Description
This Easy Creamy Pumpkin Alfredo Pasta is a cozy fall twist on the classic Alfredo. With silky pumpkin purée, cream, Parmesan, nutmeg, and sage, it’s rich, comforting, and ready in just 30 minutes. Perfect for weeknight dinners or seasonal entertaining.
Ingredients
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8–12 oz (225–340 g) pasta (fettuccine or preferred shape)
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1 tbsp (15 ml) olive oil
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3 garlic cloves, minced
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15 oz (425 g) canned pumpkin purée (not pie filling)
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1 cup (240 ml) heavy cream
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1 cup (100 g) grated Parmesan cheese
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1/2 tsp (3 g) salt
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1/4 tsp (1 g) black pepper
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1/4 tsp (1 g) ground nutmeg
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6–8 fresh sage leaves, chopped
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1/2 cup (120 ml) reserved pasta cooking water
Instructions
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Cook pasta in salted boiling water until al dente. Reserve 1/2 cup cooking water, then drain.
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In a large skillet, heat olive oil over medium heat. Add garlic and sauté 1 minute.
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Stir in pumpkin purée and cook 2–3 minutes.
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Add heavy cream, stirring until smooth. Simmer gently.
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Stir in Parmesan until melted. Season with salt, pepper, and nutmeg.
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Add sage and cook 1–2 minutes until fragrant.
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Toss pasta in sauce, adding reserved water to loosen if needed.
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Serve warm with extra Parmesan and sage garnish.
Notes
Use freshly grated Parmesan for the smoothest melt.
Pasta water helps emulsify the sauce—don’t skip it.
Add protein like chicken, shrimp, or mushrooms for variation.
Swap sage with thyme or rosemary for different flavors.
For dairy-free, use coconut cream and vegan Parmesan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired / American