Description
When sweater weather hits, this Pumpkin Alfredo Pasta is your go-to comfort. It’s rich, creamy, and spiced just right with nutmeg and black pepper—all hugged around silky fettuccine. Ready in under 30 minutes, it’s cozy enough for a solo night in or chic enough for your next fall dinner party. Bonus? Crispy sage and pine nuts add that restaurant-style flair.
Ingredients
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12 oz fettuccine (or pasta of choice)
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¼ cup unsalted butter
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1 cup heavy cream
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¾ cup pumpkin puree (NOT pumpkin pie mix)
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½ cup grated Parmesan cheese (plus extra for serving)
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1 tsp salt
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½ tsp black pepper
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¼ tsp ground nutmeg
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¼ cup pine nuts (optional)
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1 tbsp butter + ¼ cup fresh sage leaves (for crispy topping)
Instructions
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Cook Pasta: Boil in salted water until al dente. Reserve 1 cup pasta water. Drain (don’t rinse).
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Make Sauce: Melt ¼ cup butter in skillet over medium heat. Whisk in cream and pumpkin puree until smooth.
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Add Flavor: Lower heat. Stir in Parmesan, salt, pepper, and nutmeg. Whisk 3–4 mins until thick. Use pasta water as needed to loosen.
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Combine: Toss pasta in sauce until coated. Rest off heat for 1 minute.
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Crispy Topping (Optional): In small pan, melt 1 tbsp butter. Fry sage 30 secs. Add pine nuts, toast until golden.
Notes
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Add Protein: Chicken or pancetta
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Go Vegan: Use coconut cream, vegan cheese, olive oil
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Add Greens: Stir in spinach or kale
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Spice It: A pinch of cayenne for heat
- Prep Time: 10 mins
- Cook Time: 15 mins
Nutrition
- Calories: 480 kcal per serving
- Fat: 28g
- Carbohydrates: 45g
- Protein: 12g