Description
This creamy pumpkin Alfredo pasta combines the rich flavors of pumpkin puree and Parmesan cheese in a smooth, velvety sauce tossed with tender fettuccine. It’s an easy, comforting fall-inspired dish with subtle hints of garlic, nutmeg, and thyme that elevate a classic Alfredo into a seasonal favorite.
Ingredients
Scale
Pasta
- 12 oz fettuccine or linguine
Sauce
- 2 tbsp unsalted butter
- 3 garlic cloves, minced
- 1 cup pumpkin puree (canned or homemade)
- 1 cup heavy cream
- ½ cup grated parmesan cheese (plus more for serving)
- ½ tsp salt
- ¼ tsp ground black pepper
- Pinch of ground nutmeg (optional)
- 1 tsp chopped fresh thyme or ½ tsp dried thyme
- ¼ to ½ cup reserved pasta water
Instructions
- Cook the Pasta: Boil the fettuccine in salted water until it is al dente, which usually takes about 8 to 10 minutes. Before draining, reserve ½ cup of the pasta cooking water to be used later for adjusting the sauce consistency.
- Sauté the Garlic: In a large pan over medium heat, melt the unsalted butter. Add the minced garlic and cook for approximately 1 minute until the garlic becomes fragrant but not browned.
- Add Pumpkin: Stir in the pumpkin puree and cook for 1 to 2 minutes to warm it through and allow the flavors to meld together, deepening the sauce’s richness.
- Pour in Cream: Slowly incorporate the heavy cream while stirring constantly to create a smooth and creamy base for the sauce.
- Season the Sauce: Add salt, ground black pepper, a pinch of ground nutmeg (optional), and chopped fresh thyme or dried thyme. Stir well and let the sauce simmer gently for 2 to 3 minutes to blend the flavors.
- Add Cheese: Reduce the heat to low and gradually stir in the grated Parmesan cheese until it is fully melted and the sauce is creamy and smooth.
- Toss Pasta and Finish: Add the cooked pasta to the sauce along with a splash of the reserved pasta water. Toss everything together until the noodles are well coated and the sauce reaches a silky, luscious consistency.
- Final Dish: Serve the pasta warm, topped with extra Parmesan cheese and a sprinkle of black pepper for garnish.
Notes
- Use canned pumpkin puree for convenience or homemade pumpkin puree for a fresher flavor.
- Adjust the pumpkin puree quantity slightly if you prefer a thicker or thinner sauce.
- The reserved pasta water helps the sauce cling better to the pasta by loosening it when needed.
- Fresh thyme adds more herbal brightness, but dried thyme works perfectly if fresh is unavailable.
- For a dairy-free alternative, substitute heavy cream and butter with plant-based options and use vegan Parmesan-style cheese.
- Leftovers can be refrigerated for up to 2 days; reheat gently with a splash of cream or water to loosen the sauce.
