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.