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4.2 from 15 votes

Kale Mushroom Pumpkin Alfredo Pasta

This kale mushroom pumpkin Alfredo pasta recipe is an easy fall-inspired pasta dish you can make in under 20 mins! Sautéed kale and mushrooms drenched in a smooth creamy pumpkin Alfredo sauce—spiked up with a little bit of garlic, and sweetened with pumpkin and a pinch of allspice, then finished off with fresh thyme and Parmesan.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 527 kcal
Course: Main Course
Cuisine: Italian , American

Ingredients

  • 1 box linguine or fettuccine pasta 1 lb
  • 2 tablespoons butter unsalted
  • 1 cup fresh kale leaves washed and chopped
  • 1 cup mushrooms sliced
  • 2 cloves garlic
  • 2 tablespoons heavy cream or up to 1 cup (see note)
  • 1/4 teaspoon salt divided
  • ½ teaspoon black pepper divided
  • 1 tablespoon fresh thyme leaves chopped
  • 1 cup pure pumpkin puree
  • 1/4 cup reserved cooking pasta water to 1 cup (see note)
  • ¼ cup grated parmesan
  • extra Parmesan for serving

Notes

  • Make this pumpkin alfredo sauce with just cream and pumpkin puree, or with cream, pumpkin and pasta water to lighten up the sauce.
  • As for the mushrooms, button mushrooms are perfect. For even more umami, go for shiitake and portobello.
  • Make this Pumpkin Alfredo vegan by swapping butter for Earth Balance (Vegan Butter) and cashew cream for cream. Add some coconut aminos to up the umami and skip the parmesan.
  • The proportions of pasta water and cream are very personal.
  • Optimal Alfredo sauce will consume the 1 cup of cream and 1/2 cup of pasta water.
  • Light Alfredo Sauce can use as little as 2 Tablespoons of cream with 1 cup of pasta water.
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