Creamy Pumpkin Alfredo Pasta
A rich and velvety pasta dish made with creamy pumpkin alfredo sauce, warm spices, and Parmesan cheese for the perfect cozy fall meal.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Dinner
Cuisine American
For the pasta:
- 12 oz pasta of choice 340 g, such as fettuccine, rigatoni, or penne
For the pumpkin alfredo sauce:
- 2 tbsp butter 28 g
- 3 cloves garlic minced (9 g)
- 1 cup pumpkin puree 240 g
- 1 cup heavy cream 240 ml
- ½ cup chicken broth or vegetable broth 120 ml
- ¾ cup grated Parmesan cheese 75 g
- ½ tsp salt 3 g
- ¼ tsp black pepper 1 g
- ¼ tsp ground nutmeg 0.5 g
- 1 tbsp olive oil 15 ml, optional for richness
Optional Garnishes:
- Fresh sage chopped
- Extra Parmesan
- Crushed red pepper flakes
Cook the pasta in a large pot of salted boiling water according to package directions. Reserve ½ cup of pasta water, then drain and set aside.
Make the sauce: In a large skillet over medium heat, melt the butter. Add garlic and cook 1 minute until fragrant.
Stir in pumpkin puree, heavy cream, and broth. Mix until smooth and gently simmer for 3–4 minutes.
Add Parmesan cheese, salt, pepper, and nutmeg. Stir until the cheese melts and the sauce thickens.
Add the cooked pasta to the skillet and toss to coat. Use a splash of reserved pasta water if you need to loosen the sauce.
Taste and adjust seasoning. Serve warm with extra Parmesan or fresh sage.
- Make it lighter: Swap half the heavy cream for milk or half-and-half.
- More protein: Add cooked chicken, turkey, or Italian chicken sausage.
- Vegetarian tip: Use vegetable broth instead of chicken broth.
- Storage: Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of broth or cream.
- Add greens: Stir in spinach or kale during the last 2 minutes of cooking.
Keyword pasta recipe, pumpkin
