Description
This Pumpkin Alfredo Pasta is a creamy, comforting fall dish combining rich pumpkin purée with classic alfredo flavors. It features fettuccine pasta smothered in a luscious sauce made with butter, garlic, heavy cream, parmesan, and warming spices like nutmeg and sage. Crispy pancetta or bacon bits and toasted walnuts add savory crunch and nutty depth, complemented by a hint of crushed red pepper for subtle heat. Perfect for cozy autumn dinners, this recipe yields 10 servings and is easy to prepare in about 30 minutes.
Ingredients
Scale
Pasta
- 2 lbs fettuccine (or pasta of choice)
Sauce
- 8 tbsp unsalted butter
- 6 cloves garlic, minced
- 4 cups heavy cream
- 2 cups pumpkin purée (not pie filling)
- 1 tsp ground nutmeg
- 1 tsp dried sage (or 2 tsp fresh, finely chopped)
- 2 tsp salt (adjust to taste)
- 1 tsp black pepper
- 2 cups freshly grated parmesan cheese
Additional
- 1 cup pasta water (reserved)
- 4 tbsp chopped fresh parsley (for garnish)
- 1 cup crispy pancetta or bacon bits (optional for a savory crunch)
- ½ cup toasted walnuts or pecans (optional for nutty depth)
- ½ tsp crushed red pepper (optional for subtle heat)
Instructions
- Cook the pasta: Boil salted water in a large pot and cook the fettuccine until al dente, about 8-10 minutes. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
- Sauté the garlic: In a large skillet over medium heat, melt the unsalted butter. Add the minced garlic and sauté for 1 to 2 minutes until fragrant but not browned.
- Prepare the sauce: Stir in the heavy cream, pumpkin purée, ground nutmeg, dried or fresh sage, salt, and black pepper. Let the mixture simmer gently for 5 to 7 minutes, stirring occasionally to meld the flavors and slightly thicken the sauce.
- Add the parmesan cheese: Gradually mix in the freshly grated parmesan cheese, stirring until fully melted and the sauce becomes creamy. If the sauce is too thick, loosen it by stirring in reserved pasta water a little at a time until desired consistency is reached.
- Toss pasta in sauce: Add the cooked fettuccine to the skillet, tossing gently to coat the pasta thoroughly with the pumpkin alfredo sauce. Mix in optional crispy pancetta or bacon bits, toasted walnuts or pecans, and crushed red pepper if using for added texture and flavor.
- Serve garnished: Plate the pasta and immediately garnish with chopped fresh parsley to add a bright, herbaceous finish. Serve warm and enjoy this creamy fall comfort dish.
Notes
- You can substitute fettuccine with any pasta shape you prefer, such as penne or linguine.
- For a vegetarian option, omit the pancetta or bacon bits and add extra nuts for protein.
- If you don’t have heavy cream, you can use a combination of milk and cream cheese for a lighter sauce.
- Adjust salt and pepper according to taste, especially if adding salty pancetta or bacon.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently on the stovetop adding a splash of milk or pasta water to loosen the sauce.
