If you’re looking for a cozy, creamy dinner that’s a little bit different, this Pumpkin Alfredo is just what you need! It’s rich, comforting, and full of that perfect fall flavor. Your family will love the creamy pumpkin sauce over pasta—it's the ultimate fall twist on a classic favorite!
Why You’ll Love This Recipe
- Rich and Creamy: The velvety pumpkin sauce adds a luxurious texture to every bite.
- Perfect Fall Twist: A creative way to enjoy seasonal pumpkin flavors in a savory dish.
- Family-Friendly Favorite: Comforting and delicious, it’s a pasta dinner everyone will rave about!
ingredients
- Fettuccine Pasta: The perfect base for soaking up all the creamy, flavorful sauce.
- Butter: Adds richness and helps create a velvety texture in the sauce.
- Garlic: Gives the sauce a warm, savory kick that balances the pumpkin’s sweetness.
- Pumpkin Puree: The star of the dish, adding natural sweetness, creaminess, and a cozy fall vibe.
- Nutmeg: Brings a warm, nutty flavor that pairs beautifully with the pumpkin.
- Half and Half: Makes the sauce creamy without being too heavy, keeping it light and luscious.
- Parmesan Cheese: Adds a salty, nutty depth that ties all the flavors together.
- Parsley: A fresh, herby garnish that brightens up the dish.
Substitutions
- Half and Half: Replace with heavy cream for a richer dish or coconut milk for a vegan option.
- Fettuccine Pasta: Substitute with spaghetti, linguine, or even zucchini noodles for a lighter option.
- Pumpkin Puree: Swap with butternut squash or sweet potato puree for a similar creamy texture and sweetness.
How To Make Creamy Pumpkin Alfredo
Step One: Cook the fettuccine in boiling water for 10 minutes. Drain, saving 2 cups of pasta water. In a skillet, melt butter and sauté garlic over medium-low heat for 1-2 minutes.
Step Two: Stir in pumpkin puree, nutmeg, and half and half until well combined.
Step Three: Gradually add pasta water, ½ cup at a time, to the sauce. Stir and cook on medium-high for 2-3 minutes until creamy.
Step Four: Add the cooked pasta into the skillet, in the sauce.
Step Five: Mix the pasta and sauce thoroughly, coating every strand.
Step Six: Plate the pasta, garnish with parsley and extra Parmesan cheese. Serve warm and enjoy!
Tips For Making The best Pumpkin Alfredo
- Toast the Nutmeg: Toast the nutmeg for a few seconds in the pan to enhance its warm, earthy flavor.
- Use Fresh Parmesan: Freshly grated Parmesan melts better and gives a richer taste than pre-shredded.
- Add a Pinch of Chili Flakes: A tiny sprinkle of chili flakes adds a subtle kick that balances the sweetness of the pumpkin.
- Finish with Olive Oil: Drizzle a touch of olive oil on the plated pasta for extra richness and shine.
Storage And Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze the sauce separately for up to 2 months. Thaw in the refrigerator overnight and mix with freshly cooked pasta before serving.
- Reheating:
- Stovetop: Warm the pasta on low heat in a skillet, adding a splash of water or milk to maintain the creamy texture.
- Microwave: Heat in 30-second intervals, stirring in between to prevent drying out.
What To Serve With Pumpkin Alfredo
- Seared Scallops: For a touch of luxury, serve your pumpkin Alfredo with perfectly caramelized scallops.
- Almond Crusted Chicken: Adds protein and complements the flavors.
- Roasted Beet and Goat Cheese Salad: The earthy sweetness of roasted beets pairs beautifully with the creamy Alfredo, while goat cheese adds tanginess.
- Roasted Brussels Sprouts: Crispy roasted Brussels sprouts provide a slightly bitter contrast to the creamy pumpkin Alfredo.
- Grilled Asparagus: Lightly charred asparagus spears are simple, elegant, and balance the richness of the dish.
FAQ'S
Absolutely! Roast and blend fresh pumpkin until smooth before using.
Simmer longer to reduce liquid or add a teaspoon of cornstarch mixed with water.
Yes, make the sauce and refrigerate it in an airtight container for up to 3 days. Reheat and toss with freshly cooked pasta.
Avoid adding too much pasta water, and let the sauce simmer to thicken.
Yes, grilled chicken or shrimp make excellent additions.
Creamy Pumpkin Alfredo
Ingredients
- 1 lb. Fettuccine Pasta Save 2 Cups Of Pasta Water
- 6 tbsp. Butter
- 2 tsp. Garlic Minced
- 1 Cup Pumpkin Puree
- ⅛ Nutmeg
- ⅔ Half and Half
- ½ Cup Grated Parmesan Cheese
- Parsley
Instructions
- Cook the fettuccine in boiling water for 10 minutes. Drain, saving 2 cups of pasta water. In a skillet, melt butter and sauté garlic over medium-low heat for 1-2 minutes.
- Stir in pumpkin puree, nutmeg, and half and half until well combined.
- Gradually add pasta water, ½ cup at a time, to the sauce. Stir and cook on medium-high for 2-3 minutes until creamy.
- Add the cooked pasta into the skillet, in the sauce.
- Mix the pasta and sauce thoroughly, coating every strand.
- Plate the pasta, garnish with parsley and extra Parmesan cheese. Serve warm and enjoy!
We love this creamy pumpkin alfredo. It's super creamy and adds extra flavor to your regular alfredo dish. I sometimes add shrimp or chicken pieces to bulk out this dish.