Description
This creamy pumpkin Alfredo pasta combines rich pumpkin puree with classic Alfredo ingredients for a comforting, velvety sauce tossed with perfectly cooked fettuccine. Infused with garlic, fresh sage, and a hint of nutmeg, this dish delivers a cozy autumn-inspired twist on traditional Alfredo pasta, perfect for a quick and elegant weeknight dinner.
Ingredients
Scale
Pasta
- 12 oz (340g) fettuccine or pasta of choice
Sauce
- 1 cup (240ml) pumpkin puree
- 1 cup (240ml) heavy cream
- 1/2 cup (50g) grated Parmesan cheese
- 1/4 cup (60g) unsalted butter
- 3 cloves garlic, minced
- 1 tablespoon fresh sage, chopped (plus extra for garnish)
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper to taste
- 1/4 cup (60ml) reserved pasta water (if needed)
- Optional: grated Pecorino Romano for serving
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add your chosen pasta and cook it until al dente, meaning it should still have a slight firmness. Keep in mind the pasta will cook a bit more when mixed with the hot sauce, so avoid overcooking.
- Prepare the Sauce Base: While the pasta cooks, melt the unsalted butter in a large skillet over medium heat. Add the minced garlic and chopped sage, sautéing until fragrant to release their flavors into the butter.
- Add Pumpkin and Cream: Whisk in the pumpkin puree and heavy cream, stirring until the mixture is smooth and the sauce develops a warm, golden hue.
- Incorporate Cheese: Remove the pan from the heat to prevent the cheese from becoming grainy, then gradually stir in the grated Parmesan cheese, making sure it melts evenly without clumping.
- Season the Sauce: Add salt, freshly ground black pepper, and a pinch of ground nutmeg. Taste the sauce and adjust the seasoning until you achieve the desired flavor balance.
- Combine Pasta and Sauce: Drain the pasta, reserving about a cup of the starchy cooking water. Toss the pasta in the sauce, coating it thoroughly. If the sauce seems too thick, loosen it with a splash of the reserved pasta water until it reaches your preferred consistency.
- Serve: Plate the pasta immediately. Garnish with extra grated cheese, a sprinkle of fresh sage, and freshly ground black pepper. Optionally, add grated Pecorino Romano for an extra layer of flavor. Enjoy your creamy pumpkin Alfredo pasta!
Notes
- Use fresh sage for the best flavor; dried sage can be substituted in a pinch but use less.
- Reserve some pasta water to adjust sauce consistency as needed.
- For a lighter version, substitute heavy cream with half-and-half, but sauce may be less rich.
- Choose firm pasta shapes like fettuccine or linguine to hold the creamy sauce well.
- This recipe serves 4 and is best served immediately for optimal texture and flavor.
