Go Back
- 12 oz fettuccine pasta - 1 cup pumpkin puree (canned or homemade) - 1 cup heavy cream - 1/2 cup grated Parmesan cheese - 2 tablespoons butter - 1 tablespoon olive oil - 2 cloves garlic, minced - 1 teaspoon ground nutmeg - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh parsley and pumpkin seeds for garnish You can enhance your dish with fresh parsley and pumpkin seeds. These add color and crunch. They make your creamy pumpkin Alfredo pasta look fancy. You can also try a sprinkle of chili flakes for some heat. Using high-quality ingredients makes a difference. Fresh fettuccine can elevate your dish. If you use homemade pumpkin puree, it will taste richer. Always pick full-fat heavy cream for a creamy sauce. Freshly grated Parmesan melts better than pre-shredded cheese. Look for good olive oil; it adds flavor. Quality garlic gives a brighter taste. Each ingredient plays a role, so choose wisely for the best creamy pumpkin Alfredo pasta! First, fill a large pot with water and add salt. Bring it to a boil. Once it bubbles, add 12 oz of fettuccine. Cook it according to the package directions until it feels firm yet tender. This usually takes about 8 to 10 minutes. Drain the pasta in a colander. Make sure to save 1/2 cup of that starchy pasta water for later. This water helps the sauce stick to the pasta. Now, grab a large skillet and place it over medium heat. Add 2 tablespoons of butter and 1 tablespoon of olive oil. Let them melt together. Then add 2 cloves of minced garlic. Cook the garlic for about 1 minute. You want it to smell sweet, not burnt. Next, stir in 1 cup of pumpkin puree. Cook this for 2 to 3 minutes until it heats up. Now, pour in 1 cup of heavy cream. Whisk it all together until it blends well. Bring the mixture to a gentle simmer and then lower the heat. Add 1/2 cup of grated Parmesan cheese, 1 teaspoon of ground nutmeg, and 1 teaspoon of Italian seasoning. Season with salt and pepper to taste. Keep stirring until the cheese melts into the sauce. If it feels too thick, mix in some of the reserved pasta water until it feels just right. Take your cooked fettuccine and add it to the skillet with the sauce. Toss the pasta gently to coat it evenly. You want every noodle to have that creamy pumpkin sauce on it. Once coated, serve the pasta on plates. For a nice touch, sprinkle fresh parsley and pumpkin seeds on top. This adds both color and crunch. Enjoy your creamy pumpkin Alfredo pasta! To get that dreamy, creamy texture, use heavy cream. This will make your sauce rich. Make sure you heat it gently. If the sauce gets too thick, add reserved pasta water. This helps to loosen it up. Stir as you mix in the water. You want a smooth, velvety sauce that hugs the pasta well. You can change the spice level to fit your taste. If you want more warmth, add extra nutmeg. A pinch of cayenne pepper works well too. Start small; you can always add more. If you prefer less spice, skip the nutmeg altogether. Taste the sauce as you go. Adjust until it feels just right for you. This dish is easy to make vegetarian. The main ingredients are already meat-free. Use vegetable broth instead of chicken broth if you need to thin the sauce. You can also add more veggies. Spinach, mushrooms, or roasted squash would be tasty. Just sauté them alongside the garlic for added flavor. Enjoy your creamy pumpkin Alfredo knowing it fits various diets! {{image_2}} You can switch up the pasta in this dish. Fettuccine works great, but you can use other types too. Try penne, rigatoni, or even gluten-free options. Each type brings a unique texture and shape. Just make sure to cook them according to their package directions. The sauce will cling well to any pasta shape you choose. Want to make your meal heartier? Add protein! Grilled chicken works well in this creamy dish. You could also try shrimp or even cooked sausage. For a vegetarian option, consider chickpeas or lentils. These proteins will boost flavor and nutrition. Just cook them separately and stir them into the sauce before tossing with pasta. Seasonal veggies can brighten your dish. Think about adding spinach, kale, or roasted butternut squash. You could even add sautéed mushrooms or zucchini. These veggies add color and nutrients. Simply cook them before adding to the sauce, then mix them in with your pasta. Feel free to get creative with what you have on hand! Store your creamy pumpkin Alfredo pasta in an airtight container. This keeps it fresh. Let it cool down before sealing it. You can keep it in the fridge for up to three days. If you have a lot, it's best to divide it into smaller portions. This way, you can grab just what you need. When it’s time to enjoy your leftovers, reheat gently. You can use the stove or microwave. If using the stove, add a splash of water or cream to keep it creamy. Heat on low, stirring often. If using a microwave, cover the bowl to prevent drying out. Heat in short bursts, stirring in between. If you want to save some for later, freezing is a great option. Make sure to let the pasta cool completely. Then, place it in a freezer-safe container. Seal it tightly and label it with the date. You can freeze it for up to two months. To enjoy, thaw it in the fridge overnight. Reheat as mentioned above for best results. Yes, you can use fresh pumpkin. First, you need to prepare it. Cut the pumpkin into cubes and steam or roast until soft. Once it's cool, blend it until smooth. Use this fresh puree in place of the canned pumpkin. This option gives a fresher taste and richer flavor. To make this recipe dairy-free, swap the heavy cream for coconut cream or a nut milk like almond milk. For cheese, use a dairy-free Parmesan or nutritional yeast for a cheesy taste. The pumpkin will still shine through, and you won’t miss the dairy. Creamy Pumpkin Alfredo Pasta pairs well with a simple side salad. A green salad with a light vinaigrette adds a nice crunch. You can also serve garlic bread or roasted vegetables on the side. These options balance the creamy pasta and make your meal complete. This article covered how to make a great Creamy Pumpkin Alfredo Pasta. We talked about the right ingredients, step-by-step cooking methods, and tips for the best results. Remember, using high-quality items makes a big difference. Customize the flavors to fit your taste and know how to store leftovers properly. With these tips and ideas, you can create a dish that pleases everyone. Explore different variations to keep it exciting. Enjoy making this creamy pasta dish your own!

Creamy Pumpkin Alfredo Pasta

Indulge in the flavors of fall with this creamy pumpkin Alfredo pasta recipe! Perfectly cooked fettuccine is enveloped in a luxurious pumpkin cream sauce, featuring garlic, Parmesan, and a hint of nutmeg. It's quick to make and ideal for cozy dinners. Impress your family and friends with this delightful dish that’s both comforting and festive. Click to explore the full recipe and bring warmth to your table!
Print Recipe Pin Recipe

Ingredients
  

12 oz fettuccine pasta

1 cup pumpkin puree (canned or homemade)

1 cup heavy cream

1/2 cup grated Parmesan cheese

2 tablespoons butter

1 tablespoon olive oil

2 cloves garlic, minced

1 teaspoon ground nutmeg

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh parsley and pumpkin seeds for garnish

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Add fettuccine and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

    Make the Sauce: In a large skillet over medium heat, melt the butter and olive oil together. Add the minced garlic, stirring for about 1 minute until fragrant.

      Add Pumpkin: Stir in the pumpkin puree and cook for another 2-3 minutes, allowing it to warm through.

        Incorporate Cream: Pour in the heavy cream, and whisk until combined. Bring the mixture to a gentle simmer, then reduce heat to low.

          Season the Sauce: Add the grated Parmesan cheese, nutmeg, Italian seasoning, and season with salt and pepper. Stir until the cheese has melted into the sauce. If the sauce is too thick, gradually mix in reserved pasta water until you reach the desired consistency.

            Combine Pasta and Sauce: Add the cooked fettuccine to the skillet, tossing to coat the pasta evenly with the creamy pumpkin sauce.

              Serve: Divide the pasta among serving plates and garnish with fresh parsley and a sprinkle of pumpkin seeds for added texture.

                - Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4