Pumpkin Alfredo Pasta
This rich and creamy pumpkin alfredo pasta made with canned pumpkin puree and a few other simple ingredients takes just 15 minutes to make. It’s great for any night of the week, and perfect for fall and winter!
We know pumpkin isn’t just for desserts, right? If I’m being honest, I think I often prefer savory pumpkin dishes to sweet ones. Starting right here with this delicious pumpkin alfredo! Mmmmm, it’s just so perfect.
There’s a rich pumpkin alfredo sauce scented with a hint of fresh nutmeg and lots of parmesan cheese, all tossed with fettuccine. Toasted pine nuts and fried sage leaves are optional toppings but highly recommended, as they really send this cozy pasta over the top!
Table of Contents
- Just 6 ingredients and 15 minutes!
- How to make pumpkin alfredo
- Optional garnishes and other serving suggestions
- Recipe FAQs
- More alfredo pasta recipes
- Get the recipe
Just 6 ingredients and 15 minutes!
That’s all that’s standing between you and this pumpkin alfredo pasta. Here’s everything you’ll need (find the full recipe in the recipe card below):
- Fettuccine pasta, but you could also use linguine
- Butter
- Heavy cream
- Canned pumpkin puree
- Parmesan cheese, freshly shredded or use store-bought grated (for smoothest melting)
- Freshly grated nutmeg, or ground nutmeg
- Salt and pepper
Keep reading for optional garnishes and other serving suggestions!
How to make pumpkin alfredo
- Boil pasta. Add fettuccine (or pasta of choice) to a pot of heavily salted water and cook until al dente. When you drain the noodles, reserve 1 cup of the pasta water.
- Make pumpkin alfredo sauce. While the pasta cooks, make a quick sauce with the butter, cream, pumpkin puree, parmesan cheese, and nutmeg. Simmer gently until thickened slightly and sauce is smooth.
- Toss pasta and sauce. Add the pasta to the pumpkin alfredo sauce and toss until well-coated. The sauce will thicken upon standing, and if you want to loosen it up any more, you can always add a little of the reserved pasta water.
- Serve immediately. Alfredo pasta is always at its best when served right away. Enjoy!
Optional garnishes and other serving suggestions
This pasta is delicious as it is, but if you want to kick it up a notch, top with crispy butter-fried sage and toasted pine nuts. These toppings take just a few minutes of work in another pan while the pasta and sauce are cooking (but you can also make them ahead).
- Toast the pine nuts in a small skillet over medium heat for just a few minutes until lightly browned on all sides. Set aside.
- Melt butter in the same skillet and fry the fresh sage leaves on each side for about 1 minute.
The sage and pine nuts add a lot of flavor and texture, and help take this creamy pumpkin alfredo pasta from busy weeknight fare to fancy enough to serve at your next dinner party!
Other ways to add more bulk, flavor and flair! Top pasta with crispy bacon or pancetta, add veggies like sautéed mushrooms, garlic, shallots, spinach or kale, or use other herbs like rosemary or thyme.
Recipe FAQs
Store any leftovers in an airtight container in the refrigerator and reheat gently over low heat on the stove, or in the microwave at 50% power. It won’t be as creamy as it used to be, but it will still be delicious!
It would go great with maple dijon brussels sprouts and/or a classic caesar salad. Breadsticks are always a great accompaniment too!
More alfredo pasta recipes
Get the recipe
Pumpkin Alfredo Pasta
Ingredients
- 12 ounces fettuccine pasta
- ¼ cup butter
- 1 cup heavy cream or heavy whipping cream
- ¾ cup canned pumpkin puree
- ½ cup grated or freshly shredded parmesan cheese , plus more for topping
- 1 teaspoon salt , or to taste
- ½ teaspoon ground black pepper , or to taste
- ¼ teaspoon freshly ground nutmeg
Optional topping:
- ¼ cup pine nuts
- 1 tablespoon butter
- ¼ cup fresh sage leaves
Instructions
- Cook fettuccine according to package instructions until al dente. Strain pasta, reserving 1 cup pasta water.
- While pasta is cooking, melt butter in large skillet over medium high heat. Add cream and pumpkin puree and whisk until smooth.
- Add parmesan cheese, salt, pepper and nutmeg and stir until combined. Simmer gently for a few minutes until slightly thickened.
- Add drained pasta and toss in sauce. If sauce is too thick, add reserved pasta water a tablespoon at a time until smooth. Serve immediately, with optional toppings if desired.
To make toppings:
- Add pine nuts to a small dry skillet and toast over medium low heat 2-3 minutes or until nuts are lightly golden brown, stirring often. Remove pine nuts from pan and set aside.
- Melt butter in pan. Add sage leaves and fry 1-2 minutes until crispy, flipping halfway through. Transfer to a paper towel to drain.
- Serve pasta topped with toasted pine nuts, sage leaves and additional parmesan cheese.
This recipe was originally published in October 2019 in partnership with Go Bold With Butter. Click here to see the original recipe, and click here to see all of the delicious recipes I’ve made for them over the years.
Wow this was great. Very creamy and not too pumpkin flavored.
Sage and pine nuts are perfect additions. A great easy and quick fall dish!
I love to hear that! Thanks so much for the feedback, Julie!
This is truly a great and easy recipe. Thanks for sharing it! I will make it for my children next weeken!
This is truly a great and easy recipe. Thanks for sharing it! I love pastal!
Nice collection of recipes that makes cooking great. Pasta it’s just for me!
WOW! This looks gorgeous AND delicious!
Sana Jefferies: ado stunt cars 2
This looks absolutely delicious, and so easy to make!!
I love this pasta!
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