Pumpkin Alfredo Pasta Recipe
When autumn arrives, many of us crave dishes that bring warmth and comfort. This Pumpkin Alfredo Pasta Recipe fits the season perfectly.
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Servings: 4 people
Ingredients
- Pasta 250 g / 8.8 oz: Acts as the base; choose fettuccine or linguine for ideal sauce coverage.
- Pumpkin purée 200 g / 7 oz: Adds natural sweetness, color, and creamy texture.
- Butter 50 g / 1.8 oz: Helps form the rich alfredo base and adds flavor depth.
- Heavy cream 240 g / 8.5 oz: Brings luxurious smoothness to the sauce.
- Parmesan cheese freshly grated (80 g / 2.8 oz): Contributes salty nutty complexity.
- Garlic minced (10 g / 0.35 oz): Infuses aromatic warmth.
- Nutmeg ground (1 g / 0.04 oz): Provides subtle spice highlighting pumpkin’s sweetness.
- Salt 5 g / 0.17 oz and black pepper (2 g / 0.07 oz): Balance and enhance flavors.
- Olive oil 10 g / 0.35 oz: Keeps pasta from sticking after cooking.
- Fresh parsley 5 g / 0.17 oz: Adds a touch of herbal brightness for garnish.
- All the fresh ingredients ready to make pumpkin alfredo pasta.
Instructions
- Boil salted water and cook pasta until al dente; drain and toss gently with olive oil.
- Meanwhile, melt butter in a pan over medium heat; sauté minced garlic until fragrant, about one minute.
- Whisk in pumpkin purée and cream; simmer gently, then stir in Parmesan, nutmeg, salt, and pepper until smooth.
- Combine pasta with the sauce over low heat; toss until the noodles are evenly coated and heated through.
- Plate immediately, garnish with parsley, and serve warm.
Notes
Substitute coconut milk for heavy cream if you prefer a lighter or dairy-free version.
Prepare extra sauce ahead; refrigerate for up to three days and reheat gently over low heat.
Store leftovers in an airtight container and reheat with a splash of cream. The pumpkin alfredo pasta stays silky and satisfying the next day.
A comforting bowl of pumpkin alfredo pasta perfect for fall dinners.