If fall had a passport, this dish would be its culinary stamp—creamy, cozy, and kissed with nutmeg. Inspired by the richness of Italian alfredo and the warm depth of North African spices, this pumpkin pasta feels both rooted and worldly.
It’s the kind of recipe that turns pantry staples into a restaurant-style dinner with just one saucepan. The pumpkin purée lends a silky texture, while a splash of cream and a touch of parmesan create that comforting, stick-to-your-ribs goodness.
Pair it with a tangy Brazilian Lemonade and crisp Popeye’s Coleslaw Salad for a vibrant, satisfying spread. Whether you’re cooking for yourself or hosting friends, this dish invites curiosity—and seconds.
Why You’ll Be Hooked
- I first made this while craving fettuccine Alfredo, and something seasonal—pumpkin was the surprise winner. It turned out richer, smoother, and somehow lighter, too.
- The prep is quick, which makes it a weeknight hero. I’ve even whipped it up during Zoom calls (camera off, of course).
- I’ve played around with the sauce, adding a pinch of za’atar once and even using oat milk for a lighter version—both were wins.
- It keeps me full for hours, which was a game-changer during my weight-loss journey. No late-night snacking is needed.
Pumpkin Alfredo Pasta Recipe
Creamy, cozy, and rich with fall flavor, this pumpkin Alfredo pasta combines velvety pumpkin purée, garlic, and Parmesan with silky fettuccine for a comforting twist on a classic. It's a perfect cold-weather dish that feels indulgent yet seasonal, ready in under 30 minutes.
Equipment
- Large pot
- Strainer or colander
- Measuring cups
- Large skillet
- Wooden spoon or spatula
- Garlic press or knife
- Cheese grater
- Tongs or pasta fork
Ingredients
- 8 oz DeLallo fettuccine egg pasta
- ½ cup grated Parmesan cheese
- 5 cups garlic cloves, minced
- 2½ cups heavy whipping cream
- 1 cup pumpkin puree
- 2 tbsp butter
Instructions
- Bring a large pot of salted water to a boil and cook the fettuccine according to package directions.
- Before draining, reserve 1 cup of the starchy pasta water to use later if you need to loosen the sauce.
- In a large skillet, melt the butter over medium heat, then add the garlic and sauté until it's soft and aromatic.
- Stir in the pumpkin purée and heavy cream, allowing the mixture to simmer gently until slightly thickened.
- Add the Parmesan cheese and mix well until the sauce is smooth.
- Toss the cooked pasta into the sauce, using the reserved pasta water a little at a time if needed to achieve your desired consistency.
- Finish by seasoning with sea salt to taste and topping with extra Parmesan.
- Serve right away.
Notes
- Sautéing a few sage leaves or rosemary sprigs with the garlic adds depth—just remember to remove them before adding the pumpkin.
- Don’t be alarmed if the sauce looks like too much at first—the pasta will absorb it and thicken beautifully.
- Prefer less sauce? Scoop some out before tossing the pasta in—you can always add more if needed.
| Nutrition | Value |
| Calories | 471kcal |
| Carbohydrates | 37.2g |
| Fibre | 2.3g |
| Fat | 31.8g |
| Protein | 10.1g |
| Cholesterol | 95.3g |
