavors and textures. The smooth pumpkin puree combined with heavy cream creates a luscious sauce that clings beautifully to your pasta of choice (such as Fettuccine, Rigatoni, Or Penne). Whether you use fettuccine, rigatoni, or penne, this dish is sure to impress at dinner time.

Adding Parmesan cheese and a hint of nutmeg elevates the traditional Alfredo to a seasonal favorite. Finish it off with fresh sage for an aromatic touch that balances the creaminess. It's a comforting meal that can easily be made in under 30 minutes, making it ideal for busy weeknights.

Substitutions

  • Use nutritional yeast instead of Parmesan for a dairy-free option.
  • Substitute coconut milk for heavy cream for a lighter version.
  • Replace chicken broth with vegetable broth for a vegetarian-friendly dish.

Instructions

  1. Cook the pasta

    10 min

    In a large pot, bring salted water to a boil and add 12 oz of pasta. Cook according to package instructions until al dente, then reserve ½ cup of the pasta water before draining.

  2. Melt the butter

    2 min

    Heat a large skillet over medium heat and add 2 tbsp of butter. Allow it to melt completely before adding the garlic.

  3. Sauté garlic

    1 min

    Add 3 cloves of minced garlic to the skillet and cook for about 1 minute until fragrant. Be careful not to brown the garlic.

  4. Prepare the sauce

    4 min

    Stir in 1 cup of pumpkin puree, 1 cup of heavy cream, and ½ cup of broth. Mix well and let it gently simmer for 3–4 minutes until heated through.

  5. Add cheese and seasonings

    3 min

    Incorporate ¾ cup of grated Parmesan, ½ tsp salt, ¼ tsp black pepper, and ¼ tsp nutmeg. Stir until the cheese melts and the sauce thickens slightly.

  6. Combine pasta and sauce

    2 min

    Add the drained pasta to the skillet and toss until well coated with the sauce. If the sauce is too thick, add a splash of the reserved pasta water.

  7. Taste and serve

    2 min

    Adjust seasoning if necessary, then serve warm. Garnish with extra Parmesan and chopped fresh sage, and sprinkle with crushed red pepper flakes if desired.

FAQ

Yes, you can prepare the sauce and cook the pasta in advance. Just combine them and reheat gently with a splash of reserved pasta water.

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