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This post is sponsored by Cache Valley® Creamery. All thoughts and opinions are my own.
This creamy Pumpkin Alfredo Pasta is a cozy twist on the classic dish, combining rich browned butter, fresh sage, pumpkin puree, and Parmesan for a flavorful, comforting meal. Ready in just 15 minutes, it's perfect for a quick fall-inspired dinner!
I look forward to fall and all things pumpkin, like my Pumpkin Chocolate Chip Bread, Pumpkin Roll, and Maple Pumpkin Seeds. However, my favorite way to use pumpkin is in this pumpkin alfredo recipe.
Alfredo has always been one of my favorite pasta dishes, and there's just something about the addition of sweet pumpkin and bright sage that takes it to a new level of delicious. Made with just two dishes, it's ready to eat in 15 minutes and is great on its own or with grilled chicken or shrimp for a boost of protein.
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Recipe Ingredients and Notes
- Pasta - I prefer to use medium shell pasta for this recipe. However, I've also used fettuccine noodles to make pumpkin fettuccine alfredo, and they taste great.
- Salted Butter - My secret to the rich, nutty flavor in this pumpkin alfredo is starting with high-quality butter. I use Cache Valley® salted butter for its fresh, creamy taste and consistent quality, which makes all the difference when browning butter. The better the butter, the deeper the caramelized, toasty flavor in your sauce!
- Pumpkin Puree - Make sure to use pure pumpkin puree, not canned pumpkin pie filling, which has added sugar and spices. I prefer homemade pumpkin puree, but store-bought options are a great way to save time.
- Sage - Fresh sage has a bright, peppery, refreshing taste that I find balances the richness of the cream and warmth of the spices nicely, adding depth to the pumpkin alfredo sauce.
- Heavy Cream - I prefer heavy cream for a rich flavor and silky smooth consistency. However, I've also tested the sauce with half and half and whole milk. The taste and texture change slightly, but they both work great.
- Parmesan - I use Cache Valley® finely shredded Parmesan for a creamy sauce with a subtle nutty, salty flavor, and always add an extra sprinkle on top!
Possible Variations
- Protein - Include cooked chicken, Italian sausage, crispy bacon, or pancetta.
- Veggies - Include sautéed spinach, kale, or mushrooms for a boost of nutrients.
- Cheese - Try swapping out or adding to the Parmesan cheese with goat cheese, fontina, or gruyère into the sauce for a slightly different taste.
- Herbs - Replace the fresh sage with fried sage leaves for a bit of crunch. Or, use rosemary or thyme instead.
Want the quick version? Jump to the recipe card below. Or, keep reading for a detailed, step-by-step guide.
How to Make Pumpkin Alfredo
Boil the pasta - Bring a large pot of salted water to a boil on the stovetop, and cook the pasta to al dente according to the package instructions.
Create brown butter - Melt Cache Valley salted butter in a large, deep skillet over medium-low heat. Cook, swirling occasionally, until the butter turns golden brown in color and has a nutty aroma.
Combine - Add the minced garlic and chopped sage, and cook, stirring frequently, until fragrant. Then, whisk in the pumpkin puree, turn off the heat, and stir in the heavy cream and Parmesan cheese.
Toss - Season the sauce to taste. Then, drain the pasta, and reserve some of the water. Add the cooked pasta and reserved pasta water, tossing to coat and combine. Serve warm with extra cheese, if desired.
Amanda's Secret Tip
Adding cold cream to a hot skillet can cause the sauce to seize. Let it sit out while you cook or warm it slightly in the microwave for 20-30 seconds before adding it to the sauce.
Storage and Reheating Instructions
Leftovers will stay fresh in an airtight container in the fridge for 3-4 days. Simmer in a pan or large skillet over medium heat on the stove, adding a splash of heavy cream as needed to loosen the sauce.
Glossary
If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!
More Pasta Recipes
If you enjoy this Pumpkin Alfredo Recipe, add these cozy pasta dishes to your weeknight lineup, too!
- Creamy Chicken Alfredo Pasta with Spinach - A protein and nutrient-packed one-pot comfort food!
- Creamy French Onion Pasta - All the flavor of your favorite soup in a filling pasta dish.
- Casarecce Pata with Asparagus and Peas - A light, seven-ingredient meal ready in under an hour.
- Cacio e Pepe Pasta - An authentic 15-minute comfort food!
Recipe
Pumpkin Alfredo Recipe
Video
Ingredients
- 1 pound medium shell pasta
- 8 Tablespoons Cache Valley salted butter
- 6 garlic cloves, minced
- 10 -12 large fresh sage leaves, roughly chopped
- 1 cup pumpkin puree
- 1 cup heavy cream
- ½ cup Cache Valley® finely shredded parmesan, plus extra for serving (if desired)
- 1 teaspoon kosher salt
- 1 teaspoon ground nutmeg
Instructions
- Bring a large pot of water to a boil over medium-high heat. Once boiling, add 1 Tablespoon of kosher salt and stir in the pasta. Reduce the heat slightly and cook the pasta until al dente, about 10 minutes.
- While the pasta cooks, melt the butter in a large, deep skillet over medium-low heat. Continue to cook the butter, swirling occasionally, until it turns medium golden brown, about 4-5 minutes.
- Add the minced garlic and chopped sage to the browned butter and cook for 30 seconds, stirring frequently, until fragrant.
- Whisk in the pumpkin puree until fully incorporated and smooth. Turn off the heat and whisk in the heavy cream and Parmesan cheese until the sauce is creamy.
- Season the sauce with kosher salt and ground nutmeg.
- Reserve ½ cup of the pasta water, then drain the pasta. Add the pasta and reserved water to the skillet with the sauce, tossing to coat the pasta evenly.
- Serve immediately with extra cheese if desired.
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