This Pumpkin Alfredo Sauce is creamy and full of flavor, making it a perfect addition to pasta or roasted vegetables. It’s a fun twist on the classic Alfredo, and oh-so-easy to whip up!
When I make this sauce, I love how the pumpkin adds a rich taste and lovely color. It’s like a cozy hug in a bowl! Plus, who doesn’t love a little fall magic in their dinner? 🍂
Key Ingredients & Substitutions
Fettuccine Pasta: Traditional choice for Alfredo, but you can easily swap it for spaghetti, penne, or gluten-free pasta if needed.
Pumpkin Puree: Canned pumpkin is super convenient, but you can use homemade puree too. Just bake or steam fresh pumpkin until soft, then blend until smooth.
Heavy Cream: For a lighter option, try half-and-half or a plant-based milk like almond or coconut cream. Just be aware that it can alter the creaminess a bit.
Parmesan Cheese: Freshly grated cheese gives the best flavor. If you need a dairy-free version, nutritional yeast can add a cheesy flavor, though the texture will differ.
Sage: Dried sage is great, but fresh sage brings a bright flavor. If you don’t have sage, thyme or rosemary can work in a pinch.
How Do I Make the Sauce Smooth and Creamy?
A common challenge is getting that perfect creamy texture. Here are a few tips to master this step:
- Make sure to sauté the garlic gently so it doesn’t brown, which keeps the flavor mild.
- Gradually add the heavy cream to the pumpkin mixture while stirring to ensure everything blends smoothly.
- Mix in the cheese a little at a time – it melts more evenly this way.
- If your sauce seems too thick after mixing in the fettuccine, just add a splash of reserved pasta cooking water to loosen it up.
Using these tips, you’ll have a deliciously creamy sauce in no time!
How to Make Pumpkin Alfredo Sauce
Ingredients You’ll Need:
Main Ingredients:
- 12 oz fettuccine pasta
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup pumpkin puree (canned or fresh)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 tsp ground nutmeg
- 1/2 tsp dried sage (or 1 tsp fresh sage, finely chopped)
- Salt and freshly ground black pepper, to taste
- Fresh sage leaves, for garnish
How Much Time Will You Need?
This Pumpkin Alfredo Sauce takes about 30 minutes total! You’ll need around 10 minutes for preparation, and about 20 minutes for cooking. Perfect for a quick and delicious meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by boiling a large pot of salted water. Once it’s boiling, add your fettuccine pasta and cook according to the package instructions until al dente. Make sure to stir occasionally. After cooking, drain the pasta, but don’t forget to save about 1/2 cup of the cooking water for later!
2. Sauté the Garlic:
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, just until it’s fragrant—but be careful not to let it brown, as this will change the flavor.
3. Combine Pumpkin and Cream:
Next, stir in the pumpkin puree, mixing it well with the garlic butter. Then, slowly pour in the heavy cream while stirring continuously. This helps combine the flavors and gives a nice, creamy texture.
4. Add Cheese and Spices:
Now it’s time to add the grated Parmesan cheese, grounded nutmeg, and dried sage to the skillet. Keep stirring until the cheese melts and the sauce is smooth and creamy. If it seems too thick, you can add a little of that reserved pasta water we set aside earlier.
5. Mix in the Pasta:
Toss the cooked fettuccine in the sauce, making sure it’s fully coated. Taste and season with salt and freshly ground black pepper as needed. If the sauce is still too thick, feel free to add more of the reserved pasta water to reach the desired consistency.
6. Serve and Enjoy:
Transfer the Pumpkin Alfredo pasta to your serving dish! Garnish with fresh sage leaves and a sprinkle of additional Parmesan cheese on top. Dig in and enjoy this delightful and cozy meal!
Bon Appétit! This warm and creamy pumpkin Alfredo pasta will surely warm your heart and satisfy your taste buds.
Can I Use a Different Type of Pasta?
Absolutely! While fettuccine is a classic choice, you can use any pasta you like, such as penne, spaghetti, or even gluten-free options. Just adjust the cooking time according to the pasta type you choose!
Is There a Substitute for Heavy Cream?
Yes, you can substitute heavy cream with half-and-half or a non-dairy alternative like coconut cream or almond milk. Just keep in mind that this may result in a slightly different texture and flavor.
How Should I Store Leftover Pumpkin Alfredo Sauce?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stove over low heat, adding a splash of water or cream if it’s too thick.
Can I Make This Recipe Vegan?
Definitely! To make this recipe vegan, use a plant-based pasta, swap the heavy cream for coconut cream or a cashew cream, and replace the Parmesan with a vegan cheese or nutritional yeast for added flavor.
