Easy Creamy Pumpkin Alfredo Pasta Recipe
This Easy Creamy Pumpkin Alfredo Pasta is a cozy autumn twist on classic Alfredo. Featuring a luscious sauce made from pumpkin puree, heavy cream, butter, and parmesan cheese, it delivers a silky, flavorful pasta dish ready in under 30 minutes. Perfect for a comforting yet light meal, it’s an excellent way to add seasonal flair and sneak in pumpkin to a savory dinner.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Scale
Pasta
- 12 oz fettuccine pasta
Sauce
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup pumpkin puree (unsweetened)
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp ground nutmeg
- ½ cup reserved pasta water
Garnish
- Fresh parsley, chopped
- Extra parmesan cheese (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add 12 oz fettuccine pasta and cook according to package directions until al dente. Before draining, scoop out ½ cup of pasta water and set aside. Drain the pasta.
- Sauté the Garlic: In a large skillet, melt 2 tbsp unsalted butter over medium heat. Add 3 cloves minced garlic and cook until fragrant, about 1 minute, being careful not to brown it.
- Add the Pumpkin and Cream: Stir in 1 cup pumpkin puree and 1 cup heavy cream. Mix well until smooth and heated through but not boiling.
- Season and Add Cheese: Add ½ tsp salt, ½ tsp black pepper, and ¼ tsp ground nutmeg. Stir well to combine. Slowly sprinkle in 1 cup freshly grated parmesan cheese, stirring constantly until the cheese melts and the sauce becomes silky smooth.
- Toss Pasta with Sauce: Add the drained fettuccine to the skillet and toss well until every noodle is coated with the sauce. If the sauce seems too thick, gradually stir in some of the reserved pasta water until creamy and well combined.
- Serve and Garnish: Transfer the pasta to bowls. Garnish with freshly chopped parsley and extra parmesan cheese if desired. Serve warm for the best flavor and texture.
Notes
- Save some pasta water before draining; it’s essential for adjusting sauce consistency.
- Keep the sauce on gentle heat to avoid cheese clumping.
- Do not use sweetened pumpkin pie filling; only unsweetened pumpkin puree works well.
- Grate your own parmesan for smoother melting.
- Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently with a splash of milk or cream to loosen the sauce; avoid freezing as cream sauces separate.
Keywords: pumpkin alfredo, creamy pumpkin pasta, easy fall pasta recipe, one pot pasta, pumpkin puree pasta, vegetarian pasta
