Pumpkin Alfredo Pasta

Name: Pumpkin Alfredo Pasta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6 servings
Ingredients: 1 lb pasta (I used bucatini, but feel free to use any shape you like!); 3 Tbsp unsalted butter; 4 cloves garlic, minced; 1 1/2 cups heavy cream; 1 1/2 cups pumpkin puree (about one 15-ounce can); 1 cup shredded parmesan cheese, plus extra for serving; salt and fresh cracked black pepper to taste; 1/4 tsp nutmeg, optional; 2 Tbsp fried sage leaves, for topping, optional (see how in the notes below); 1/4 cup pine nuts, toasted, for topping, optional (see how in the notes below)

User Reviews

5.0

21 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
6 servings
Calories
629 kcal
Course
Main Course
Cuisine
American

Pumpkin Alfredo Pasta

Julie Valencia

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Pumpkin Alfredo Pasta is made with just 6 simple ingredients in 15 minutes! It's a Fall comfort food powerhouse just waiting to happen in your kitchen. Yes carbs ~ but there's plenty of veggie action in there too!

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Ingredients

Servings

1 lb pasta (I used bucatini, but feel free to use any shape you like!)
3 Tbsp unsalted butter
4 cloves garlic, minced
1 1/2 cups heavy cream
1 1/2 cups pumpkin puree (about one 15-ounce can)
1 cup shredded parmesan cheese, plus extra for serving
salt and fresh cracked black pepper to taste
1/4 tsp nutmeg, optional
2 Tbsp fried sage leaves, for topping, optional (see how in the notes below)
1/4 cup pine nuts, toasted, for topping, optional (see how in the notes below)

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Instructions

Cook the pasta according to package instructions, and reserve 1 cup of the cooking water.
Melt the butter in a large pan big enough to hold your pasta, and add the minced garlic. Sauté for just a minute or two until the garlic is fragrant, but don't let it brown.
Add the cream, the pumpkin puree, and nutmeg (if using) and whisk gently until everything is well combined.
Heat the mixture until just simmering, and then, off the heat, add the shredded cheese, and salt to taste. Stir to melt the cheese thoroughly into the sauce, and then put back on low heat.
Use your 1 cup of reserved pasta water to thin down the sauce as much as you'd like. I used about 1/2 cup of my pasta water.
Toss the cooked pasta into the alfredo sauce, and serve topped with the fried sage leaves, pine nuts, and extra parmesan cheese.

Notes

To fry sage leaves, just heat a little olive oil in a pan until hot and drop them in. They'll sizzle and curl up in just seconds. Remove to a paper towel to drain. You can fry whole leaves, or stack them and roll up like a cigar, then slice your roll into thin slices. You'll get fine shreds which are fabulous to fry.
To toast pine nuts start with a dry pan and heat over medium. Add the pine nuts and stir or shake the pan until they start to turn golden and fragrant. I will sometimes start with a little oil, which toasts them faster and adds a lovely sheen to the nuts.

Nutrition Information

Show Details

Calories 629kcal (31%) Carbohydrates 64g (21%) Protein 18g (36%) Fat 34g (52%) Saturated Fat 20g (100%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 111mg (37%) Sodium 286mg (12%) Potassium 362mg (10%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 10726IU (215%) Vitamin C 3mg (3%) Calcium 257mg (26%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 629 kcal

% Daily Value*

Calories	629kcal	31%
Carbohydrates	64g	21%
Protein	18g	36%
Fat	34g	52%
Saturated Fat	20g	100%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	9g	45%
Trans Fat	1g	50%
Cholesterol	111mg	37%
Sodium	286mg	12%
Potassium	362mg	8%
Fiber	4g	16%
Sugar	4g	8%
Vitamin A	10726IU	215%
Vitamin C	3mg	3%
Calcium	257mg	26%
Iron	2mg	11%