This morning I woke up and desperately wanted some pumpkin alfredo. I toyed around with the idea of making a dairy free alfredo but there was something about the day, the weather, my mood that said I needed to make some real deal cheesy alfredo.
So, I hopped into my little car, drove to the store and bought some ingredients. I also bought other things like little Oreo knockoffs with jack-o-lantern faces. And a chocolate almond butter. And a dairy free vanilla chai drink that I took two sips of and then felt like it was too decadent to drink straight so I decided it was best as a coffee creamer.
I’m in a fall mood. I’m in a pumpkiny mood. And, I have to tell you, this pumpkin alfredo does not disappoint. It’s garlicky and creamy and pumpkiny but not toooo pumpkiny. It’s everything you want it to be but even better.
Ingredients you’ll need for this pumpkin pasta
- pasta
- butter
- garlic
- fresh sage leaves
- heavy cream
- pumpkin puree
- grated parmesan cheese
- cracked black pepper
How to make pumpkin alfredo:
First, cook your pasta according to package instructions.
Melt your butter over medium-high heat. Add the garlic and chopped sage to the pan and sauté for 3 – 5 minutes until fragrant and the garlic is golden brown.
I put a few full sage leaves into the pan to fry them up for garnish. After a few minutes, use tongs to remove the fried sage from the pan and set aside.
Add the heavy cream, pumpkin puree, and parmesan cheese. Stir and bring the sauce to a simmer. Allow to simmer for 7 – 10 minutes until the sauce thickens. Then, remove from heat.
Pour the pasta into the pan and fold everything together to coat the pasta with the sauce. Plate the pasta and top with additional grated parmesan, cracked black pepper and the fried sage.
Easy Pumpkin Alfredo
Get into the fall spirit with this Easy Pumpkin Alfredo! It’s only seven ingredients, so easy to whip together, and will be a such a crowd pleaser!
Ingredients
- 16 oz. pasta
- 2 tablespoons butter
- 6 cloves garlic, minced
- 5 fresh sage leaves, chopped (plus a few extra for garnish)
- 1 1/2 cup heavy cream
- 1 cup pumpkin puree
- 1/2 cup grated parmesan cheese + more for topping
- cracked black pepper
Instructions
- Cook your pasta according to package instructions.
- Melt your butter over medium-high heat.
- Add the garlic and chopped sage to the pan and sauté for 3 – 5 minutes until fragrant and the garlic is golden brown. I put a few full sage leaves into the pan to fry them up for garnish. After a few minutes, use tongs to remove the fried sage leaves from the pan and set aside.
- Add the heavy cream, pumpkin puree, and parmesan cheese.
- Stir and bring the sauce to a simmer.
- Allow to simmer for 7 – 10 minutes until the sauce thickens.
- Remove the sauce from heat.
- Pour the pasta into the pan and fold everything together to coat the pasta with the sauce.
- Plate the pasta and top with additional grated parmesan, cracked black pepper and the fried sage.
Nutrition Info:
- Serving Size: 1/4 batch
- Calories: 702
- Sugar: 0.1g
- Sodium: 520mg
- Fat: 35.8g
- Saturated Fat: 20.8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 65.8g
- Fiber: 0.1g
- Protein: 31.1g
- Cholesterol: 196mg
Enjoy!! xo
Emily says
Is there anything I can sub for the heavy cream to make it a bit healthier and easier on the stomach?
Lindsay Grimes Freedman says
Coconut cream may be a good sub!!
Karin says
Really tasty, thank you!
Lindsay Grimes Freedman says
Yay! I’m so happy you enjoyed!! xo
Emily says
So good! I used a white pumpkin I roasted so the sauce was the same color as regular alfredo which was fun 🙂 I also used coconut milk instead of heavy cream bc it’s what I had and it was still delicious!
Mackenzie says
I am OBSESSED with this pumpkin Alfredo. I’ve made it nearly once a week since I discovered it. It so easy with minimal ingredients and comes together quickly. I usually add some shredded chicken and broccoli to make it more complete meal.
Lindsay Grimes Freedman says
Yay! I love that!! It’s so creamy and delish, I love it too!! xo
gbschneider1 says
is there a way to make this without heavy cream? It sounds SO amazing but I’m dairy free.
Lindsay Grimes Freedman says
Coconut cream would be an option for you! Let me know how you make out! xo