If you’re craving a cozy, fall-inspired pasta dish, this Easy creamy pumpkin Alfredo pasta is your answer. This recipe brings together savory Parmesan, rich pumpkin puree, and a touch of warm nutmeg, transforming classic Alfredo into a seasonal delight. Ready in just 25 minutes, it’s perfect for busy weeknights and fall gatherings alike!
Ingredients:
12 ounces fettuccine or pasta of choice
2 tablespoons butter
2 cloves garlic, minced
1 cup pumpkin puree
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 teaspoon ground nutmeg
Salt and pepper to taste
Fresh parsley or sage, chopped (for garnish)
Instructions:
Cook the Pasta:
Bring a large pot of salted water to a boil. Add your pasta of choice and cook according to package instructions until al dente.
Drain and set aside.
Prepare the Pumpkin Alfredo Sauce:
In a large skillet over medium heat, melt the butter. Add minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the pumpkin puree and heavy cream, mixing until smooth and heated through.
Add Seasonings and Parmesan:
Add the grated Parmesan cheese, nutmeg, salt, and pepper to the skillet.
Stir until the cheese melts, creating a creamy, flavorful sauce. Adjust seasoning as desired.
Combine with Pasta:
Add the cooked pasta to the skillet, gently tossing until the noodles are evenly coated with the sauce.
Serve and Garnish:
Garnish with fresh parsley or sage for a vibrant finish.
Serve warm and enjoy your comforting bowl of creamy pumpkin Alfredo!
Serving Tips:
Serve Immediately: Pumpkin Alfredo pasta is best served fresh and warm. The sauce is at its creamiest when it’s hot, so serve right after combining the pasta and sauce.
Garnish for Extra Flavor: Top with a sprinkle of grated Parmesan, fresh herbs like parsley or sage, and a pinch of nutmeg or black pepper. For added crunch, try a handful of toasted pumpkin seeds.
Pairings: This rich dish pairs well with a fresh green salad, crusty garlic bread, or roasted veggies like Brussels sprouts or asparagus to balance the creaminess.
Storage Tips:
Refrigerating: Store leftover pasta in an airtight container in the refrigerator for up to 3 days. To prevent the pasta from drying out, add a small splash of cream or milk before reheating.
Freezing the Sauce: If you’d like to freeze it, consider freezing the pumpkin Alfredo sauce separately from the pasta for best results. Place the sauce in a freezer-safe container, leaving a little room for expansion, and freeze for up to 1 month.
Reheating: To reheat, warm the pasta gently in a skillet over low to medium heat. Stir frequently and add a splash of cream, milk, or broth as needed to restore the sauce’s creamy texture. Avoid high heat, which can cause the sauce to separate.
Related Recipes:
FAQs:
Can I use canned pumpkin puree for this recipe?
Yes, canned pumpkin puree works perfectly for this recipe and saves prep time. Just be sure to use 100% pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
Can I make this pasta dish dairy-free?
Absolutely! Substitute the heavy cream with a dairy-free alternative, like coconut cream or almond milk, for a lighter, dairy-free version. Use a vegan Parmesan substitute to keep the flavor authentic.
How do I prevent the sauce from curdling when reheating?
To keep the sauce smooth when reheating, warm it over low to medium heat and add a splash of milk or broth if needed. Avoid using high heat, as this can cause the sauce to separate.
What other spices can I add to enhance the flavor?
Nutmeg is a classic addition, but you can also try adding a pinch of cinnamon, sage, or smoked paprika for extra warmth. A dash of crushed red pepper flakes can add a gentle heat for a more complex flavor.
Conclusion:
This creamy pumpkin Alfredo pasta is sure to become a favorite fall recipe in your home, providing warmth, flavor, and a beautiful seasonal twist. Enjoy this dish on crisp autumn nights for a delightful, cozy dinner!
📖 Recipe:
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Easy Creamy Pumpkin Alfredo Pasta
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Easy Creamy Pumpkin Alfredo Pasta is the perfect cozy, fall-inspired dish! It blends the earthy sweetness of pumpkin with savory Parmesan and warm spices, creating a unique twist on classic Alfredo. With simple ingredients and ready in just 25 minutes, this pasta is ideal for weeknight dinners or autumn gatherings.
Ingredients
12 ounces fettuccine or pasta of choice
2 tablespoons butter
2 cloves garlic, minced
1 cup pumpkin puree
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 teaspoon ground nutmeg
Salt and pepper to taste
Fresh parsley or sage, chopped (for garnish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
- Prepare the Sauce: In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Add Pumpkin and Cream: Stir in the pumpkin puree and heavy cream, mixing until smooth and heated through.
- Add Seasonings and Cheese: Add grated Parmesan, nutmeg, salt, and pepper. Stir until the cheese melts, creating a creamy sauce. Adjust seasoning if needed.
- Combine with Pasta: Add the cooked pasta to the skillet, tossing to coat the noodles evenly in the sauce.
- Serve: Garnish with fresh parsley or sage and serve warm.
Notes
Pumpkin Substitute: You can use butternut squash puree for a slightly sweeter taste.
Dairy-Free Option: Substitute heavy cream with coconut cream or almond milk, and use vegan Parmesan.
Storage: Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or cream to retain creaminess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 4 servings
- Calories: 420 kcal
Keywords: Easy pumpkin Alfredo pasta, creamy pumpkin pasta, fall pasta recipes, Alfredo with pumpkin, pumpkin sauce pasta, weeknight pasta recipes, vegetarian fall dishes
