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
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12 oz (340 g) fettuccine
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2 tbsp olive oil
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1 medium onion, chopped
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3 cloves garlic, minced
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1 cup pumpkin puree (plain, not pie mix)
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1 cup heavy cream
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½ cup grated Parmesan cheese
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Pinch of nutmeg
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Salt and black pepper, to taste
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Fresh sage leaves, for garnish
Instructions
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Cook fettuccine in salted boiling water until al dente. Reserve 1 cup pasta water, then drain.
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Heat olive oil in a skillet over medium heat. Add onion and cook 5–6 minutes until softened.
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Stir in garlic and cook for 1 minute until fragrant.
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Add pumpkin puree and heavy cream. Stir until smooth.
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Mix in Parmesan and a pinch of nutmeg. Simmer until sauce thickens.
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Season with salt and pepper. Thin with reserved pasta water if needed.
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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