This creamy Pumpkin Alfredo Sauce is a warm hug in a bowl! With rich pumpkin, garlic, and a touch of cheese, it’s perfect for pasta, veggies, or even as a pizza topping.
What I love most is how easy it is to whip up! Just mix everything together, and dinner is ready. Pair it with your favorite noodles and get ready for some smiles!
Key Ingredients & Substitutions
Pasta: I love using fettuccine for its flat surface that really holds onto the sauce. However, you can switch it up with tagliatelle, penne, or even gluten-free pasta if needed. Just adjust the cooking time according to package instructions!
Pumpkin Puree: Make sure to grab plain canned pumpkin puree, not the spiced pie filling. You can even use homemade puree if you have fresh pumpkins! If you’re looking for a different flavor, try using butternut squash puree as an alternative.
Parmesan Cheese: Freshly grated Parmesan adds the best flavor, but you could swap it for pecorino Romano for a sharper taste or use nutritional yeast for a dairy-free option. Just keep the measurements the same!
Sage: Fresh sage is key for a lovely aroma and taste. If you can’t find it, thyme or rosemary will make a great substitute. Just use a little less since they’re stronger in flavor.
How Can I Make Sure My Sauce is Perfectly Creamy?
To achieve that creamy texture in your Pumpkin Alfredo Sauce, focus on these steps:
- Start by melting the butter over medium heat without letting it brown. This gives a nice base flavor for your sauce.
- When adding pumpkin puree, mix well with the butter and garlic. Cook for a couple of minutes to enhance the taste.
- For the cream, make sure to stir continuously as you add the heavy cream and cheese. This helps in creating a smooth, lump-free sauce.
- If the sauce becomes too thick, gradually add reserved pasta water until you reach your desired consistency. It should coat the pasta nicely.
And remember, taste as you go! Adjust the salt and pepper to make it just right for you!
How to Make Pumpkin Alfredo Sauce
Ingredients You’ll Need:
For the Pasta:
- 12 oz fettuccine or tagliatelle pasta
For the Sauce:
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- 1/2 tsp ground nutmeg
- Salt and freshly ground black pepper to taste
For the Garnish:
- Fresh sage leaves (about 6-8 leaves)
- 1 tsp olive oil (for frying sage)
- Optional: fresh thyme sprigs for garnish
How Much Time Will You Need?
You’ll need about 20 minutes total for this recipe. This includes 10 minutes to cook the pasta and 10 minutes to prepare the sauce. In no time, you’re ready to enjoy a delicious meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Begin by bringing a large pot of salted water to a boil over high heat. Once boiling, add the fettuccine or tagliatelle and cook according to the package instructions until al dente. Remember to reserve about 1 cup of the pasta water before draining the pasta, then set it aside for later!
2. Fry the Sage Leaves:
While the pasta is cooking, grab a small skillet and heat the olive oil over medium heat. Add the fresh sage leaves, frying them until they become crisp, about 1 minute per side. Once done, remove them from the skillet and place them on a paper towel to drain any excess oil.
3. Sauté Garlic:
In a large skillet or saucepan, melt the unsalted butter over medium heat. Once melted, add the minced garlic and sauté for about 1 minute until it’s fragrant but not browned. We want that lovely aroma!
4. Make the Pumpkin Sauce:
Next, stir in the pumpkin puree and allow it to cook for about 2 minutes, mixing it well with the garlic and butter to incorporate the flavors. It should be nice and creamy!
5. Add the Cream and Seasoning:
Pour in the heavy cream along with the grated Parmesan cheese and ground nutmeg. Keep stirring continuously and cook for about 3-5 minutes, until the sauce is heated through and slightly thickened. Taste and season with salt and black pepper as you like!
6. Combine Pasta and Sauce:
Add the drained pasta into the sauce, tossing to coat evenly. If you find that the sauce is too thick, feel free to mix in some of that reserved pasta water a bit at a time until you reach your desired consistency.
7. Serve and Garnish:
Once everything is well combined, serve your creamy Pumpkin Alfredo Pasta topped with the crispy sage leaves, a sprinkle of extra Parmesan cheese, and fresh thyme sprigs if you’re feeling fancy!
8. Enjoy!
Now sit down, savor the delicious flavors of fall, and enjoy every bite of your Pumpkin Alfredo Pasta!
This recipe serves as a delightful comfort food dish that brings together the warm flavors of pumpkin and savory cheese, creating a rich experience in every mouthful!
Can I Use Other Types of Pasta?
Absolutely! While fettuccine or tagliatelle works best, you can use any pasta shape you prefer, such as penne, linguine, or even gluten-free varieties. Just adjust the cooking time according to the package instructions.
Can I Make This Sauce Vegan?
Yes! To make a vegan version, substitute the heavy cream with coconut milk or a plant-based cream and use nutritional yeast instead of Parmesan cheese. You can also fry the sage in vegetable oil for garnish!
How to Store Leftovers?
Store any leftover Pumpkin Alfredo in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or pasta water to help revive the sauce’s creaminess.
Can I Add Other Ingredients to the Sauce?
Definitely! Feel free to add cooked chicken, sautéed mushrooms, or spinach for extra flavor and nutrition. Just make sure to adjust the quantity to maintain the sauce’s creamy consistency.
