Description
Pumpkin Alfredo Pasta is a cozy fall dinner featuring silky fettuccine coated in a creamy pumpkin-Parmesan sauce. With hints of garlic, nutmeg, and fresh sage, this 30-minute recipe brings autumn comfort to the table. It’s rich and elegant enough for entertaining but simple enough for a weeknight meal.
Ingredients
12 oz (340 g) fettuccine
2 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 cup pumpkin puree (plain, not pie mix)
1 cup heavy cream
½ cup grated Parmesan cheese
Pinch of nutmeg
Salt and black pepper, to taste
Fresh sage leaves, for garnish
Instructions
Cook fettuccine in salted boiling water until al dente. Reserve 1 cup pasta water, then drain.
Heat olive oil in a skillet over medium heat. Add onion and cook 5–6 minutes until softened.
Stir in garlic and cook for 1 minute until fragrant.
Add pumpkin puree and heavy cream. Stir until smooth.
Mix in Parmesan and a pinch of nutmeg. Simmer until sauce thickens.
Season with salt and pepper. Thin with reserved pasta water if needed.
Toss pasta with sauce until coated. Garnish with fresh sage. Serve warm.
Notes
Use freshly grated Parmesan for the smoothest, creamiest sauce.
Deglaze onions with a splash of white wine for extra depth.
Crisp whole sage leaves in the pan for a nutty garnish.
Add roasted veggies (Brussels sprouts, butternut squash) for heartiness.
For a lighter version, swap heavy cream with half-and-half.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish / Pasta
- Method: Stovetop
- Cuisine: Italian-Inspired / American