Description
This creamy pumpkin alfredo pasta combines the rich, velvety flavors of pumpkin puree and Parmesan cheese with aromatic garlic and fresh sage. It’s a comforting and elegant dish perfect for fall or anytime you crave a luscious, savory pasta with a seasonal twist.
Ingredients
Scale
Pasta
- 12 oz (340g) fettuccine or pasta of choice
Sauce
- 1 cup (240ml) pumpkin puree
- 1 cup (240ml) heavy cream
- 1/2 cup (50g) grated Parmesan cheese
- 1/4 cup (60g) unsalted butter
- 3 cloves garlic, minced
- 1 tablespoon fresh sage, chopped (plus extra for garnish)
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
- 1/4 cup (60ml) reserved pasta water (if needed)
Optional
- Grated Pecorino Romano cheese for serving
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine or your chosen pasta and cook until al dente, typically about 8-10 minutes depending on the pasta type. Drain the pasta, reserving about 1 cup of the starchy cooking water, and set aside.
- Sauté garlic and sage: In a large skillet over medium heat, melt the unsalted butter. Add the minced garlic and chopped fresh sage and sauté until fragrant, about 1-2 minutes, being careful not to let the garlic brown.
- Make the pumpkin cream sauce: Whisk in the pumpkin puree and heavy cream into the skillet until the mixture is smooth and heated through, turning into a rich golden sauce.
- Add cheese off the heat: Remove the skillet from the heat and gradually stir in the grated Parmesan cheese. Stir constantly to ensure the cheese melts evenly without becoming grainy or clumping.
- Season the sauce: Add salt, freshly ground black pepper, and a pinch of ground nutmeg. Taste the sauce and adjust seasoning as needed for balance.
- Toss pasta with sauce: Add the drained pasta directly into the skillet with the pumpkin alfredo sauce. Toss gently to coat the noodles evenly. If the sauce is too thick, add reserved pasta water a little at a time to loosen it to your desired consistency.
- Serve and garnish: Plate the pasta immediately. Garnish with extra grated Parmesan or Pecorino Romano, a sprinkle of fresh sage, and freshly ground black pepper. Enjoy your creamy pumpkin alfredo pasta while warm.
Notes
- Use fresh sage for the most aromatic flavor; dried sage can be substituted but use sparingly.
- For a lighter version, substitute half-and-half for heavy cream, but the sauce may be less rich.
- Reserve pasta water to adjust the sauce consistency smoothly without diluting flavor.
- This dish pairs well with a crisp green salad or crusty garlic bread.
- Use freshly grated Parmesan cheese for optimal melting and flavor.
