Pumpkin Alfredo Pasta Recipe
Introduction
Autumnal pumpkin and creamy Alfredo come together in a comforting pasta that’s easy enough for weeknights yet special enough for guests. A silky sauce, garlicky finish, and a shower of Parmesan make every bite feel cozy and indulgent. This recipe yields a generous batch that’s perfect for 8 servings.
Ingredients
- 1 cup pumpkin puree
- 12 oz DeLallo fettuccine egg pasta
- 5 garlic cloves, minced
- ½ cup grated Parmesan cheese
- 2 tbsp butter
- 2½ cups heavy whipping cream
Instructions
- Step 1: Cook the fettuccine according to the package instructions, reserving 1 cup of the cooking water for later use.
- Step 2: In a skillet over medium heat, melt the butter. Add the garlic and sauté until soft and aromatic.
- Step 3: Stir in the pumpkin and heavy cream, allowing it to simmer until it slightly thickens.
- Step 4: Incorporate the cheese into the mixture, stirring until well combined.
- Step 5: Toss the cooked pasta in the sauce, adding reserved cooking water as needed to achieve the desired consistency.
- Step 6: Finish with extra Parmesan on top and season to taste.
Tips & Variations
- If the sauce thickens too quickly, loosen it with a splash of the reserved pasta water.
- For a lighter version, substitute half and half for half of the heavy cream.
- Sprinkle with chopped parsley or toasted nuts for a contrasting texture.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of cream or water to loosen if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dry pasta instead of egg pasta?
Yes, you can, but cooking times will differ. Follow the package directions for al dente, then proceed with the sauce as written.
Can I freeze this dish?
Although creamy sauces can separate after freezing, you can freeze the sauce (without the pasta) and cook fresh pasta to combine later. Reheat slowly and stir until smooth.
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Pumpkin Alfredo Pasta Recipe
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Creamy pumpkin Alfredo pasta that swirls fettuccine in a velvety sauce made with pumpkin puree, heavy cream, garlic, and Parmesan for a comforting, autumn-inspired main dish.
Ingredients
Pasta
- 12 oz DeLallo fettuccine egg pasta
Sauce
- 1 cup pumpkin puree
- 2½ cups heavy whipping cream
- 2 tablespoons butter
- 5 garlic cloves, minced
- ½ cup grated Parmesan cheese, plus extra for topping
Instructions
- Cook the pasta: Cook the fettuccine according to package instructions in salted water, reserving 1 cup of the cooking liquid before draining.
- Sauté the aromatics: In a skillet over medium heat, melt the butter and add minced garlic; sauté until soft and aromatic, about 1–2 minutes.
- Make the pumpkin sauce: Stir in the pumpkin puree and heavy cream; simmer gently until the mixture thickens slightly and becomes creamy, about 5–7 minutes.
- Incorporate cheese: Add the grated Parmesan to the sauce and stir until fully melted and combined into a smooth sauce.
- Combine pasta and sauce: Toss the cooked pasta in the sauce, gradually adding the reserved pasta water to reach desired consistency.
- Finish and serve: Season to taste, finish with extra Parmesan on top, and serve hot.
Notes
- For a lighter version, substitute half-and-half for part of the cream and use reduced-fat Parmesan.
- Stir in a pinch of nutmeg or black pepper for added depth.
- Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: American
Keywords: pumpkin pasta, alfredo, creamy pasta, autumn recipe, garlic Parmesan
