Pumpkin Alfredo Pasta Dinner

This creamy pumpkin Alfredo pasta blends smooth pumpkin puree with rich cream and parmesan for a cozy, comforting dinner that celebrates fall flavors.

Prep Time 10

Cook Time 20

Total Time 30

Serving Size servings

Equipment

Large pot
Medium saucepan
Colander
Wooden spoon or silicone spatula
Measuring cups and spoons
Whisk
Chef’s knife and cutting board
Grater
Tongs
Serving bowl or platter

Ingredients

12 oz fettuccine or other pasta whole wheat pasta works too
2 tbsp salted butter or browned butter
2 cloves garlic minced
1 cup pumpkin puree homemade if possible
1 cup heavy cream or coconut cream
0.75 cup parmesan cheese grated
0.5 tsp nutmeg
0.5 tsp dried sage or 1 tsp fresh sage, chopped
0.5 tsp thyme or rosemary
salt and pepper to taste
optional toppings crispy bacon, pancetta, grilled chicken, roasted vegetables, or nutritional yeast

Instructions

Boil water in a large pot and cook pasta until al dente. Drain and set aside.
Melt butter over medium heat in a saucepan. Add garlic and cook until fragrant.
Stir in pumpkin puree and mix until smooth.
Pour in heavy cream and whisk until the sauce thickens slightly.
Add parmesan, nutmeg, sage, thyme, salt, and pepper. Stir until creamy.
Toss cooked pasta into the pumpkin Alfredo sauce until coated.
Serve warm with toppings of your choice.

Notes

Use brown butter for nutty flavor or coconut cream for a lighter option. Top with extra parmesan or fresh herbs. Store sauce separately if making ahead; reheat gently before serving.

Nutrition