0 from 21 votes
Pumpkin Alfredo Pasta
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!
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 6 servings
Calories: 629 kcal
Course:
Main Course
Cuisine:
American
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)
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.