Autumn Harvest Creamy Pumpkin Alfredo Pasta Recipe
Autumn Harvest Creamy Pumpkin Alfredo Pasta is a cozy and indulgent dish that combines the rich flavors of creamy Alfredo sauce with the warm spices and natural sweetness of pumpkin puree. Perfect for fall, this pasta recipe features fettuccine tossed in a luscious sauce made with pumpkin, heavy cream, Parmesan cheese, and a hint of nutmeg and cinnamon, garnished with fresh herbs and optional toasted pumpkin seeds for a delightful crunch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Boiling, Sautéing
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Scale
Pasta
- 8 oz fettuccine or your favorite pasta
Sauce
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- Salt and pepper to taste
Garnish
- Fresh parsley or sage, chopped for garnish
- Toasted pumpkin seeds for topping (optional)
Instructions
- Cook the Pasta: Begin by boiling a large pot of salted water. Add your pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- Make the Alfredo Sauce: In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1-2 minutes until fragrant but not browned.
- Add Pumpkin and Cream: Stir in the pumpkin puree, heavy cream, nutmeg, and cinnamon. Mix well until the sauce is smooth and heated through (about 3-5 minutes).
- Incorporate Parmesan Cheese: Gradually whisk in the grated Parmesan cheese until melted and the sauce is creamy. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
- Combine Pasta and Sauce: Add the drained pasta to the skillet, tossing to coat the noodles evenly with the sauce. Season with salt and pepper to taste.
- Serve: Divide the pasta among serving plates. Garnish with chopped parsley or sage, and sprinkle with toasted pumpkin seeds for extra texture if desired.
- Enjoy: Serve immediately while hot and enjoy your creamy, autumn-inspired meal!
Notes
- Reserve some pasta water to adjust sauce consistency as needed.
- Do not use pumpkin pie filling—only pure pumpkin puree to avoid added sugars and spices.
- For a lighter version, substitute half-and-half for heavy cream.
- To make vegan, use plant-based cream, vegan Parmesan, and vegan butter alternatives.
- Toast the pumpkin seeds in a dry skillet for 3-5 minutes until crunchy.
- Fresh sage can be substituted with fresh parsley depending on your preference.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 460 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 85 mg
Keywords: pumpkin pasta recipe, creamy pumpkin alfredo, fall pasta dish, autumn recipes, easy dinner, vegetarian pasta
