Creamy Pumpkin Alfredo Pasta
If you’re craving cozy comfort in a bowl, this Pumpkin Alfredo Pasta is the dreamy fall dinner you need. Creamy, rich, and just a little bit fancy, this recipe brings autumn flavors to your plate with barely any effort.
Servings 4
Calories 480kcal
Cost $10-$12
Ingredients
- 12 ounces fettuccine or pasta of choice
- 1 tablespoon unsalted butter
- 2 cloves garlic minced
- 1 cup canned pumpkin puree not pumpkin pie filling
- 1 cup heavy cream or half-and-half for a lighter version
- ½ cup freshly grated parmesan cheese
- ½ teaspoon salt more to taste
- ¼ teaspoon ground black pepper
- ⅛ teaspoon ground nutmeg optional, but adds warmth
- ¼ cup reserved pasta water to adjust sauce consistency
- Fresh parsley chopped (for garnish, optional)
Instructions
- Bring a large pot of salted water to a boil. Add your pasta and cook until al dente, according to the package directions. Reserve about ¼ cup of pasta water before draining. This starchy water helps loosen and bind the sauce later.
- In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1–2 minutes until fragrant. Be careful not to let it brown, or it can taste bitter.
- Whisk in the pumpkin puree and cream. Stir well to combine until the sauce looks smooth and creamy. Let it simmer gently for 3–5 minutes to warm through and thicken slightly.
- Add salt, pepper, nutmeg (if using), and parmesan cheese. Stir until the cheese is melted and fully incorporated. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up.
- Add the drained pasta directly into the skillet and toss gently to coat. Keep the heat on low and toss until everything is well mixed and heated through. Use tongs for easier mixing.
- Serve the pasta immediately, topped with more grated parmesan and chopped parsley if desired. For extra fall flair, sprinkle with a tiny pinch of cinnamon or crushed walnuts.
Notes
Use real parmesan, not the powdered kind
Freshly grated parmesan melts better and gives the sauce a smoother texture and richer flavor. It also thickens the sauce naturally without clumps. Don’t skip the pasta water
That starchy liquid is your best friend when it comes to creamy sauces. It helps bind everything together and gives the sauce a glossy finish. Watch the heat while simmering
Keep the sauce on a gentle simmer so it doesn’t scorch or separate. High heat can cause cream to curdle and cheese to clump. Taste and adjust before serving
Pumpkin can vary in sweetness, and parmesan in saltiness. Give the sauce a final taste and tweak the salt and pepper to your liking.
Freshly grated parmesan melts better and gives the sauce a smoother texture and richer flavor. It also thickens the sauce naturally without clumps. Don’t skip the pasta water
That starchy liquid is your best friend when it comes to creamy sauces. It helps bind everything together and gives the sauce a glossy finish. Watch the heat while simmering
Keep the sauce on a gentle simmer so it doesn’t scorch or separate. High heat can cause cream to curdle and cheese to clump. Taste and adjust before serving
Pumpkin can vary in sweetness, and parmesan in saltiness. Give the sauce a final taste and tweak the salt and pepper to your liking.