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Creamy pumpkin alfredo with parmesan cheese in a white bowl.

Easy Creamy Pumpkin Alfredo Pasta

This creamy pumpkin Alfredo pasta puts a cozy, fall-inspired twist on classic Alfredo pasta. Featuring canned pumpkin puree and fresh sage leaves, this easy-to-make recipe is perfect for a quick and delicious dinner.
5 from 5 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings
Author: Deborah Rainford

Ingredients

  • 8-12 ounces of pasta, fettuccine or your choice
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 can, 15 ounces pumpkin puree (not pie filling)
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon ground nutmeg
  • 6-8 fresh sage leaves, chopped
  • ½ cup pasta cooking water, reserved from cooking the pasta

Instructions

Cook the Pasta:

  • In a large pot of salted boiling water, cook the pasta according to the package instructions until al dente. Reserve ½ cup of the pasta cooking water before draining. Drain the pasta and set aside.

Prepare the Sauce:

  • In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
  • Add the pumpkin puree to the skillet and stir to combine with the garlic. Cook for 2-3 minutes until the mixture is heated through.
  • Pour in the heavy cream and stir until smooth. Bring the mixture to a gentle simmer.

Add Seasoning:

  • Stir in the grated Parmesan cheese until melted and well combined.
  • Season with salt, black pepper, and ground nutmeg. Adjust seasoning to taste.
  • Add the chopped sage leaves and cook for another 1-2 minutes until the sage is fragrant.

Combine Pasta and Sauce:

  • Add the cooked pasta to the skillet and toss to coat the pasta with the sauce. If the sauce is too thick, gradually add the reserved pasta cooking water until you reach the desired consistency.

Serve:

  • Divide the pasta among plates and serve immediately. Garnish with extra Parmesan cheese, fresh pepper and fresh herbs if desired.

Notes

  • Pumpkin Puree: Ensure you use pure pumpkin puree and not pumpkin pie filling, as the latter contains added sugars and spices.
  • Pasta Cooking Water: Adding reserved pasta water helps to thin the sauce and make it cling better to the pasta.
  • Fresh Sage: Fresh sage leaves add a unique, aromatic flavor to the dish. If you can't find fresh sage, dried sage can be used, but start with ½ teaspoon as dried herbs are more concentrated.
  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk or cream to maintain the creamy consistency.

Nutrition

Serving: 4servings | Calories: 357kcal | Carbohydrates: 45g | Protein: 8g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 42mg | Sodium: 17mg | Potassium: 406mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3785IU | Vitamin C: 14.7mg | Calcium: 46mg | Iron: 1.5mg
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