Description
Creamy, cozy, and full of fall flavors, this Pumpkin Alfredo Pasta with Sage is comfort food with a seasonal twist. The pumpkin purée blends into a velvety sauce, enriched with Parmesan and cream, while fresh sage adds an earthy touch that pairs beautifully with the sweetness of pumpkin. It’s a dish that feels fancy yet comes together quickly—perfect for weeknight dinners or autumn gatherings.
Ingredients
12 oz fettuccine or pasta of choice
2 tbsp unsalted butter
2 cloves garlic, minced
1 cup pumpkin purée (not pumpkin pie filling)
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp nutmeg (optional)
6–8 fresh sage leaves
Extra Parmesan for garnish
Instructions
Cook pasta in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
In a large skillet, melt butter and sauté sage leaves until crisp. Remove leaves and set aside for garnish.
Add garlic to the pan and cook 1 minute until fragrant.
Stir in pumpkin purée, cream, salt, pepper, and nutmeg. Simmer 5 minutes, stirring until thickened.
Add Parmesan and stir until smooth. If sauce is too thick, thin with reserved pasta water.
Toss in pasta until coated in sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 480 / Serving
- Fat: 23g/ serving
- Carbohydrates: 54g / Serving
- Fiber: 4g / Serving
- Protein: 15g / Serving