Pumpkin Alfredo

Pumpkin alfredo is the perfect cozy recipe to make for dinner as we enter the season of fall. This recipe features a luscious, pumpkin infused alfredo sauce that’s comforting, warming, and perfect for chilly fall nights.

Info and tips for pumpkin alfredo

This recipe uses pumpkin puree. Make sure you’re using plain canned pumpkin and not something that says “pumpkin pie filling” which is much sweeter.

I like to add some fresh sage leaves and a little pinch of nutmeg for an extra warming flavour. I highly recommend adding them, but if you’re not a fan they can be skipped! Make sure to remove the sage leaves from the sauce once they have released their flavour, similar to how you would use bay leaves.

Save your pasta water!! Adding a splash of pasta water is going to help the sauce get silky and coat the noodles. If will also help thin out your sauce if it’s too thick.

Equipment

As an Amazon Associate I make commissions through my links at no extra cost to you.

This is the Our Place Pan I use. I’ve had it for a couple years and it is holding up super well for all the cooking I do.

Ingredients for pumpkin alfredo

• 400g fettuccine 
• 2 tbsp butter
• 3 garlic cloves, minced
• 3-4 sage leaves 
• ½ cup pumpkin puree
• 2 cups heavy cream
• ½ cup parmesan
• salt & pepper to taste
• pinch of nutmeg
• splash of pasta water

Instructions

1. Begin by boiling a large pot of salted water and adding the fettuccini. Cook until al dente according to package instructions.
2. Meanwhile melt the butter on medium low heat in a saucepan. Once melted add the minced garlic and sage leaves and saute for 1-2 minutes until fragrant.
3. Next add the pumpkin puree. Mix well and cook for another couple minutes. Then pour in the heavy cream and bring back up to a gentle simmer, stirring until smooth.
4. Remove the sage leaves from the sauce. Add in the parmesan, nutmeg, and salt & pepper to taste.
5. Add the cooked noodles to the sauce along with a splash of pasta water. Stir until the noodles are coated and the sauce is silky. Serve with extra parmesan and minced sage on top if desired and enjoy!

See below for a video tutorial!

If you liked this one be sure to check out these:

• Creamy Garlic Pesto Gnocchi
• Cheesy Ricotta Stuffed Shells
• One Pot French Onion Pasta

Print Recipe

Pumpkin Alfredo

(No Ratings Yet)

Loading...

Pastas

By Kenna's Cooks – Serves: 4

Prep Time: 10 minutes – Cooking Time: 20 minutes – Total Time: 30 minutes

Pumpkin alfredo features a luscious, pumpkin infused alfredo sauce that’s comforting, warming, and perfect for chilly fall nights.

Ingredients

• 400g fettuccine 
• 2 tbsp butter
• 3 garlic cloves, minced
• 3-4 sage leaves 
• ½ cup pumpkin puree
• 2 cups heavy cream
• ½ cup parmesan
• salt & pepper to taste
• pinch of nutmeg
• splash of pasta water

Instructions

1

Begin by boiling a large pot of salted water and adding the fettuccini. Cook until al dente according to package instructions.

2

Meanwhile melt the butter on medium low heat in a saucepan. Once melted add the minced garlic and sage leaves and saute for 1-2 minutes until fragrant.

3

Next add the pumpkin puree. Mix well and cook for another couple minutes. Then pour in the heavy cream and bring back up to a gentle simmer, stirring until smooth.

4

Remove the sage leaves from the sauce. Add in the parmesan, nutmeg, and salt & pepper to taste.

5

Add the cooked noodles to the sauce along with a splash of pasta water. Stir until the noodles are coated and the sauce is silky. Serve with extra parmesan and minced sage on top if desired and enjoy!