Description
This creamy pumpkin Alfredo pasta combines the comforting richness of traditional Alfredo sauce with the warm, earthy flavors of pumpkin and sage. Perfect for a cozy fall dinner, this dish is easy to prepare, featuring a smooth, golden sauce that beautifully coats tender fettuccine or your pasta of choice.
Ingredients
Scale
Pasta
- 12 oz (340g) fettuccine or pasta of choice
Sauce
- 1 cup (240ml) pumpkin puree
- 1 cup (240ml) heavy cream
- 1/2 cup (50g) grated Parmesan cheese
- 1/4 cup (60g) unsalted butter
- 3 cloves garlic, minced
- 1 tablespoon fresh sage, chopped (plus extra for garnish)
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper to taste
- 1/4 cup (60ml) reserved pasta water (if needed)
Optional
- Grated Pecorino Romano for serving
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add your chosen pasta and cook until al dente, keeping in mind the pasta will continue cooking slightly when mixed with the sauce.
- Prepare the sauce base: While the pasta cooks, melt the unsalted butter in a large skillet over medium heat. Add minced garlic and chopped sage, sautéing until fragrant and aromatic.
- Add pumpkin and cream: Whisk in the pumpkin puree and heavy cream until the mixture is smooth, developing a beautiful golden sauce.
- Incorporate the cheese: Gradually add the grated Parmesan cheese, stirring constantly off the heat to ensure even melting and to prevent the cheese from becoming grainy.
- Season the sauce: Stir in salt, freshly ground black pepper, and a pinch of ground nutmeg. Taste the sauce and adjust seasoning as needed.
- Toss pasta with sauce: Drain the cooked pasta, reserving a cup of the starchy cooking water. Add the pasta directly into the sauce and toss to coat evenly. If the sauce appears too thick, add some reserved pasta water to reach your desired consistency.
- Serve: Plate the pasta immediately, garnishing with extra grated cheese, a sprinkle of fresh sage, and freshly cracked black pepper. Optionally, add grated Pecorino Romano for an extra cheesy touch.
Notes
- For best results, cook pasta al dente as it will continue to soften when mixed with the sauce.
- Adding pasta water helps to loosen the sauce and allows it to coat the noodles more evenly.
- Use fresh sage for the brightest flavor, but dried sage can be substituted in a pinch (reduce quantity).
- Grated Pecorino Romano cheese is optional but adds a sharper flavor profile.
- To make the dish lighter, consider using half-and-half instead of heavy cream, though the sauce will be less rich.
